Egg Free Lemon Drizzle Loaf
Equipment
- 2lb loaf tin
Ingredients
Loaf:
- 285 g self raising flour
- 1 tsp baking powder
- 0.5 tsp salt
- 170 g white granulated sugar
- 150 ml flavourless oil e.g. sunflower
- 250 ml milk/plant milk
- 2 tsp lemon extract
- 1 tsp vanilla extract
- 1 tbsp GROUND flaxseeds
- 2 tbsp cold water
- 2 large lemons zested (will be juiced for the syrup and glaze)
Syrup:
- 1 large lemon juiced
- 25 g white granulated sugar
Glaze:
- 0.5 large lemon juiced
- 50 g icing sugar
Instructions
Cake:
- Preheat your oven to 140'C fan/160'C conventional
- Mix your ground flax with the water and allow to sit for 5-10 minutes to thicken
- Mix your oil, sugar, lemon extract, vanilla extract and lemon zest together. Don't add the juice as we will be using this later. Mix either with a whisk or a paddle attachment on a mixer until combined
- In a separate bowl, mix your flour, salt and baking powder
- Once the flax has thickened, add to your oil and sugar mix and continue to whisk
- Add half the milk, and whisk
- Sieve in half the flour mix and fold the batter
- Add the remaining milk, and whisk
- Then add the remaining flour, and fold until all incorporated
- Pour into a lined and greased 2lb loaf tin
- Bake initially for 1 hour and then increase the oven temperature to 180'C fan/200'C conventional for 10 mins to form a crust on top
Syrup:
- Whilst the cake is baking, mix the syrup ingredients together (juice from 1 lemon + 25g sugar) and allow this to sit. This will thicken by itself
- Once the loaf has baked, allow it to cool for 5 minutes and then pierce all over with a toothpick 3/4 of the way down the cake. Don't pierce all the way through though
- Pour your syrup over the warm cake and allow it to completely soak in
- Cool the loaf for a further 30mins before transferring to a wire rack to cool completely prior to glazing
Glaze:
- Whisk together the icing sugar and the juice from half a lemon until smooth
- Slowly pour over the loaf, allowing it to fall into any cracks, and coat the entire crust. It's perfectly fine if it drips down the sides!
- Let the glazed loaf sit for a good 1-2hours for the glaze to set and crust over
Notes
For the crackly glaze, make sure there is sufficient icing sugar. If you use too much lemon juice it will just stay as a syrup and will not set. Your glaze mix should be slightly thick (but pourable).