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).
Ingredients
Cake
- 50 ml vegetable oil
- 200 g Caster Sugar
- 210 g Plain Flour
- 1 tablespoon Lemon Juice
- 1 teaspoon Baking soda
- 235 ml Milk/Oat Milk
Icing
- 150 g Icing Sugar
- 1 tablespoon Lemon Juice
- Fresh berries for topping
Method
- 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.
- Sprinkle fresh berries onto the cake and serve.
