Mini Lemon Loaf Cakes

• servings: 12 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

250 ml Unsweetened soy milk (1 cup)

½ Tablespoon Lemon juice

280 g Self-raising flour (2 cups + 1 tablespoon)

160 g Caster sugar (¾ cup)

150 g Vegan margarine, melted after measuring (½ cup + 2 tablespoons)

Zest of 1 large lemon

130 g Icing sugar (1 cup)

2 Tablespoons Lemon juice

2-3 Tablespoons Lemon zest

Directions

Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Grease a 12-hole mini loaf cake pan.

Mix the soy milk together with the lemon juice and set aside for now.

In a large bowl, mix together the self-raising flour and sugar.

Add the soy milk/lemon juice to the bowl along with the melted vegan margarine. Give everything a good mix until you have a smooth cake batter.

Add the lemon zest and gently mix it in.

Pipe the cake batter into the 12 mini loaf holes, leaving a small gap to allow for rising.

Bake for 18-20 minutes, or until a toothpick through the centre comes out clean.

Let the cakes cool in the pan for around 10 minutes, then carefully remove them and transfer to a wire rack. Let them cool completely.

For the icing:

Mix the icing sugar and lemon juice together until smooth. If you want a thicker icing, add more icing sugar. For a runnier icing, add more lemon juice or water.

Pipe or drizzle the icing over the cooled loaf cakes. Sprinkle over some lemon zest for decoration and extra flavour.

Let the cakes sit at room temperature for 60 minutes until the icing is fully set then enjoy!

Nutrition

• Serving Size: 1 loaf cake
• Calories: 244 kcal
• Total Fat: 8 g
• Sodium: 71 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 1 g
• Total Sugars: 25 g
• Protein: 3 g