lemon explosion cake
Lemon Explosion Cake
Serves 8
Prep Time
5 min
Cook Time
40 min
Prep Time
5 min
Cook Time
40 min
  1. 2 1/2 cups self-raising flour
  2. 2 tsp baking powder
  3. 1 1/2 cups granulated sugar
  4. zest of 2 lemons
  5. 1 cup vegan butter/margerine
  6. egg replacer to equal 4 eggs
  7. 1/2 cup non-dairy milk
  8. Glaze
  9. 3/4 cup powdered sugar
  10. juice of 2 lemons
  1. Preheat the oven to 350 degrees F (180 degrees C). Oil a 9" (23cm) round cake pan.
  2. To make the batter, sift the flour and baking powder into a large bowl. Add the sugar and zest and stir until well combined.
  3. Heat the butter in a small saucepan over low heat until just melted. Add the egg replacer and non-dairy milk and stir until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until well combined.
  5. Scrape the batter into the prepared pan using a rubber spatula. Bake for 40 mins, or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan for 10 mins.
  6. To make the glaze, put the powdered sugar and juice in a small bowl and whisk until well combined.
  7. Spoon the glaze evenly over the cake.
  1. Swap the lemons for limes to make Lime Explosion Cake.
  2. Buy this fantastic book from Sea Shepherd merchandise stands, see their website for future events!
Adapted from Cookin' Up A Storm
Eat Plants Not Animals https://www.eatplantsnotanimals.com/