Ingredients
2 cups self-raising flour
3/4 cup caster sugar
1/2 tsp each of baking powder and bicarb of soda
220m; almond milk
120ml rapeseed oil or vegetable
grated zest and juice of 1 lemon
1 tsp vanilla extract
100g fresh strawberries (and some left over for decoration)
Lemon Glaze
1 cup icing sugar
1 tbsp almond milk
2 tbsp lemon juice
grated juice of 1/2 lemon
Recipe from my favourite Ms Cupcake the naughtiest cakes in town.
Method
Line a loaf tin with grease proof paper and preheat your oven t 180
In a large bowl combine the flour, sugar, baking powder and bicarb together until thoroughly combined. Add the soya milk, oil, vanilla extract, lemon zest and juice. Mix together until just combined and then gently fold in the strawberries.
Spoon the batter into the prepared tin and bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and cool in the tin for about 15 minutes.
Whilst cooling you can make the lemon glaze, mix together the icing sugar, milk, lemon juice and zest in a bowl. If the glaze is too runny add more sugar and if too thick add more milk.
Transfer the cake to a wire rack and cool completely. Once cool, pour over the lemon glaze and decorate with the reserved strawberries, cutting into thin slices or little pieces.
This cake would be equally delicious with blueberries or raspberries.
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