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How to Make Vegan Lemon Cake
Method
Preheat oven to 170°C (or 190°C fan forced). In a large mixing bowl, whisk together flour, cornflour, baking powder, salt, turmeric and lemon zest. In a separate mixing bowl, whisk together lemon juice, sugar, oil, almond milk and vanilla extract. Pour wet ingredients into the bowl of dry ingredients and mix everything together, until just combined. Oil and flour a large cake tin (needs to hold 10-15 cups of batter). Pour batter into pan and bake for 50-55 minutes, or until a toothpick comes out clean. Once cooked, remove cake from oven and allow to rest in cake pan for about 5 minutes before turning pan over onto a cooling rack. To make the glaze, place juice of 1 lemon and sugar in a saucepan and bring to boil. Simmer for about 3 minutes. Remove from heat and set aside. Whilst cake is on cooling rack (still warm), poke small holes all over the top of the cake using a skewer. Brush the glaze over cake surface. To make the icing, place juice of 1 lemon in a small bowl with icing mixture. Add extra icing sugar as needed until icing is thickened to desired consistency. Once cake is completely cooled (after about 1 hour), drizzle icing on top of cake, letting it partially fall down the sides. Garnish with remaining lemon zest.
