Ingredients
Scale
- 2 ¼ cups plain (all-purpose) flour
- 2 Tbsp cornflour (cornstarch)
- 2 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ cup ground almonds
- 1 cup + 2 Tbsp caster (superfine) sugar
- ¼ tsp salt
- Finely grated zest of 3 lemons
- ½ cup unsweetened non-dairy milk (such as soy)
- ⅓ cup non-dairy yogurt (such as soy)
- ⅓ cup + 1 Tbsp + 1 tsp lemon juice
- 1 tsp vanilla extract
- ½ cup vegan block butter (melted and slightly cooled)
- 3 Tbsp + 1 tsp lemon juice (for syrup)
- ¼ cup caster or granulated sugar (for syrup)
- 1 cup + 1 Tbsp icing (powdered) sugar (sifted)
- The juice of ½ – 1 lemon (for icing)
Instructions
- Preheat the oven to 350°F (180°C) and prepare a loaf tin.
- Sift dry ingredients together in a large bowl.
- Combine wet ingredients with the dry mixture to form a batter.
- Pour the batter into the prepared tin and bake for 50-70 minutes.
- Prepare the lemon syrup by dissolving sugar in lemon juice over gentle heat.
- Let the cake cool slightly, poke holes, and drizzle with syrup.
- Mix icing sugar with lemon juice until thick, then drizzle over the cooled cake.
Notes
Avoid over-mixing the batter for a fluffy cake.
Use fresh lemons for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 200
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 0