Ingredients

The following ingredients have 12 Servings
  • 1/3 cup + 1 tsp (75ml) vegetable oil
  • 1 cup (200g) caster (or superfine granulated) sugar
  • Zest of 1 lemon ((about 1 tbsp))
  • 2 cups + 1 tsp (250g) plain (all purpose) flour
  • 1 tsp bicarbonate of soda
  • 1 pinch of salt
  • 1 cup less 1 tbsp (220ml) soya (soy) milk
  • Juice of half a lemon ((about 1 tbsp))
  • 2 tbsp caster sugar
  • Juice of 2 lemons ((about 4 tbsp))
  • 1 2/3 cup (200g) icing (confectioners') sugar (, sifted)
  • Rice paper flowers and/or butterflies

Instruction

  • Preheat the oven to 170C/325F. Line a loaf tin with a loaf liner.
  • Mix the vegetable oil and sugar together in large bowl. Add in the lemon zest, flour, bicarbonate of soda, salt and milk. Beat together with a wooden spoon to combine. Stir in the lemon juice.
  • Spoon into the prepared loaf tin and place in the oven for 35-45 minutes until golden and cooked through (you can test this by inserting a metal skewer into the centre of the cake – if it’s cooked, it should come out clean).
  • Take out of the oven. Mix together the caster sugar and 2 tbsp of the lemon juice. Poke several holes in the hot cake and spoon over the sugar-lemon mixture. Leave to cool in the tin. This first topping adds a more intense lemony flavour and moisture to the cake.
  • Once cool, remove from the tin and remove the loaf liner.
  • Place the icing sugar in a bowl and add half of the remaining lemon juice. Stir with a whisk until combined. Add more lemon juice as required until you have a thick drizzle.
  • Spoon the icing mixture over the cake. Arrange rice paper flowers and butterflies on top.
  • Cut into slices and serve.