Got no eggs? Grandma coming over? This lemon raspberry loaf cake is perfect for those wanting to try something a little different to your average lemon cake. This loaf cake can also be made vegan when using an alternative milk source (I would recommend oat milk).
235ml Milk/Oat Milk
1 tablespoonLemon Juice
Fresh berries for topping
Preheat the oven to 180 degrees Celsius (fan over).
Add the vegetable oil, sugar, lemon juice and milk in a mixing bowl and cream together.
Sift the flour and baking soda into the wet ingredients and carefully fold in until the mixture is smooth.
Grease or line a loaf tin and evenly pour in the mixture.
Bake for approximately 45 minutes, the cake should be golden in colour, insert a skewer into the middle of the cake and make sure it comes out clean, if not then bake for a further 5-10 minutes.
Leave the cake to cool completely before mixing together water, lemon juice and icing sugar until the mixture is smooth.
Spoon the icing onto the top of the cake, allowing it to drizzle down the sides.
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