Ingredients
- 1 tsp psyllium husks
- 125g unsweetened vegan yogurt
- 185ml plant milk
- 135g caster sugar
- 1 tsp lemon extract
- 3 tbsp vegetable oil
- 3 tbsp lemon juice
- 1 lemon, zested
- 325g plain flour
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp fine sea salt
Icing
- 100g icing sugar, sifted
- 2-3 tsp lemon juice
Directions
- Heat the oven to 180C/fan 160C/gas 4 and line a 450g loaf tin with baking paper.
- In a small bowl combine the psyllium husks with 1 ½ tbsp. of cold water. Mix and set aside to thicken.
- Mix together the yogurt, plant milk, caster sugar, lemon extract, vegetable oil, lemon juice, and zest. In a separate medium bowl, mix together the remaining ingredients.
- Combine the wet ingredients with the dry ingredients, adding the soaked psyllium husks, and mix briefly until just combined.
- Spoon the batter into the prepared loaf tin. Tap the tin firmly on the counter to release any air bubbles.
- Bake for 40 minutes, then cover the top of the cake with foil and return to the oven for a further 20 minutes.
- Once done, a toothpick or skewer pushed into the centre should come out clean.
- Leave to cool for 10 mins before removing from the tin. Allow to cool fully.
- To make the icing, whisk together the icing sugar and the lemon juice in a small bowl. If you’d like the icing thicker, add more icing sugar.
- Once the cake is completely cooled, drizzle the icing all over and top with fresh lemon zest, if you like.