Gf Vegan Lemon Sponge
Ingredients
- 200g dairy-free margarine
- 230g caster sugar
- 200g plain or lemon yoghurt (i use soya)
- 200g milk (i use soya)
- 1 tbsp lemon extract
- 400g self-raising flour (i use gluten free)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp xanthan gum
- squeeze lemon juice
- zest of 2 lemons
Preparation
Preheat the oven to 180c / 350f / gas mark 4
In a food mixer, beat the margarine and sugar until creamy
Add the yoghurt, soya milk, juice, zest, lemon extract and mix
Fold in the powders
Divide the mixture between two tins, and bake for 20-22 minutes until an inserted skewer or knife comes out clean
Then remove from the oven and turn out onto a cooling rack
To make the drizzle, just mix icing sugar and a bit of lemon juice in a food mixer until smooth and runny
When the loaf is cool spike the top of the loaf with a fork to make holes and pour on the icing