Lemon Drizzle

Prep Time:

Cook Time:

1 Hour 30 Minutes

1 Hour

Serves:

Level:

8 Servings

Intermediate

Ingredients

150g Vegan Butter

175g Caster sugar

200g Plain flour

2 tsp (12g) Baking powder

½ tsp (3g) Bicarbonate of soda

50g Ground almonds (Can swap for desiccated coconut if allergic to nuts)

150ml Bear Paw Madagascan Vanilla Creamer

3 Unwaxed lemons, Zest from 2 Lemons, Juice from 3 Lemons

4 tbsp (24g) granulated sugar

Method

Step 1
Preheat the oven to 180C/160C Fan.


Step 2
Grease the cake tin and line the base with a disc of baking paper.


Step 3
Add the lemon zest from 2 lemons, lemon juice from 1 lemon, vegan butter and caster sugar into a mixing bowl. Mix together.


Step 4
Add the plain flour, baking powder, bicarbonate of soda, ground almonds. Mix together.


Step 5
Add the creamer. Mix together until smooth.


Step 6
To ensure the middle does not sink do not mix to much and quickly pour the mixture into the tin and put in the oven. Bake from 1 hour.


Step 7
Sit the cake tin on a cooling rack and leave for 5 minutes.


Step 8
Meanwhile, combine the juice of 2 lemons with the granulated sugar and carefully and evenly spoon over the top of the cake.


Step 9
Leave the cake until completely cold before removing from the tin and serving.