INGREDIENTS
- 800 g all-purpose flour (T55) or bread flour (T65)
- 500 g granulated sugar
- 300 g vegetable margarine, melted or very soft
- 600 ml plant-based milk, soy, oat or almond
- 4 lemons, zest and juice, about 150 to 180 ml of juice
- 20 g baking powder, about 4 level teaspoons
- 1 pinch of salt
- Optional, for extra moistness: 100 g almond or hazelnut meal, taking 100 g off the flour to keep the same texture
STEPS
- Prepare the lemons. Wash them and zest them finely, avoiding the bitter white pith. Juice them to get 150 to 180 ml.
- Melt the margarine. Gently, in the microwave or over very low heat, then let it cool to warm rather than hot.
- Mix the dry ingredients. In a large bowl combine flour, sugar, baking powder, salt and the nut meal if using.
- Add the wet ones. Pour in the warm margarine, plant milk, lemon juice and zest. Mix vigorously until smooth, with no lumps.
- Divide between the pans. Grease and flour them lightly. Three quarters of the batter in the large pan, a quarter in the small one. Smooth the top.
- Bake at 180 °C. About 35 to 45 minutes for the large pan, 25 to 35 for the small one. A knife tip should come out clean or with a few moist crumbs.
- Cool and turn out. Ten minutes in the pan, then onto a wire rack. Let them cool completely before slicing.
OPTIONAL LEMON GLAZE
150 g icing sugar and 2 to 3 tablespoons of lemon juice, mixed until smooth and pourable, drizzled over the cooled cakes.
TIPS
- Firm margarine, melted, gives a moister cake.
- Do not overmix once the flour is in: stop as soon as it is homogeneous.
