I made it for a cake sale and it sold out.
Frequently I don't get to taste a cake that I have made for an event but I snook a slice of this one because I was curious to know how it tasted and was delighted to find that it was perfectly delicious. I don't think I have ever been without eggs and butter in the house and therefore the means to bake a cake! However, it's so easy to make that I would definitely make it again, not just to provide something vegan but because it's really, really good!
At some point in the future I might also try using GF flour, as suggested in the online recipe, which would be good for vegans and those who are gluten intolerant.
Finally, I couldn’t resist sharing some pictures of the fabulous sunsets we’ve been having recently.
Ingredients
For the cake
275g self raising flour
200g caster sugar
1 tsp baking powder
zest of 1 lemon
juice of ½ a lemon
100ml vegetable oil
170ml cold water
For the icing
150g icing sugar
juice of ½ a lemon
Method
Preheat the oven to 200°C / 180° fan / gas mk 6. Grease and line a loaf tin* or use a paper liner.
In a large bowl, mix together the dry ingredients (flour, sugar, baking powder and lemon zest).
Add the oil, lemon juice and water and mix together until smooth.
Pour the mixture into the tin and bake for 30 minutes or until done. Cool in the tin for 10 minutes then transfer to a wire rack to finish cooling.
When the cake is cool, sift the icing sugar into a bowl and add enough lemon juice to make a spreadable icing. Pour onto the cake and spread over the top.
Decorate with more lemon zest, sprinkles or edible flowers if you wish.
Cuts into 8-10 slices.
*The recipe online said to use a 1lb loaf tin. I think there was probably too much mixture for that.
I used a 2lb (900g) French loaf tin which is slightly longer and slimmer than an English one and the cake was plenty deep enough. Next time I might use a 20cm round tin.
