Vegan & Gluten Free Zesty Lemon Loaf Cakes
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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
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Juice the lemons. Remove the seeds
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Measure 400ml soya milk
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Add the lemon juice and zest to the soya milk. Stir and leave for 10 minutes
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In a large bowl add flour, baking powder, bicarbonate of soda, salt and sugar
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Mix dry ingredients together with a large metal spoon
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Add the soya milk and lemon. Mix
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Add oil and stir to combine.
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Place mini loaf cake liners into a baking tray and add two scoops of mixture to each liner.
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Bake at 180C (350F/Gas 4) for 20 minutes
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Add lemon juice and zest and sugar to a pan. Reduce to a syrup
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Remove from oven and place on a cooling rack
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Brush the warm cakes with the cooled lemon syrup
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Light, fluffy, lemony... Delicious!
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