Lemon Cake
A moist zesty dairy and egg free cake, enjoyed by the whole family for Sunday tea!
- 45 min
- Moderate
- 20
Ingredients
Flour (all purpose) 500 g
Honey 200 g
Water 200 ml
Lemon juice 30 g
Vegetable oil 60 g
Lemon zest 10 g
Baking powder 10 g
Salt 5 g
White vinegar 5 g
Instructions
1. Preheat oven to 160 degrees Celsius.
2. Grease a square 10" baking tin*.
3. Sieve the flour and salt together and add the lemon zest.
4. Make a pit in the middle, add the liquids and mix thoroughly until completely smooth.
5. Pour into grease tin and bake for 35 minutes. Check with a knife to make sure it comes out clean to ensure it is cooked through.
*To remove with ease after baking line the tin with grease proof paper.
