Lemon Drizzle Cake
This cake is so good, you won’t believe it. The almonds make the whole difference as it’s a perfect complement to the tartness of the lemon. Give it go, I guarantee you won’t regret it!
Preparation Time: 1 hour
- 1 1/2 cups flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 lemons, zest and juice
- 5 tbsp sunflower oil, may also use safflower, corn, or vegetable
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3/4 cup cold water
- 1/2 cups almond flakes (optional)
- 2 lemons, juiced
- 3/4 cup powdered sugar
In a big bowl mix the flour, sugar, baking soda and salt. Add in the oil, vanilla extract, and vinegar. Mix it well.
In a small bowl mix the water, lemon juice and zest.
Add the mixture to the rest of the ingredients and combine it gently.
Pour the mixture into a greased 2lb loaf tin.
Bake it for 30 minutes at 400F. When the cake is ready and still warm pour the drizzle on top and serve.
This recipes comes from Essential Vegan at http://essentialvegan.co.uk