Zingy Lemon Sponge

Is there anything more fine than a zingy lemon cake? Simple, perhaps but ya can’t beat it - especially with a big ole mug of tea at perfect drinking temperature. OOFT. If the skies are grey, our sponge will serve up much needed sunshine. 🌞

This cake is plant based, but very much baked with the intention to be devoured by all. This is our go-to sponge. So versatile and once you have the knack - you will come back to it time and time again, introducing fresh flavours and welcoming in culinary creativity!

Here are the ingredients you will need:

350 ml plant based milk (we tend to use oat)

2tbsp lemon juice

300g self raising GF flour

200 ground almonds

300g soft brown caster sugar

300g Vitalite (or any dairy free butter, just make sure it is at room temperature)

3tsp vanilla essence

Zest of one lemon

2tsp baking powder

Method:

Pre-heat your oven to 160C, grease and line two round tins.

In a jug, combine milk and lemon juice. Pop to one side for around 5 minutes.

In a big bowl, chuck in your butter and sugar - combine until light and fluffy.

Then, add your flour (sieved), almonds, vanilla essence, baking powder and lemon zest into the sugar mix.

Gently fold together, whilst gradually adding the milk/lemon mix. Try to keep as much air in as possible!

Once you are happy, divide equally between two cake tins and bake for around 30 - 40 minutes depending on your oven.

Leave to cool for just a few moments, then transfer your cakes onto a wire rack to cool completely.

The icing was a simple buttercream, subbed for plant-based butter and lots of lemon zest! We used this recipe. If you are thinking, her icing looks pretty nifty… This was my finished masterpiece from our Icing Masterclass with Abigail, fancy giving it a whirl? You can check it out here.

Did you bake our lemon sponge? Tag us in a snap in your final creation 😍