This very simple cake was a hit with my kids (who can be harsh critics!) I was able to knock this up whilst listening to a bible class live from America! I turned the microphone and video off so they couldn’t see me baking 🙂 before long the house smelt of lovely lemon sponge and the children started drifting towards the kitchen to find out what it was. This is not fancy but it is just right with a cup of tea and coffee 🙂
2 x cups organic self-raising flour
1 x tsp baking powder
3/4 cup coconut sugar (or sugar of your choice)
1 x tbsp agave syrup
1 x cup of oat milk (or whatever non-dairy milk you use)
1/2 cup oil (I used rapeseed oil)
Juice of 4 lemons
Zest of 4 lemons
1-2 tsp vanilla essence
Preheat the oven to 180 degrees.
Grease a 9 x 5 loaf tin and line with greaseproof paper. I used one of those loaf tin liners from Poundland!
Sift the flour and baking powder together in a mixing bowl, then stir in the sugar.
In a large jug combine the oil, oat milk, lemon juice, lemon zest, vanilla, and agave.
Now add the liquid ingredients to the dry and combine – it’s that simple! mix well but gently to make sure all the ingredients are combined properly.
Now pour into the loaf tin and place on the middle shelf of the oven and set the timer for 45 minutes. My oven seems quite strong and it was done probably in 40 mins.
Test with a toothpick or a skewer and if it comes out dry the cake is ready.
Leave to cool and then wrap in cling film. This cake gets better after a day or so but truthfully in our family, no one wants to wait!