Glasgow Buddhist Centre

Vegan Summer recipes

On Thu, 18 July, 2013 - 14:43
Dassini's picture
This evening is the launch of our Vegan summer, and to celebrate, we’re having lemon drizzle cake. Here’s the recipe. It’s world class!

Vegan Lemon Drizzle Cake

275g self raising flour
200g golden castor sugar
2 tsp baking powder
zest and juice of 2 lemons
100ml sunflower oil
150ml water
150g icing sugar

1. Preheat the oven to 180C or gas mark 5

2. Put the flour, baking powder, sugar and lemon zest in a bowl and mix well.

3. Mix the water and oil together in a jug and slowly add to the dry mixture until fully combined.

4. Place into a loaf tin lined with baking parchment and bake for 50 minutes until golden and cooked in the centre.

5. Mix the icing sugar and lemon juice together and pour over the top of the cake while still hot. Leave the cake in the tin to cool.

6. After about 20 mins take the cake out of the tin to finish cooling.

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