This lemon cake is sweet, tangy and super spongy – you’d never even know it doesn’t contain dairy or eggs! It’s also super easy to make!
Ingredients
- 150g Caster Sugar
- 190g Self Raising Flour
- 1 Tsp Baking Powder
- Zest of 1 ½ Lemons
- 150ml Vegetable Oil
- 150ml Dairy Free Milk (I use coconut) or Water if you don’t have any
- 50g Granulated Sugar
- Juice of 1 ½ Lemons
Directions
- Preheat the oven to 180ᵒC. Line a small loaf tin with greaseproof paper so that you’ll be able to lift the cake out once it’s baked.
- Combine the dry ingredients in a large bowl (sieve the flour and baking powder) and pour wet ingredients into a jug.
- Use a spatula to combine the wet and dry ingredients – consistency will be quite gloopy. Pour into your prepared loaf tin.
- Bake in the centre of the oven for 45 minutes or until rinsen and golden on top. To save the cake from browning too much on the top, place another baking tray on the shelf above to reduce direct heat.
- Stir together the granulated sugar and lemon juice.
- Check the cake is cooked through using a skewer. Once cooked, allow to cool for 30 minutes.
- Insert a skewer all over the cake to make lots of little holes. Drizzle on the sugary lemon juice and spread evenly. Make sure the cake is completely cool before slicing.
