Light, fluffy and zesty lemon drizzle cake. It always goes down well. The perfect balance of sweet and sour, we’re confident this Aquafaba recipe can’t disappoint those lemon lovers.
- 300g plain flour
- 250 caster sugar
- 300ml milk
- 160ml vegetable oil
- 150ml Aquafaba (whole tin)
- 2tsp baking powder
- zest of 2 whole lemons (grated)
- juice of 2 lemon (same lemons)
- 120g granulated sugar
- Preheat the oven to 180c and line your loaf tin with either parchment paper, or a thin layer of oil.
- Combine all the ingredients together apart from the lemon and the Aquafaba.
- Whisk up your Aquafaba until it’s light, pale and frothy and slowly pour into the mixture.
- Finally, add the grated zest in and fold with a wooden spoon until its well combined
- Cook for between 50—60 minutes until it’s risen (particularly in the middle) and golden on top.
- Whilst the loaf is cooling, make the sticky glaze by stirring the two ingredients together. We like to use a measuring jug, so it pours nicely onto the loaf
- Once the loaf is cooked, use a knife to prod holes it whilst it’s still warm and pour over the glaze. We suggest keeping it in the tin until it’s completely cooled down and the glaze has stiffened. This way, it’s a bit more sophisticated when you try and transport it… and perfectly crunchy around the edges!
- You’ll be able to tell if your cakes are fully cooked, if they spring back when you gently press their tops. However, if you’re not fully confident with this method, simply use the knife/tooth pick trick. If they come out clean after being placed in the centre of the cake, whack them out.