This plant-based lemon sponge recipe is a great addition to your vegan baking repertoire. It’s light, moist and citrusy. Enjoy it as is, cover with a drizzle topping or use in a vegan trifle.
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Serves
12
Self Raising Flour
Caster Sugar
Baking Powder
Lemon
Olive Oil
Cold Water
For the icing:
Lemon
Icing Sugar
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
Serves
12
Self Raising Flour
Caster Sugar
Baking Powder
Lemon
Olive Oil
Cold Water
For the icing:
Lemon
Icing Sugar
Unlock Mob Premium
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Step 1.
Heat your oven to fan 180°C. Prepare a 2Ib loaf tin by greasing it with butter or oil and lining it with baking paper.
Step 2.
In a bowl, mix together the flour, sugar, baking powder and the zest of ½ the lemon.
Step 3.
In a jug, whisk together the juice of the lemon, the olive oil and water.
Step 4.
Pour the wet ingredients from the jug into the bowl with the dry ingredients and fold together with a spoon until the mixture is a smooth batter.
Step 5.
Pour the batter into the prepared loaf tin and bake for about 60 mins until a toothpick inserted comes out clean. Leave to cool for 10 mins in the tin then transfer to a wire rack to cool completely.
Step 6.
For the icing: add the icing sugar into a bowl with a pinch of salt. Squeeze over the juice of half the lemon and mix together until smooth. If you want it punchier or looser, add more lemon juice. Optionally, garnish with candied lemon slices.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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