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.
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.