A soft, fluffy, zingy lemon loaf cake complete with a sweet, crunchy lemon drizzle glaze.
The recipe is simple, dairy free, gluten free and incredibly delicious!
1 1/4 cups self raising gluten free flour
1/2 cup vegan vanilla protein powder (or sub for extra flour)
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup sugar
½ teaspoon salt
2 tablespoon cornflour
8 tablespoon dairy free butter, melted and cooled
¼ cup lemon juice
Zest of one lemon
1 tsp lemon extract
1 tsp vanilla extract
¾ cup dairy free yoghurt
Juice of 1 lemon (about 3 tablespoon)
1 cup powdered sugar
¼ teaspoon lemon or vanilla extract
Preheat the oven to 170 degrees // air fryer 160 degrees.
In a large bowl or the bowl of a stand mixer, whisk together the flour, baking soda, protein, baking powder, cornflour, sugar and salt.
Whisk the butter into the flour until incorporated, a few seconds.
In another bowl, mix the yoghurt, extract and lemon juice and zest until combined.
Add the liquid mixture to the flour in two batches, mixing well after each addition.
Prepare a loaf pan by coating it with cooking spray and lining with baking paper.
Scrape the batter into the pan and smooth the top with a spatula.
Bake in the preheated oven for 25 minutes. Remove and then cover lightly with tin foil. Bake for another 20 minutes until a toothpick in the centre comes out clean // Bake in the air fryer for 20 minutes, or until cooked through.
Cool the cake on a rack.
Once the cake has nearly cooled, prepare the glaze and drizzle it over.