Cooked - Earl Grey Lemon Cake (vegan)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Earl Grey Lemon Cake (vegan)

10.0

2 Tablespoons finely ground Earl Grey tea leaves (about 5 tea bags)* ((see notes))

150g raw sugar

180 g (¾ cup) vegan yogurt, preferably Greek style

100 g (6 Tablespoons + 2 teaspoons) unsweetened non-dairy milk (I use soy)

124 g (½ cup + 1 Tablespoon) neutral oil (I use olive)

Finely grated zest of 2 lemons

45 g (3 Tablespoons) lemon juice

20 g (2 packed Tablespoons) cornflour (cornstarch)

2 teaspoons baking powder

¼ teaspoon bicarbonate of soda (baking soda)

¼ teaspoon salt

270 g (2 ¼ cups) plain (all-purpose) flour

150 g (1 ¼ cups) icing (powdered) sugar

1 Tablespoon lemon juice

1 Tablespoon vegan Greek style yogurt

Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Grease a 2lb loaf tin and line with greaseproof paper.
Whisk together the earl grey tea leaves, sugar, yogurt, milk, oil and lemon zest and juice in a large bowl.
Whisk in the cornflour, baking powder and soda and salt, followed by the flour.
Scrape the mixture into the prepared loaf tin and bake for about 60-70 minutes until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for 10 minutes then carefully turn it out onto a wire rack and leave to cool completely.
Once the cake has cooled make the glaze; sift the icing sugar into a bowl and stir in the lemon juice and yogurt to form a thick but spoonable glaze. Add more icing sugar if it is too runny or more lemon juice if it is too thick.
Spoon the glaze over the cake and serve. Store in an airtight container at room temperature.

Course🍰Dessert

Diets🌱Vegan...

Category🎂Cake

Cuisine🇬🇧British

Occasions🎉Celebration🫖Tea Time

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 59 weeks ago

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