A lovely lemony sponge, topped with a sweet and sharp drizzle. Delicious. 

Make sure to use unwaxed lemons because waxed lemons contain shellac, which isn’t suitable for vegetarians or vegans.

Ingredients

  • 150g/generous 5oz vegan margarine
  • 175g/6oz caster sugar
  • 150ml/5fl oz soya milk
  • 200g/7oz plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 75g/2½oz ground almonds
  • Pinch salt
  • 3 unwaxed lemons, zest, and juice
  • 60g/2oz icing sugar

        Method

        1. Preheat the oven to 180°C/350°F/gas mark 4.
        2. Line a round cake tin, approximately 20cm x 6cm, with greaseproof paper.
        3. Cream the margarine and sugar together.
        4. Mix in the soya milk.
        5. Sift in the flour, baking powder, and bicarbonate of soda.
        6. Add the ground almonds and salt.
        7. Finally mix in the juice and zest of 1 lemon.
        8. Spoon your mixture into your prepared tin and bake for 1 hour.
        9. Mix 50g of the icing sugar with a little of the lemon juice. Set to one side for the final icing.
        10. Gently heat the remaining lemon juice, zest and icing sugar to slightly reduce.
        11. When the cake is cooked, spoon over the warm lemon juice.
        12. Allow to cool completely before removing from the tin, and then icing.

        For more great ‘Cakes, Biscuits and Puddings’, click here.

        Recipe details

        Serves: Makes 8–10 slices

        Prep time: 0 hr

        15 mins

        Cook time: 1 hr

        00 mins

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