Vegan Lemon Loaf Cake By @thebigmansworld πŸ’›

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Vegan Lemon Loaf Cake by @thebigmansworld πŸ’›
2 1/4 cups self-rising flour gluten-free, if necessary
1 cup superfine sugar caster sugar
1 tsp baking powder
2/3 cup water
6 1/2 tbsp sunflower oil can use any oil of choice
1 lemon juiced and zested
3/4 cup powdered sugar confectioners’s sugar/icing sugar
Preheat the oven to 200C/400F. Line a loaf pan with parchment paper and set aside.
In a mixing bowl, add your self-rising flour, baking powder and superfine sugar/caster sugar, and mix well. Add your lemon zest, water, oil and lemon juice, and mix well, until a smooth batter remains.
Transfer the batter into the lined loaf pan and bake for 40-45 minutes, or until a skewer comes out clean.
Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, glaze the loaf and slice.
To make the glaze, combine your powdered sugar with either 1-2 tablespoons of lemon juice, milk or water, until desired texture remains.

TO STORE- Store lemon loaf at room temperature in a sealed container, for up to 5 days. You can also refrigerate it, and it will keep fresh for up to 10 days.
TO FREEZE- Place loaf in a freezer-friendly container and store in the freezer for up to 6 months. You can also freeze individual slices, and keep them in ziplock bags. .
[Recipe as posted on, courtesy of @thebigmansworld]

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