Prep Time
Cook Time
4 - 6 People
Serves 6
Difficulty 0


2 1/4 cups self rising flour
1/4 cup almond flour
1 1⁄4 cups white or brown sugar
3 teaspoons baking powder
Pinch of any good quality salt, optional
1 cup (250g) soy, oat or coconut milk
1⁄2 cup (125g) extra virgin olive oil @babylonstoren
1⁄3 cup (80g) lemon, lime or orange juice and zest (about 2-3 lemons)
1 teaspoon vanilla extract

250g soft margarine
2-3 cups icing sugar
1-2 tbsp lemon juice
1-2 tbsp lemon zest
1 tsp vanilla extract




1. Preheat your oven to 180°C. Line a bread loaf tin with parchment paper or spray with nonstick spray.
3. Add all the dry ingredients (flour, sugar, baking powder, and salt) to a large mixing bowl.
5. Mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest, and vanilla)
and mix until smooth.
6. Pour the lemon cake batter into your prepared loaf tin. Smooth the surface if necessary, and tap the
bottom of the table a few times.
7. Bake the cake for 1 hour or until you can poke a skewer in the middle and there’s no wet batter on it. As this is a moist cake, some crumbs on your skewer are fine.
8. Allow the cake to cool in the loaf tin for 10 minutes then cool on a wire rack.


1. Whisk all of the icing ingredients until smooth. Frost the loaf and add more lemon or lime zest on top and freshly sliced citrus.


Photo Gallery

Hope you love this beautiful loaf!