Great for sharing at picnics, barbeques, or scoffing all of it yourself.
It's light and fluffy, and this recipe is easy on the waistline too, for those trying to behave themselves.
100% vegan and 100% tasty!
.It's lovely and easy to make, so let's get started.
Ingredients
- 275g self raising flour
- 200g caster sugar
- 1 tbsp baking powder
- 2 lemons, (grate the zest, squeeze the juice into a bowl)
- 100ml sunflower or veg oil
- 150ml water
- 150g icing sugar
Method
Pre- heat oven to 160c / gas 5
Grease your Cake tin with dairy free marg. I used a large round tin with a removable bottom to make the cake easier to remove.
Put the flour, baking powder, caster sugar and lemon zest into a bowl and mix together well.
Mix the water and oil together in a jug, then add slowly to the dry mixture, stirring the mix until fully combined.
Place into a greased or lined cake tin and bake for 30 minutes until golden, or a toothpick comes out clean.
Once the cake has cooked, remove from oven and stab it with fork all over the top, making multiple small holes.
Mix the icing sugar and lemon juice together and pour all over the cake while its still hot. Leave the cake in the tin to cool.
After 20 minutes remove the cake from tin to finish cooling on a rack.
I added some extra grated zest to the top of my cake for maximum lemon taste!
If stored in an airtight container or cake box, this cake will last up to 7 days.
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