This flax based version of the traditional lemon cake actually feels quite good for you (if you disregard the other ingredients!). Soft, moist and squashy, also freezes incredibly well for unexpected guests or to use one slice at a time in your lunch box.
SOAK …
3tbsp ground flaxseed in 9tbsp warm water for at least 10 minutes
MIX …
175g Dairy free spread
175g Sugar
And the zest of one lemon
THEN ADD …
175g Self Raising Flour (or Plain Flour plus 2tsp Baking Powder)
and the soaked flaxseed
Mix really well and pour into a lined loaf tin – bake 180c for 50 minutes
Meanwhile …
Juice the lemon and mix the juice with 2tbsps sugar, when the cake comes out the over pour this over while it is still hot. Cool and enjoy!
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