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Lemon Dizzle Cake
Preparation
- Preheat an oven to 180°C/ 160°C fan/ gas mark 4.
- Line a 3lb loaf tin with greaseproof paper and set aside.
- Place the Mevalia LP Bread Mix, LP egg replacer, baking powder and turmeric into a large mixing bowl and mix well.
- Add the oil, MEVALIA Lattis/ ProZero, lemon juice and zest, mix to create a smooth consistency.
- Pour the batter into the loaf tin. Bake for 60 minutes until a skewer inserted into the middle comes out clean.
- 5 minutes before your cake is ready, make the syrup by melting the sugar with the lemon juice over a medium heat, until the sugar is dissolved. Once the cake has baked, poke lots of holes in the top with a skewer and brush the surface with the syrup, whilst it’s still warm. Set aside and allow to cool completely in the tin.
- Make the frosting by mixing the lemon juice with the icing sugar until you have a thick but runny consistency. When the cake has cooled remove from the tin and drizzle the lemon icing on top. Sprinkle over the lemon zest to decorate.
Recipe tips; this cake is suitable for freezing, place in an airtight container and freeze. Use within 3 months.
Nutritional values