Vegan & Gluten Free Zesty Lemon Loaf Cakes
2
Lemons
Soya Milk
400g
Caster Sugar
400g
Gluten Free Self Raising Flour
2
Lemons
Soya Milk
400g
Caster Sugar
400g
Gluten Free Self Raising Flour
1/2 tsp
Bicarbonate Of Soda
1/2 tsp
Baking Powder
1/4 tsp
Salt
1
Lemon For Syrup
50g
Sugar For Syrup
18
Mini Loaf Liners
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Cooling Rack
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Large Bowl
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Large Metal Spoon
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Measuring Jug
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Microplane Zester
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Citrus Reamer
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160ml
Rapeseed or Sunflower Oil
Medium Ice Cream Scoop
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Zest 2 lemons
1
Juice the lemons. Remove the seeds
2
Measure 400ml soya milk
3
Add the lemon juice and zest to the soya milk. Stir and leave for 10 minutes
4
In a large bowl add flour, baking powder, bicarbonate of soda, salt and sugar
5
Mix dry ingredients together with a large metal spoon
6
Add the soya milk and lemon. Mix
7
Add oil and stir to combine.
8
Place mini loaf cake liners into a baking tray and add two scoops of mixture to each liner.
9
Bake at 180C (350F/Gas 4) for 20 minutes
10
Add lemon juice and zest and sugar to a pan. Reduce to a syrup
11
Remove from oven and place on a cooling rack
12
Brush the warm cakes with the cooled lemon syrup
13
Light, fluffy, lemony... Delicious!
14