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Vegan Lemon Cake |
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| Serves 12 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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+ cooling |
My rating |
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Ingredients |
100ml vegetable oil + extra for the tin
275g self-raising flour
200g golden caster sugar
1tsp baking powder
1 lemon zested, 1/2 juiced
Serve with blueberries and crème fraîche or fromage frais.
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Heat oven to 200C/180C Fan/Gas
6. Oil a 1lb loaf tin and line it with baking parchment.
Mix the flour, sugar, baking powder and lemon zest in a
bowl. Add the oil, lemon juice and 170ml cold water, then
mix until smooth.
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Pour the mixture into the tin.
Bake for 30 mins or until a skewer comes out clean. Cool
in the tin for 10 mins, then remove and transfer the cake
to a wire rack to cool fully.
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