Juicy Lemon Cake
Gang/Type: Cake
Ergibt/Yield: 12 Slices
For the batter:
  • 2 tbsp golden flaxseed, ground
  • 6 tbsp water
  • 2 small organic lemons
  • 200 ml (3/4 cup plus 2 tbsp) soy milk
  • 100 ml (1/2 cup minus 2 tbsp) neutral-tasting oil
  • 300 g (10.6 oz) flour
  • 2 tbsp corn starch
  • 180 - 200 g (6.3 - 7 oz) sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
For the icing and decoration:
  • 2 lemons, maybe also 1 lime
  • 250 g (8.8 oz) powdered sugar
  1. Preheat the oven to 180° C (360° F) and grease a loaf pan (25 cm - 10 in).
  2. For the batter rub off the lemon peel and press the lemons. Mix the soy milk and lemon juice and let curdle. Mix ground flaxseed with water and let jelly.
  3. Combine the dry ingredients, including the lemon peel, in a bowl. Mix the wet ingredients and pour over the dry ones. Briefly mix with a spatula until only little lumps are left. Don't overmix!
  4. Pour the batter in the loaf pan and bake in the oven for about 35 - 40 minutes until golden-brown. Leave in the pan for another 10 minutes, then remove the pan and let cool completely on a cooling rack.
  5. For the icing and decoration zest one lemon and juice it. Finely slice the other lemon (with a mandoline) and pat-dry with a kitchen paper towel. If you want to add some green to your cake add one lime. Mix powdered sugar and some water and lemon juice to make the icing. It should be really thick, not to run down the cake. Decorate the cake with lemon slices and zest.
I ground the flax seeds in my Personal Blender in no time.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/saftiger-zitronenkuchen/