Tuesday, 3 June 2014

Our Favourite Lemon Cake with a Twist : )

If you are a regular reader of our blog, you will know that we love lemons: Lemonade, lemon pie, lemon cake mmmm we love using lemons! One of our favourites is a lemon cake which you can find: here  when we posted about homemade buntings.

Leah made the lemon cake the other day, but did so with an added twist:

She added raspberries!

It was brilliant, and the cake was delicious! If you are looking for an easy and tasty cake, this is the one. You could also use blueberries and make it a lemon blueberry cake.

Give it a try and let us know how it works! Enjoy!

Leah's Lemon Cake
adapted from Lighthearted Everyday Cooking
*wheat and dairy free*

You will need:

2 cups of sugar
1/2 cup of vegan margarine
2 eggs
1 cup of soya milk
3 cups of spelt flour or flour of choice
2 tsp of baking powder
Grated rind of two lemons
1 cup of raspberries, fresh or frozen


Juice of 2 lemons
1/2 cup of sugar

How to make it:

Step 1: Preheat oven to 350'F and grease a Bundt pan.
Step 2: In a large bowl, sift flour and baking powder together.
Step 3: Mix together sugar and margarine in a large bowl. Beat in eggs and soya milk.
Step 4: Add the flour mixture and mix until combine. Stir in lemon rind and raspberries
Step 5: Pour into prepared pan and bake for 45 minutes, or until cake tester comes out clean
Step 6: Prepare glaze while cake is baking, by mixing lemon juice and sugar together.
Step 7: After the cake has come out of the oven, pour the glaze over top of the cake, let is cool and flip.
Step 8: decorate with icing sugar or make your fave icing if you prefer!


1 comment:

  1. oh, yum! This looks delicious, thanks for sharing your recipe :) xo