Lemon cake
Ingredients
serves 10-12
- •360ml soya milk
- •2 tbsp apple cider vinegar
- •320g self-raising flour
- •40g cornflour
- •¾ tsp bicarbonate of soda
- •¾ tsp fine sea salt
- •180g caster sugar
- •180ml vegetable oil
- •1½ tsp vanilla extract
- •Zest of 2 lemons
- •Icing sugar for dusting
Filling options:
- •Blueberry compote (see recipe)
- •Pomegranate compote (see recipe)
- •Raspberry compote (see recipe)
- •Strawberry compote (see recipe)
Directions
Cooking mode
- 1. Make the fruit compote filling.
- 2. In a large measuring jug, add the apple cider vinegar and oat milk. Set aside for 5 minutes.
- 3. Preheat the oven to 180°C. Line two cake tins with parchment paper and lightly grease the sides.
- 4. In a large bowl, combine the flour, cornflour, bicarbonate of soda, salt and sugar.
- 5. Add the oil, vanilla and lemon zest to the milk mixture and stir.
- 6. Pour the wet ingredients into the dry and gently mix until just combined. Do not overmix.
- 7. Divide the batter evenly between the tins. Bake for 25–30 minutes, until lightly golden and a skewer inserted in the centre comes out clean.
- 8. Leave to cool in the tins for 10 minutes, then transfer to a rack to cool completely.
- 9. To assemble the cake, cover one layer with fruit compote. Place the second layer on top and dust with icing sugar.
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