![]() Is this lemon drizzle cake recipe gluten-free? Don't forget to also check anything extra you intend to serve the recipe with. If you already have a favourite vegan victoria sponge recipe, you could try using that in place of the main batter ingredients here, simply adding the lemon zest and juice as directed and then following the steps for the drizzle.ĭouble check all of your ingredients labels to make sure to check that they are suitable for vegans. Note: I have not tested all of these replacements, so let me know how you get on. It's best to use fairly ripe bananas for this as they will mash more easily and bind your ingredients together more effectively Half of a medium sized banana, mashed.1 tablespoon of crushed chia or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.Store-bought egg replacement powder (use as directed on the packet).To replace the eggs, you could try one of these alternatives (each = 1 egg so multiply as needed for the recipe): Aim for one that is about 80% fat is possible, as this will behave similarly to dairy butter and give the best result, generally speaking. ![]() No, this lemon drizzle cake is not vegan due to the use of eggs and butter, but if you want to substitute those for alternatives, I have included advice above.įor the butter, you can use any good quality vegan butter. How to make this lemon drizzle cake recipe vegan If you have any cut lemon leftover, you should wrap it well and put it straight into the fridge where it should keep for 2-3 days.ĭon't use a lemon that you've left out on the counter for over a couple of hours after cutting. Once you have cut a lemon open, it will go bad much more quickly. However, they can last up to two months in the refrigerator, so I would always recommend storing them in your crisper drawer. Uncut lemons brought home from the supermarket should last 1-2 weeks if left on the counter or in the fruit bowl. If it smells good, you're probably in the clear, but you can always taste some of the juice as a final test. If there is anything unusual about the smell, throw them away. Does it smell like a good fresh lemon or is something not quite right? If everything looks normal, it's time to use your sense of smell. Happy with the look and feel? Cut your lemon open. If it's very hard or collapses, it's no good. Your lemon should feel firm and a little bouncy when squeezed. If your lemon looks fine, then move on to the squeeze test. If you can see any powdery substance or mould on the outside of your lemon, then it should be discarded immediately. If the skin looks shrivelled, hardened or dry, then the lemon may be past its best, but the juice inside could still be good. It should have a bright, firm, slightly shiny yellow skin. Generally speaking, a great way to tell if any food has gone off, is to trust your senses and lemons are no exception.įirst, look at your lemon. How can I tell if my lemons have gone bad? ![]() The only really difficult thing with this recipe is waiting until it's cool so that you can pop it out of the tin and devour! The sticky, zesty lemon glaze top is an absolute delight. When your cake comes out of the oven, you'll then skewer it all over (a cocktail stick works well too!) and then pour on the zesty, tangy lemon syrup. It's as simple as just popping some icing sugar and lemon juice (yep, more lemon!) in a pan and briefly boiling to a thin syrup. While your lemon drizzle cake is baking, you'll make an incredible syrup to drizzle over the top. You'll then pop the cake mixture in a tin and bake this easy lemon drizzle cake! ![]() You'll then add the zest of two lemons and the juice of one to make the batter super citrusy. To start, you'll whisk butter and sugar together, then beat in two eggs before folding in self-raising flour. You'll make the batter in a single large bowl with the simplest dry and wet ingredients - no need for a separate bowl at any point! ![]()
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