Sunday, 1 May 2011
Saturday Night Lemon Cake
I got the urge for something sweet late last night, so rustled us up this cake which we munched at about 10.30pm with cups of tea. We may or may not have eaten a slice each for breakfast this morning as well.
175g plain flour
2 tsps baking powder
1/4 tsp salt
175ml soy milk
2 tsps lemon extract
zest of 1 lemon
4 tbsps oil
egg replacer equal to 1 egg
1. Preheat oven to 180 degrees. Sift the flour, baking powder and salt into a large bowl.
2. Add the sugar, soya milk, lemon extract, lemon zest, oil and egg replacer and mix gently. Add in the water slowly until the mixture is smooth and easy to pour.
3. Pour into a greased loaf tin and bake for 25-30 minutes until a knife inserted into the centre comes out clean.
4. Ice with a simple lemon frosting when cooled if you fancy it, which I didn't but it tasted great all the same.
*Recipe taken from How it all Vegan /Tanya Barnard & Sarah Kramer