Bosh vegan lemon drizzle loaf cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bosh vegan lemon drizzle loaf cake By You Magazine - April 7, 2019 This vegan lemon drizzle loaf cake perfect balance of sugary sweet with tangy lemon. Make sure to drizzle the sauce all over the cake and not just the middle. Lizzie Mayson SERVES 10 200g self-raising flour 75g ground almonds 200g golden caster sugar 1 tsp baking powder pinch of salt 2-3 lemons 125ml light olive oil 175ml unsweetened plant-based milk FOR THE DRIZZLE 1 lemon 100g demerara sugar 1. Preheat oven to 180C/gas 4. Tip the self-raising flour, ground almonds, golden caster sugar, baking powder and salt into a bowl. Mix well with a fork. 2. Zest 2 lemons into a separate bowl, then cut them in half and squeeze the juice until you have 50ml (use the third lemon if necessary), catching any pips in your other hand. Add the juice to the bowl along with the olive oil and plant-based milk and stir everything together. 3. Pour the wet ingredients into the dry ingredients and fold everything together until well mixed. 4. Spoon the cake batter into a 1.3kg loaf tin lined with parchment and greased with a little oil. Put the tin in the oven and bake for 30-35 minutes until a skewer inserted at the middle comes out clean. 5. While the cake is cooking,, make the drizzle. Zest the lemon into a mixing bowl. Cut the lemon in half and squeeze in the juice, catching any pips. Tip the demerara sugar into the bowl and stir it around with a fork until the sugar dissolves. 6. Remove the cake from the oven and poke holes in the top with a skewer or cocktail stick. Pour the lemon and sugar mixture over the top of the loaf cake, ensuring an even coverage all the way to the sides. Leave to cool in the tin, then cut into slices and serve. BUY THE BOOK WITH 20% OFF Bish Bash Bosh! by Henry Firth and Ian Theasby is published by HQ, price £20. To order a copy for £16 until 21 April go to mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved