Sourdough Vegan Lemon Loaf Cake
This lovely lemon loaf cake is fresh, zesty and giving us all the spring feels. It is perfect served with a cuppa as an afternoon treat, dessert after dinner, or maybe even breakfast if you are that way inclined.
Not only that, it is dairy and egg-free and really easy to make.
Let’s get into it!
Ingredients (makes 12)
230g Plain flour
200g Caster Sugar
100g Sourdough Starter Discard
100g Icing Sugar
3 Small Lemons
1tsp Bicarbonate of Soda
Culinary Lavendar (optional)
9x5-inch Loaf tin (adjust recipe and cooking time for different sized tins)
Preheat your oven to 200°C / 180°C Fan.
Line your loaf tin with non-stick parchment paper.
Zest all three of your lemons and set aside.
Sift together your plain flour, bicarbonate of soda and a pinch of salt into a large mixing bowl.
To this, add your caster sugar and two-thirds of your lemon zest. Mix well.
In a separate jug or bowl, add your starter, water, oil, vanilla and the juice of two of your lemons. Whisk until well combined and bubbly.
Add your wet ingredients to your dry ingredients and stir to combine. Be careful not to over mix, just until no lumps remain.
Pour the batter into your loaf tin and transfer it to the oven.
Bake for 35-45 minutes until golden brown and an inserted toothpick comes out clean.
Check a few times whilst it is baking, if it is browning too fast cover with tin foil.
Once baked, transfer to a wire rack to cool.
Whilst waiting for your loaf to cool, combine your icing sugar and the juice of your remaining one lemon. Mix together. You are looking for a ‘drizzle-able’ consistency, if you feel it is too thick, add a little water in very small increments.
Once your loaf is completely cool, drizzle with your icing, sprinkle with your remaining zest and optional lavender.
Slice and enjoy!
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