eggless lemon cake

How To Make eggless lemon cake

• 1

  Line a loaf tin with greaseproof paper, and preheat the oven to 180c.
• 2

  Stir together the flour, sugar, salt and baking powder in a large bowl.
• 3

  Add the milk, oil, golden syrup and vanilla extract to the bowl. Fold everything together.
• 4

  Add in the juice and zest of one lemon and combine. You might notice the mixture start to bubble, which is normal.
• 5

  Pour the mixture into a baking tin, and bake for approximately 35 minutes or until golden brown and a skewer comes out clean. Leave the cake to cool on a wire rack.
• 6

  Once the cake has cooled, make the icing by sieving the icing sugar into a bowl and mixing with the lemon juice. It should be quite thick in consistency. Pour the icing over the cake and let it drip down the sides.
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