lemon drizzle cake ( island princess cake)
Hi my loves, this cake is super super moist. You also maybe wondering why it is called island princess cake and that is because if the cheeky 2tsp of Malibu rum added. The reason why I chose to add this ingredient is due to the amazing sunshine we having in the uk.
This is a great, simple way to make delicious cupcakes suitable for vegans and non-vegans alike. They're super tasty, so give it a go!
INGREDIENTS:
x2 cups - Soya Yogurt x2 tsp - lemon juice 300g - Caster Sugar 2/3 cup - Sunflower Oil 360g - Plain Flour
1 tsp lemon flavouring
2 tsp Malibu rum (optional) 1 tsp - Salt 1 tsp - Bicarbonate of Soda
1 1/2 tsp - Baking Powder
LEMON DRIZZLE MIXTURE.
2tbsp lemon juice
3 tsp icing sugar
INGREDIENTS: vegan buttercream
200G - Soya/Sunflower butter 660g - Icing Sugar
1/2tsp - lemon flavouring add Water if needed
METHOD
1- In a bowl add the soya yogurt and lemon juice and set aside for 5mins.This will act as buttermilk and the egg replacer.
2- In a medium sized mixing bowl add oil, lemon flavouring and sugar and mix till everything is well incorporated.
3- After add the soya yogurt mixture,Malibu rum, Bicarbonate of Soda, baking powder , salt and plain flour to the mix.
4- Place the mixture in the logged shaped cake tin and place foil on top.
5- bake for 25-30 minutes. gas mark 4 or 180c. during the last ten minutes take the foil off and place the cake back into the oven to bake.
6- In a small bowl add lemon juice and icing sugar and set aside until the cake is ready.
7- Once done drizzle on the lemon drizzle on the cake and leave the cake to cool for 2 hours.
Vegan buttercream
1- In a medium sized bowl add the butter, lemon flavouring, sugar and mix well. add water teaspoons of water if needed.
2-lastly spread the buttercream around the cake and decorate. Have fun with it.