Lucy Pinder's Lemon Loaf Cake

"Cake and apes, two of my most favourite things! Delighted to share my lemon loaf cake recipe, hoping it’ll help get people baking and raising vital funds for the incredible, constant work that the IAR team do to help vulnerable animals."

  • 125ml olive oil - light coloured or extra virgin works best

  • 125g golden caster sugar

  • 275g self raising flour

  • Juice of 1 lemon or 3 large tablespoons of lemon juice

  • 2 tsp baking powder

  • 200ml oat milk

  • 1 tsp vanilla extract

FOR THE DRIZZLE

  • 25g golden caster sugar 

  • Juice 1 lemon or 3 large table spoons lemon juice

Pre-heat oven to 200°C (180°C fan). Lightly grease a loaf tin with olive oil and line with grease proof paper.

Mix the flour, baking powder and sugar together. Add the lemon juice and oat milk. The mixture should be quite wet, if it feels too stiff pour a splash more milk in.

Cook for 45 minutes. To check if the cake is cooked through, place a clean sharp knife through, if the cake is cooked the knife will come out clean. If there is mixture on the knife, leave in the over for another 5 minutes.

Mix the drizzle ingredients together. Prod holes in the cake using a skewer and pour the drizzle mixture over the top of the cake. Finish with a sprinkling of sugar and lemon zest and leave to cool.

Serve a large slice with a cup of tea.