A lovely lemony sponge, topped with a sweet and sharp drizzle. Delicious.
Make sure to use unwaxed lemons because waxed lemons contain shellac, which isn’t suitable for vegetarians or vegans.
Serves: Makes 8–10 slices
Time to prepare: hr 15 mins
Time to cook: 1 hr mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
- 150g/generous 5oz vegan margarine
- 175g/6oz caster sugar
- 150ml/5fl oz soya milk
- 200g/7oz plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 75g/2½oz ground almonds
- Pinch salt
- 3 unwaxed lemons, zest, and juice
- 60g/2oz icing sugar
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4.
- Line a round cake tin, approximately 20cm x 6cm, with greaseproof paper.
- Cream the margarine and sugar together.
- Mix in the soya milk.
- Sift in the flour, baking powder, and bicarbonate of soda.
- Add the ground almonds and salt.
- Finally mix in the juice and zest of 1 lemon.
- Spoon your mixture into your prepared tin and bake for 1 hour.
- Mix 50g of the icing sugar with a little of the lemon juice. Set to one side for the final icing.
- Gently heat the remaining lemon juice, zest and icing sugar to slightly reduce.
- When the cake is cooked, spoon over the warm lemon juice.
- Allow to cool completely before removing from the tin, and then icing.
