INGREDIENTS

  • 13cm x 23cm (5″ x 9″) loaf pan

  • For the cake mix

  • 250ml Unsweetened Almond Breeze®
  • 250g plain flour
  • 2 tsp. baking powder
  • &14; tsp. salt
  • 170g unrefined caster sugar
  • 2 tbsp. maple syrup
  • 70ml organic rapeseed oil
  • 2 tsp. apple cider vinegar
  • 2 tbsp. freshly squeezed lemon juice
  • Zest of 2 lemons

  • For the lemon topping

  • Juice of 1 lemon
  • 2 tbsp. unrefined granulated sugar

  • Optional

  • Sugar icing to drizzle

    DIRECTIONS

  • Preheat the oven to 180ºC. Lightly oil your loaf tin and line with baking paper. Sift the flour, baking powder and salt into a large bowl and stir. Get another bowl and whisk together Almond Breeze®, sugar, oil, vinegar syrup, and lemon juice. Combine with the lemon zest. Pour the wet ingredients into the other bowl of ingredients. Stir until combined. Pour the mixture into the prepared tin. Place on the oven's middle shelf and bake for 40 minutes. Making the drizzle topping Squeeze the juice of one lemon into a small bowl with the granulated sugar and stir. Once the cake is baked, pierce all over with a fork. Spoon the lemon drizzle (evenly) over the top of the cake. Then let the cake cool for 30 minutes before transferring to a wire rack. Pour over sugar icing if desired.

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