Vegan Lemon Drizzle Cake | Good Housekeeping UK
- 5 years ago
This amazingly soft and delectable vegan lemon cake recipe is dairy free and egg free, but you’d never know. For an everyday treat, you can make this lemon drizzle without halving it and sandwiching with the curd, if you like.
Full vegan lemon cake recipe and ingredients: http://bit.ly/2Gioj8Y
Directions
Make the cake. Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a deep 20.5cm (8in) cake tin with baking parchment. In a jug whisk together the oil and almond milk.
In a large bowl, stir together 250g (9oz) caster sugar along with the rest of the dry cake ingredients. Make a well in the middle and slowly whisk in the almond milk mixture until smooth. Once it is smooth whisk in 1tbsp lemon juice and the zest, then tip into the prepared tin. Bake for 50-60min, until risen, golden and a skewer inserted into the middle comes out clean.
Meanwhile, make the lemon curd. Whisk together the lemon juice and zest, caster sugar and cornflour in a small saucepan. Put over a medium heat and bring to the boil, whisking constantly until thickened. Remove from the heat and add in a very small pinch of turmeric and the dairy free butter. Whisk again and add a tiny bit more turmeric if you want a deeper yellow colour. Set aside to cool.
When the cake is baked, cool in the tin for 5min, then poke the top of it all over with a cocktail stick. Stir together the remaining 75g (3oz) sugar with the remaining 2tbsp lemon juice and spoon the mixture over the warm cake. Cool completely in the tin, then remove, peel off the parchment and halve the cake horizontally to make two equal layers.
Put a sponge half on a serving plate. Spread the lemon curd in an even layer over the top of the sponge, then put the remaining sponge on top.
Make the icing. Stir together the icing sugar and lemon juice to make a thick but pourable glaze, then spoon over the top and let it drip down the sides. Decorate with pared lemon zest, lemon slices or edible flowers and serve.
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Full vegan lemon cake recipe and ingredients: http://bit.ly/2Gioj8Y
Directions
Make the cake. Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a deep 20.5cm (8in) cake tin with baking parchment. In a jug whisk together the oil and almond milk.
In a large bowl, stir together 250g (9oz) caster sugar along with the rest of the dry cake ingredients. Make a well in the middle and slowly whisk in the almond milk mixture until smooth. Once it is smooth whisk in 1tbsp lemon juice and the zest, then tip into the prepared tin. Bake for 50-60min, until risen, golden and a skewer inserted into the middle comes out clean.
Meanwhile, make the lemon curd. Whisk together the lemon juice and zest, caster sugar and cornflour in a small saucepan. Put over a medium heat and bring to the boil, whisking constantly until thickened. Remove from the heat and add in a very small pinch of turmeric and the dairy free butter. Whisk again and add a tiny bit more turmeric if you want a deeper yellow colour. Set aside to cool.
When the cake is baked, cool in the tin for 5min, then poke the top of it all over with a cocktail stick. Stir together the remaining 75g (3oz) sugar with the remaining 2tbsp lemon juice and spoon the mixture over the warm cake. Cool completely in the tin, then remove, peel off the parchment and halve the cake horizontally to make two equal layers.
Put a sponge half on a serving plate. Spread the lemon curd in an even layer over the top of the sponge, then put the remaining sponge on top.
Make the icing. Stir together the icing sugar and lemon juice to make a thick but pourable glaze, then spoon over the top and let it drip down the sides. Decorate with pared lemon zest, lemon slices or edible flowers and serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi