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Tangy Lemon Cake (Ve)

Updated: Feb 12, 2019

Delicious for any time you want a sweet tea time treat, for everyone!


For the cake

275g Self raising flour

190g caster sugar (see vegan friendly sugar)

1 tsp baking powder

90ml vegetable oil

170ml cold water

zest and juice of 1 lemon

For the icing

150g icing sugar

juice of a lemon – ½ - 1 to get right consistency


Preheat oven to 180C or Gas Mark 4. Oil and line a 1lb loaf tin.

Mix together all the ingredients. Then whisk for 1 minute to beat in lots of air and make a smooth mixture.

Pour into the tin and bake for 30-35 minutes until golden on top and cooked through (insert a skewer and it should come out clean). Place on a rack to cool. Once cool, remove from the tin.

Meanwhile, sift the icing sugar into a bowl. Gradually add the lemon juice until you have a dropping consistency (not too runny). Drizzle over the cake and serve.

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