
Lemon loaf cake with strawberry glaze

Ingredients
For the cake
250g spelt or all purpose flour
2 tsp baking powder
1 pinch salt
80g granulated sugar
80g light brown sugar
70 ml neutral vegetable oil
220ml plant milk
20ml/2 tbsp lemon juice
2tbsp lemon zest (about 2 lemons)
1tsp vanlilla pean baste/extract
For the glaze
1 cup chopped fresh strawberries
1 tbsp sugar
½ tbsp lemon juice
1tbsp plant milk
160g icing sugar
Method
- Preheat oven to 175 celcius and line a 22cm loaf tin with baking paper
- Sift flour and baking powder in a large bowl
- Mix vegetable oil, salt and sugars together in a bowl and add lemon zest, vanilla and milk and stir to combine.
- Add lemon juice and whisk
- Pour in wet ingredients over the flour and whisk until just combined
- Pour cake mix into the lined loaf tin and bake for around 45 minutes until skewer comes out clean
- Let cake cool in the tin for 10 minutes before transferring to a wire rack
- Add chopped strawberries, sugar and lemon juice into a bowl and stir then mash with a fork, then letting it sit at room temperature.
- Add one tbsp of strawberry juice to the icing sugar and milk then pour over cooled cake.
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