This past days have felt pretty spring-ish. The sun was out most days, birds were chirping outside my window and it was so warm. Quite early, but still, I enjoy it a lot! I’ll admit it, I’m just a warm-weather person. I can’t help but love it, even tough I know it’s not a good sign.
But let’s return to happy thoughts. As it felt so spring-ish, my body started craving fresh sweets. So this week it’ll be a very lemony lemon cake. And as I’m having more time on my hands due to my semester break I really enjoy spending more time with my shoots (therefore the overload of pictures in this post). Happy weekend friends!
(for a 25Ø tin)
250 g vegan butter
250 g sugar
3 tbsp ground flaxseed + 9 tbsp water
3 lemons (zest 1.5, juice all (approximately 1.5 dl))
1/2 tsp salt
200 g flour
50 g corn stark
1 tsp baking powder
150 g powdered sugar
0.3 dl of the lemon juice
1-2 tsp of the lemon zest
(Preparation time 30 minutes
+ 50-60 minutes baking time + 30-60 minutes cooling time)
Start by pouring the flaxseeds and water into a glass, stir and set aside. If you don’t have grounded ones, just blend them quickly. Preheat the oven to 160° celsius fan function and prepare the baking tin by covering it with a tiny bit of butter or parchment paper. Put the butter, sugar and soaked flaxseeds in a bowl and mix well. Then add the zest, juice and salt to the batter. Keep some of the juice and zest for the icing. Then add the flour, corn stark and baking powder little by little whilst continuing mixing the batter.
Pour the batter into the prepared tin and put it in the oven for 50-60 minutes. If the top gets to dark cover it with some aluminium foil. Take it out of the oven and let it cool down completely. (Preferably outside. Takes 30-60 minutes, depending on how cold it is where you live.)
When the cake has cooled down, mix the powdered sugar and lemon juice. Pour the icing over the cake, maybe using a brush to cover it evenly. Then sprinkle some of the lemon zest on top of the cake and you’re ready to go!