Similar to most of the nation, our team at BLG have been cooking and baking up a storm in recent months and we thought we would share with you some of the delicious recipes that we have been enjoying.
This week’s recipe is brought to you by Shabena Khan, BLG’s Credit Analyst.
Tell us your recipe
Vegan Lemon Drizzle Cake
Where did this recipe come from?
Online! I could not find any eggs in the shop due to people over buying, so, I googled eggless cake and found this recipe. It doesn’t have a special meaning for me, but it tastes absolutely amazing!
If you could cook this for anyone, who would it be?
My friends and family
Shabena’s Lemon Drizzle Cake
1 lemon zest & Juice
1 tsp Baking Powder
200g golden caster sugar
150g icing sugar
275g Self-raising Flour
100ml Vegetable Oil (I used olive oil)
170ml cold water
Heat the oven to 200c/180c Fan
Lightly oil a 1lb loaf tin and line it with baking parchment.
Mix the flour, sugar, baking powder and lemon zest in a bowl, then add the oil, lemon juice and 170ml cold water. Mix the ingredients to form a smooth consistency.
Pour the mixture into your tin, and place it into the oven. Bake the cake for 30 mins or until a skewer comes out clean.
Take the cake out of the oven and allow to cool in the tin for 10 mins, then remove it from the tin and transfer it to a wire rack to cool fully.
For the icing, simply sieve the icing sugar into a bowl, add a sprinkle of chia seeds and mix in just enough lemon juice to make an icing thick enough to pour over the cake (if you make the icing too thin, it will just run off the cake). I don’t like too much icing, so I keep mine light, but you can add as much or as little as you prefer.
Once the icing has dried, cut yourself a large slice of cake and enjoy!