Ingredients

The following ingredients have 4 Servings
  • 280 g (2 ¼ cups) plain (all-purpose) flour
  • 20 g (2 Tbsp) cornflour (cornstarch)
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 50 g (½ cup) ground almonds
  • 230 g (1 cup + 2 Tbsp) caster (superfine) sugar
  • ¼ tsp salt
  • finely grated zest of 3 lemons
  • 120 ml (½ cup) unsweetened non-dairy milk (I use soy)
  • 80 g (⅓ cup) non-dairy yogurt (I use soy)
  • 100 ml (⅓ cup + 1 Tbsp + 1tsp) lemon juice
  • 1 tsp vanilla extract
  • 120 g (½ cup) vegan block butter (melted and cooled slightly)
  • 50 ml (3 Tbsp + 1 tsp) lemon juice
  • 50 g (¼ cup) caster or granulated sugar
  • 130 g (1 cup + 1 Tbsp) icing (powdered) sugar (sifted)
  • the juice of 1/2 - 1 lemon

Instruction

  • Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with baking parchment.
  • Sift the flour, cornflour, baking powder and bicarbonate of soda into a large bowl then whisk in the ground almonds, sugar and salt.
  • Add the lemon zest, milk, yogurt, lemon juice, vanilla extract and melted vegan butter.
  • Whisk gently until no dry lumps remain but be careful not to over-beat the batter.
  • Working quickly, pour into the prepared loaf tin and bake for 50-60 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then loosely cover it with tin foil.
  • While the cake is baking prepare the syrup - place the lemon juice and sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.
  • Once the cake is ready, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick. Drizzle over the syrup, making sure that you pour it around the edges as well, not just in the middle. Leave the cake to cool in the tin.
  • Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.
  • Place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but pourable icing. Drizzle the icing over the top of the cake and serve. Store any leftovers in an airtight container for up to 5 days.