zoom Frosted lemon cake

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    Frosted lemon cake

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    Frosted lemon cake

    This dairy- and egg-free cake topped with a lemon frosting is great for those with specific dietary requirements. Makes a perfect afternoon treat with a cup of tea. 

    • Vegetarian
    • Vegan
    • Milk Free
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 8-10


    75ml sunflower oil, plus extra for greasing
    250g plain flour
    2 tsp baking powder
    175g caster sugar
    250ml Alpro Soya Original
    Juice and grated zest 1 lemon
    50g Pure Dairy Free Sunflower spread
    50g icing sugar 


    1. Preheat the oven to 180ºC, gas mark 4. Grease a 12.5cm x 23cm (900g) loaf tin with a little oil and line the base with parchment paper.

    2. Sift the flour, baking powder and a pinch of salt into a large bowl. Stir in the sugar.

    3. Whisk the oil, Alpro Soya, lemon juice and half the lemon zest together, then fold the mixture into the dry ingredients to make a smooth batter. Pour the batter into the tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for a few minutes then turn out onto a wire rack, remove the paper and leave to cool completely.

    4. To make the frosting, beat the spread and icing sugar together
    until smooth. Reserve a pinch of lemon zest, then fold the remainder into the frosting and spread over the top of the cake. Finish with a sprinkling of lemon zest on top and serve.

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    Cook’s tip
    If you like you can substitute the lemon with orange or lime to vary the flavour of the cake.


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