I’ve got a real thing for all things lemony and it’s just so good in cake! This recipe really reminds me of the ‘Mr Kipling’ individually wrapped lemon slices that I used to love as a kid. But better. And no nasties of course!
- 1/3 cup sunflower oil
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice + 1/3 cup reserved for later
- 2 tbsp unwaxed lemon rind + 1 tbsp reserved for later
- 1/4 cup soya yoghurt
- 1/3 cup almond milk
- 1 cup + 2 tbsp plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- pinch salt
- 1/3 cup almond meal
- 2 cups icing sugar
- Line a suitable tin with baking paper and preheat oven to 180 degrees celsius.
- Whisk together the oil, sugar, 1/4 cup of the lemon juice, rind, yoghurt, almond milk and extract in a large bowl until combined.
- In a separate bowl sift together the flour, bicarb, baking powder and salt.
- Add the flour mixture to the wet mixture in two batches, making sure it is thoroughly combined but being careful not to over-mix.
- Stir in the almond meal.
- Pour into tin and bake for around 30 mins or until a skewer or knife inserted in the centre comes out clean.
- Prepare the icing by whisking enough of the lemon juice together with the icing sugar to make a thick but pourable glaze. This
- Whilst the cake is still warm, poke holes through using the skewer and pour any remaining lemon juice over.
- Drizzle the icing over the cake. It’s ok if some slides down the sides. That’s how we’re rolling.
- Sprinkle the reserved lemon rind over the top of the cake.