Vegan Lemon Loafbreadcake Recipes

Steps:

• Preheat oven to 335 degrees.
• In a large bowl combine oil, sugar, lemon zest and the pre-mixed Ener-G Eggs. Combine these ingredients until oil is thoroughly incorporated with sugar and "eggs"--basically, "cream" the ingredients (you remember that old baking term, don't cha?).
• Add the flour, baking soda, salt and milk to the "creamed" sugar/oil mix and mix until the lumps are gone and everything is nice and smooth.
• Pour batter into a greased and floured loaf pan and bake until the top has peaked, cracked and/or is a nice deep golden brown. Usually this is over an hours time, but check periodically. It's important not to cook this on a higher temperature than 335, as otherwise it will not cook thoroughly!
• Optional Lemon Glaze: 1/2 Cup Sugar & 1/4 Cup Lemon Juice.
• In a small sauce pan heat lemon juice and sugar just until the sugar has incorporated, but not carmalized. You can also microwave this too! Then, drizzle over de-panned loaf. Yum.

Steps:

• Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
• Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
• For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).