Vegan lemon olive oil loaf cake
Ingredients
Utensils
oven, loaf pan (12 in.), parchment paper, citrus press, large bowl, whisk, rubber spatula (optional), wooden skewer, bowl (small)
Step 1/4
- ⅓ lemons
- oven
- loaf pan (12 in.)
- parchment paper
- citrus press
Preheat the oven to 180ºC / 350ºF convection. Oil a loaf pan (30 cm/12 inch), then line it with parchment paper. For the batter, wash 1 ½ lemons under hot water, zest and juice them, yielding approx. 1 1/2 tbsp zest and about 7–8 tbsp juice.
Step 2/4
- 90 g flour
- 60 g sugar
- ⅝ tsp baking powder
- ⅛ tsp salt
- 38 ml oat milk
- 45 ml extra-virgin olive oil
- ⅛ tbsp vanilla extract
- large bowl
- whisk
Add flour, sugar, baking powder, and salt to a large mixing bowl. Mix well. Add oat milk, extra virgin olive oil, vanilla extract, lemon juice and zest and mix well until no lump forms.
Step 3/4
- rubber spatula (optional)
- wooden skewer
Pour the batter into the loaf tin. Smooth it out if necessary. Transfer it in the preheated oven and bake the cake for approx. 50–55 min. If a skewer or fork pokes through without wet batter, the cake is ready.
Step 4/4
- ⅛ lemon
- 30 g confectioner’s sugar
- chopped pistachio (for decorating)
- bowl (small)
Take the cake out of the oven and let it cool for approx. 15 min. before removing it from the loaf tin. Prepare the icing: juice the remaining half of the lemon and mix the juice with powdered sugar until smooth. Drizzle it over the cake to thinly coat the top, and decorate with pistachios. Wait until the icing is firm and the cake is cool before slicing.
Enjoy your meal!