Nailed to a Lemon #vegancake

Ok, so I’m showing off. The seed and grain branch of the Le Pard’s enjoyed the vegan carrot cake but… why, with my family is there always a ‘but’? Or indeed butt? I suppose we always do things bottom up.

Moving on, the ‘but’ was to ask for an alternate. Hence the lemon of the title. Online is a fab resource at times like this, and this little puppy came bouncing and wagging its little appendage at me, all drool-pools and anxious to be loved.

So…

Ingredients

2 cups plain flour ( I know, all very American but, come on people, it’s hardly a  culinary hegemony to find a cup….)

1 tsp baking pwder

1 tsp bicarb

½ cup caster sugar

zest of lemon

½ cup olive oil

1½ tbsp water (or I used the lemon juice)

1 cup soya yogurt – I used Alpro vanilla as it’s such a nice flavour

1 tsp vanilla extract

¼ cup lemon juice (see above)

50 grams vegan butter or equivalent – mine was made with coconut oil – melted

Pre-heat oven to 160C; grease and line a loaf tin. Sift flour and combine dry ingredients including lemon zest. Add the water, oil, vanilla, juice, yogurt and butter quickly and with the minimum beating until lump free and mixed. Put the batter in the lined tin.  Bake for 40-45 mins until a skewer comes out clean – if you fear the top might be catching cover with foil.

Leave to cool on a  wire rack.

The icing is easy: 1 cup icing sugar to 1 tbsp lemon and 1½ tbsp of water. If you want a stronger lemony flavour then reduce the water and up the juice. Mix to a paste and cover the top when the cake has cooled.

Enjoy…

 

About TanGental

My name is Geoff Le Pard. Once I was a lawyer; now I am a writer. I've published three books - Dead Flies and Sherry Trifle, My Father and Other Liars and Salisbury Square. In addition I published an anthology of short stories, Life, in a Grain of Sand this summer. A fourth book will be out soon. This started life as a novel in a week on this blog and will follow later this year. I blog about all sorts at geofflepard.com and welcome all comments. These are my thoughts and no one else is to blame. If you want to nab anything I post, please acknowledge where it came from.
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31 Responses to Nailed to a Lemon #vegancake

  1. You had me at lemon! #yum You’re cookin’

    Liked by 1 person

  2. Jesska says:

    Do you use American measuring cups, or teacups?

    Like

  3. Yummm, that looks delicious, Geoff. 🙂

    Liked by 1 person

  4. Mary Smith says:

    Oh, yummy – looks delish and sounds reasonably easy enough for me to have a go.

    Liked by 1 person

  5. A great recipe, Geoff.

    Liked by 1 person

  6. Darlene says:

    Looks yummy and I think hubby would like it!

    Liked by 1 person

  7. Erika Kind says:

    I love lemon cake! I need to try out your recipe, Geoffle!

    Liked by 1 person

  8. Annecdotist says:

    Now, I’m generally too lazy to bake, but we are just finishing off my last courgette brownies of the season. And I’m a recent convert to the use of cups as a unit of measurement, even though I believe the American version is quite specific, I’m learning that it doesn’t have to be quite as exact as they think. But soya yoghurt – yuck! But if you’re cooking for vegans, needs must.

    Liked by 1 person

  9. Hope you have a nice Bonfire Night story lined up 🙂 !

    Liked by 1 person

  10. Wendy Floyd says:

    Looks great ! Yum 🙂

    Liked by 1 person

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