Vegan Lemon Drizzle Pound Cake

This cake is so incredibly delicious and vibrant and zesty that it will spoil you for all other cakes.

Serves: 10


As icing on the cake:

1 cup of self-rising and three quarters of a cup of almond flour

1 cup

1 teaspoon baking powder

⅛ teaspoon salt

3 lemons, with the zest and the juice

½ cup

¾ cup unsweetened

To make the drizzle, you will need: 1 lemon, which has been zested and juiced; ½  cup demerara

How to prepare:

1. Set the oven to 350 degrees Fahrenheit while it preheats. Prepare a big pan by spraying it with cooking spray and lining it with parchment paper.

2. To make the cake, put the flour, almonds, sugar, baking powder, and salt into a big basin and mix them together. Lemon zest, lemon juice, olive oil, and should each be whisked together in a separate bowl. After adding the lemon juice combination to the mixture, fold everything together until it is thoroughly combined.

3. Pour the cake batter into the prepared loaf pan in a cautious manner. After placing in the oven, bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean.

4. To make the drizzle, put the sugar, lemon juice, and lemon zest into a mixing bowl and whisk until the mixture is smooth.

5. After removing the cake from the oven, use a skewer to make many holes in the surface of the cake. Drizzle lemon dripping over cake, ensuring uniform covering. Let to cool completely in the pan before cutting into slices and serving.

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