Sunday, 22 April 2012

Lemon Loaf Cake

Since I'm having to watch my diet at the moment (due to Gestational Diabetes) I decided it wouldn't be such a good idea to make my regular Lemon Drizzle Cake. I'm not suggesting that this is suitable for a diabetic - it's mostly for @mrflibbletweets - honest! This Lemon Loaf still has sugar - just a bit less than the 4 cups worth in my other recipe! I use a loaf shaped tin for this cake, but you don't have to.

Self Raising Flour 275g

Icing Sugar 150g

Soya Milk 170ml

Baking Powder 1 Tsp

Vegetable Oil 100ml

Zest & Juice of 1 Lemon (plus a bit extra for icing)

Sugar 200g

1.Pre heat your oven - Mix all dry ingredients well.

2. Add the zest, juice, vegetable oil and soya milk and make sure everything is well combined.

3. Place mixture into a well greased/ lined tin and bake at around 180 degrees for 30 minutes. May need an extra 5 minutes depending on your oven.

4. When your cake is ready turn out onto a cooling rack.

5. Make up your icing by adding a small amount of lemon juice to sieved icing sugar, then pour across the top. Leave to set - then serve.



  1. hello there! This cake looks super delicious! I'm going to try making it tonight for a little tea and cake celebration tomorrow. Does it matter if its sweetened or unsweetened soya milk? thanks :)

  2. Thank you :) I've made it with both, and it turns out just fine. If it helps I usually use Alpro Soya Light.

  3. Hi cherry, the cake turned out amazing thanks :)

  4. I'm really glad - hope you enjoyed it :)