Saturday, March 21, 2015

Lemon Drizzle Vegan Tea Cake

I love lemon and lemon in a cake is the ultimate. I have a tiny lemon tree growing with three tiny lemons on it, I can't wait till it's big and producing lots of lemons for me.

2 Cups/150 grams Self Raising Flour
3/4 Cup Castor Sugar
2 eggs worth of Egg Replacer
125 grams/approx 3/4cup Vegan Butter
2 tsp Lemon Juice
1-2 tsp Lemon Zest
1/2 Cup Non Dairy Milk
pinch of salt

Lemon Drizzle
1-2 Cups icing sugar/Confectioners sugar
the juice of 1 large Lemon
dash of water to thin out

Pre-heat oven to 180 C = 350 F, Grease and line a cake tin.
Cream the butter and sugar together until its fluffy, Gradually add the egg replacer half at a time mixing well each time, Sift the flour and salt a few times it will help make the cake lighter,
Slowly add the flour into the wet mixture adding some milk and zest and then lemon juice then flour etc till its all combined.... but don't over work the mixture, Pour the mixture in to the prepared tin bake for approx 10-15mins or till a skewer placed into the cake comes out clean. Leave it to cool and Top it off with the lemon drizzle or icing sugar.  Enjoy!  =) 

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