Lemon cake is totally underrated. Sure, it's hard to go past a rich chocolate cake or a warm doughnut, but a nice lemon cake is fresh, light and has just the right amount of tang.
Ingredients for the cake
250g caster sugar
260g self-raising flour
1 tsp baking power
1 tbs lemon rind
2 tbs fresh lemon juice
1 tsp vanilla essence
60ml vegetable oil
1/3 cup (approximately 80g) vegan sour cream (I used Dibble!)
Ingredients for the glaze
2 tbs icing sugar
1/2 tbs fresh lemon juice
1 small passion fruit
1/2 tbs soy milk
Instructions for the cake
Preheat oven to approximately 190 degrees Celsius and line and grease a heart shaped cake tin.
In a large bowl, combine dry ingredients.
Add all wet ingredients and fold until just combined.
Pour into prepared tin and bake for approximately 40 minutes, or until an inserted skewer comes out clean.
