Thursday, 21 July 2011

Lemon Drizzle Cake

Now, i realise i'm on a diet - and no this doesn't mean i've given up!! It was to take into work I promise. I also realise the photo isn't great - but I took it in haste before it was all eaten! (next time I make it i'll update this)
I make this cake in two 9 inch tins and put it together like a Victoria Sponge with lemon buttercream and lemon syrup drizzled on top.
This recipe is very reliable and has been my go to cake for a number of years.






3 1/3 cups of flour

2 1/4 tsp baking powder

2 1/4 cups sugar

Pinch of salt

3 tbsp lemon zest

2 1/4 cups rice milk

1/4 cup lemon juice

1 cup + 2 tbsp oil

First - mix together your dry ingredients, then add the wet and mix well. You should also mix in half the lemon zest.
Grease two 9 inch tins and divide the mixture between the two.
Bake at 180 degrees for 55 minutes.
Once cool mix up some lemon buttercream. For this you will need:

1/2 cup vegan marg ( i use Pure )
1/2 lb of icing sugar
3 tbsp lemon juice

Once you have sandwiched the layers together leave it to set a little for 30 minutes.

The final step is the lemon syrup for the topping. To make this you will need:

⅓ cup lemon juice
¾ cup sugar

In a saucepan gently warm until all the sugar is disolved and the mixture has thickened. Using a cocktail stick poke little holes all across the top then generously drizzle the syrup all over. Top with a little lemon zest




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