Food | Vegan Lemon Loaf Cake Recipe

Lemon loaf cakes are such a delicious recipe to make all year round, but particularly in summer. But when you have left over lemons and lemon juice, what better tasty treat to make than a lemon loaf. Perfect to have with a cup of tea, coffee or for dessert or a snack.

Ingredients:

280g Plain Flour

20g Cornflour

2 tsp Baking Powder

1/2 tsp Bicarbonate of soda

50g Ground almonds

1 scoop MyVegan Vanilla Soy Isolate

230g caster sugar

1/4 tsp salt

Zest of 3 lemons

120ml Plant milk

100ml Lemon Juice

1 tsp Vanilla Extract

120g Melted Vegan Butter

80g Soy Yoghurt

130g Icing sugar 

1/2 juice of a lemon

This amount of ingredients made a full lemon loaf, 12 cupcakes & 6 donuts. Please half the mix if you don't want to make as much.

Serves 20 (if you make the donuts & cupcakes):

3.7g protein
30.5g carbs
169 calories 

Recipe:
1. Mix all the dry ingredients together until combined.

2. Mix all the wet ingredients together until combined.

3. Combine both to the mixing bowl.

4. Pour the mixture into a grease proof paper lined loaf tin.

5. Bake on 180 degrees/350F/gas mark 4 for 50-60 mins.

6. Leave to cool before topping with icing sugar.

Enjoy! See the video form of this recipe here.

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