Italian Lemon Cake
Ingredients
- 400g flour
- 1 1/2 tsp baking powder
- 250g sugar
- 300ml soya milk
- 3 tbsp lemon juice
- 200ml olive oil
- zest of 1 lemon
- for the icing:
- original kombucha
- zest of 1 lemon
- 150g icing sugar
Preparation
Combine the soya milk and lemon juice together in a large bowl
Add the sugar, lemon zest and olive oil and mix well
Finally add the flour and baking powder and mix until everything is just combined. Do not over mix
Pour into a bundt pan and bake in a preheated oven at 160C for about 50 minutes or until a skewer inserted in the middle comes out clean
Cool on a wire rack
For the icing put the icing sugar and lemon zest in a small bowl. Add a little kombucha at a time, mixing as you go, until you reach the desired pouring consistency
Pour over the cooled cake
