Lemon Loaf Cake

Ingredients

• 400g plain flour.
• 2 teaspoons baking powder.
• 200g sugar.
• 1 teaspoon vanilla extract.
• 200g vegan butter.
• 1 teaspoon vanilla extract.
• 100ml dry white wine.
• 100ml almond milk.
• 2 lemons.
• 100g powdered sugar.

Prep

• Preheat oven to 175 °C.
• Soften 200g vegan butter ahead of time.

Instructions

1. Cream 200g vegan butter + 200g sugar until fluffy.
2. Add zest of 2 lemons + 1 teaspoon vanilla extract.
3. In a separate bowl, mix 400g plain flour + 2 teaspoons baking powder.
4. In another container, mix 100ml white wine + 100ml almond milk + juice from one lemon.
5. Add the dry and wet bowl contents to the mixture, alternating between them. Start and end with dry. Don't overmix.
6. Pour the mixture into a loaf pan/tin, covered with parchment paper.
7. Smooth out the top and brush with some almond milk. Sprinkle with sugar.
8. Bake at 175°C for 45-55 min. Check with fork or toothpick at the 45 minutes mark: if no goo on the inside, it's done.
9. Mix 100g powdered sugar + juice from one lemon.
10. Stir until thick but drizzlable. Add more lemon juice if too thick.
11. After 15 minutes of cooling, add the drizzle to the top of the cake.
12. Allow the cake to set in the fridge.