10
Lemon Drizzle Cake
Recipe by
Medium
50 Mins
INGREDIENTS:
For the Cake
- 5 tablespoons canola oil1 cup superfine sugar
- The Juice of ½ a Lemon 1 tablespoon lemon zest
- 60ml Crackd® The No-Egg-Egg® 2 cups self-rising flour1 teaspoon baking powder2/3 cup soy milk or other plant-based milk
For the drizzle and glaze
- 2 tablespoons sugarJuice of 2 lemons, divided1 3/4 cups powdered sugar
METHOD:
- Preheat the oven to 340FIn a large bowl, whisk together the sugar, canola oil, lemon juice and lemon zest until creamy.
- In a separate bowl, whisk the Crackd® The No-Egg-Egg® and plant-based milk together until frothy. Pour the Crackd mixture into the sugar mixture and whisk until smooth.Sift in the self-rising flour and baking powder. Mix on low speed, or stir gently, until smooth and fully combined.Line a 2-pound loaf pan with parchment paper or a loaf pan liner. Pour in the batter.Bake in the center of the oven for 35 to 45 minutes, or until a skewer inserted in the center comes out clean.While the cake is still in the pan, stir together 2 tablespoons superfine sugar and 1 tablespoon lemon juice. Poke holes over the top of the cake and spoon the lemon syrup over it.Let the cake cool completely, then remove it from the pan.
- Place the icing sugar in a bowl with ½ the remaining lemon juice, add more juice as required until a thick drizzle forms and spoon over the top of the cake allowing it to run unevenly over the sides. Don’t worry if it seems wet, it will go hard as the lemon juice dries out. Slice and serve.
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