Lemon Drizzle Cake
Updated: Dec 17, 2020
RECIPE - LEMON DRIZZLE CAKE & BERRY COULIS
Lemon Drizzle Cake made by Anne-Marie Brennan
Recipe originally from DomesticGothess.com – Ultimate Vegan Lemon Drizzle Cake
Serves 8 to 10 people ( better 4 … my contribution! )
· 275 g (2 1/4 cups) plain (all-purpose) flour
· 20 g (2 Tbsp) cornflour (cornstarch)
· 2 tsp baking powder
· 1/2 tsp bicarbonate of soda (baking soda)
· 50 g (1/2 cup) ground almonds
· 230 g (1 cup + 2 Tbsp) caster (superfine) sugar
· 1/4 tsp salt
· finely grated zest of 3 lemons
· 120 ml (1/2 cup) unsweetened non-dairy milk (I use soy)
· 80 g (1/3 cup) non-dairy yogurt (I use soy)
· 100 ml (1/3 cup + 1 Tbsp + 1tsp) lemon juice
· 1 tsp vanilla extract
· 130 g (1/2 cup + 2tsp) vegan block butter melted and cooled slightly
· 50 ml (3 Tbsp + 1 tsp) lemon juice
· 50 g (1/4 cup) caster or granulated sugar
· 130 g (1 cup + 1 Tbsp) icing (powdered) sugar sifted
· the juice of 1/2 - 1 lemon
1. Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with baking parchment.
2. Sift the flour, cornflour, baking powder and bicarbonate of soda into a large bowl then whisk in the ground almonds, sugar and salt.
3. Add the lemon zest, milk, yogurt, lemon juice, vanilla extract and melted vegan butter.
4. Whisk gently until no dry lumps remain but be careful not to over-beat the batter.
5. Working quickly, pour into the prepared loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then loosely cover it with tin foil.
6. While the cake is baking prepare the syrup - place the lemon juice and sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.
7. Once the cake is ready, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick. Drizzle over the syrup, making sure that you pour it around the edges as well, not just in the middle. Leave the cake to cool in the tin.
8. Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.
9. Place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but runny icing. Drizzle the icing over the top of the cake and serve. Store any leftovers in an airtight container for up to 5 days.
A bit of work, but well worth it. I would make this the day before you need it, great the next day!
Stewed Berry Coulis
This is very easy and quick to make, prepare it just before serving. You want it hot... warn tangy and runny.
2 cups of raspberries, blueberries or strawberries, even plums.
( I like a mix best )
1/4 cup of water
1/2 tsp of sugar
tbsp of brandy (optional ... but why not)
- Put everything into a pot on low heat and soften the fruit.
- You can mash them a little if you want it smoother.
- If it is not runny enough you can a little more water.
- taste it, you may want to add a little more sugar. But go easy on the sugar, you want it a little tangy.