Even if it's a bit chilly outside, you enjoy the perfect scent of summer as you grate the lemon zest for this cake - your kitchen will smell gorgeous for days.
I love lemon cake and this ones for all my vegan friends.
Ingredients
250g vegan margarine
200g sugar
2 tsp vanilla sugar
30g soya flour
1/2 tsp xanthan gum
200ml warm water including juice of 2 lemons
Finely grated zest of 2 lemons
150g plain flour
100g corn flour
15g baking powder
50g ground almonds
Icing
150g icing sugar
3 tbsp lemon juice
2 tsp lemon zest
Method
Preheat oven to 170 degrees, line a 30cm cake loaf tin and lightly grease.
Place vegan margarine, sugar and vanilla sugar, soya flour, lemon zest and xanthan gum into a mixing bowl. Combine on low speed.
Top up the lemon juice with warm water to 200ml in total. Let liquid drizzle into mixture beating on medium speed for 3-4 minutes until creamy.
Sift flour, corn flour and baking powder and fold under mixture with a spatula.
Fill with loaf tin cake mixture and bake for 65-70 minutes.
Icing
Mix the icing sugar with zest and lemon juice. Spread over cake.