Lemon Cake with Drizzle Icing
I love this recipe and it is really easy to make. Lemon cake goes perfect with a cup of tea, or as a pudding with custard.
225grams of Self raising flour (wholemeal or white or half and half)
2 teaspoons of baking powder
175grams of caster sugar
50ml of lemon juice for the cake
175ml of water
2 teaspoons of vanilla extract
6 tablespoons of sunflower oil
1 lemon
50 grams of icing sugar
Lemon juice for the Icing
Put the oven on at 180 or Gas mark 4.
Grease a tray bake style tin with a little vegan margarine for example vitalite.
In one bowl sift in the flour and baking powder, add the sugar and then the oil, then the lemon, water and vanilla essence. Add a little of the zest from the lemon. Give everything a really good stir and mix it all in well.
Pour into your tin and place in the oven for approx. 25mins. When you think it is done you can test it by putting in a cocktail stick and if it comes out clean then it is done, if not then it needs a few more minutes.
Place onto a cooling rack.
For the lemon drizzle icing
Mix the icing sugar with some lemon juice and the remainder of the lemon zest, make it quite runny.
With a cocktail stick or skewer, gently stick into the cake lots of little holes to allow the drizzle to soak in. Pour over the cake evenly and leave it to soak in. Cut into slices and serve.
Recent Comments