Ingredients
Dry Ingredients
- 250g plain flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 - 2 Tbsp lemon zest (optional)
Wet Ingredients
- 240ml soy milk, regular
- 1 Tbsp lemon juice
- 112g butter, vegan
- 200g sugar, white or caster
- 1 tsp vanilla essence
- 2 tsp lemon essence
Instructions
Set oven to 180 degrees Celsius and grease and or line a loaf or cake tin
- Make vegan buttermilk; Measure out 240ml of regular full fat soy milk, add 1 Tbsp lemon juice to the milk and stir slightly, then set aside.
- Measure the dry ingredients into a large mixing bowl and sift or dry whisk to ensure there are no lumps.
- Add the lemon zest to the dry mix and stir to coat. (this helps the zest float in the batter rather than sink to the bottom).
- Cream butter and sugar together; place both in a small blender or use a beater.
- Once the butter and sugar are creamed together, add the flavour essences and the buttermilk, pulse or stir to combine.
- Add the wet ingredients to the dry and whisk together until a thick smooth batter forms
- Bake uncovered for 40 minutes, at that time consider rotating the cake in the oven and bake for another 20 minutes.
- Allow cake to cool in its container before removing and serving.
Notes
- This cake is fantastic... original recipe involved icing which we don't bother with, and it suggested tenting the batter with foil to avoid the surface cracking to make icing smoother and easier... we don't do that either...
- This is a great alternative to traditional madeira cake, as a tea and coffee cake, it keeps for days if it even lasts that long... it has eager predators.
- I believe this would work with other citrus fruits, like Orange? Orange and poppyseed anyone? The lemon juice is still required for the buttermilk to curdle, but the citrus or indeed any flavour comes from the essences used, so feel free to experiment :)