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
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.
Frosting
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.