2-3 lemons (depending on how lemony you want the cake) – zested and juiced
Ingredients for syrup:
100 grams icing sugar
Juice of 1 lemon
Preheat the oven to 160C (fan forced).
Grease and line a medium sized loaf tin.
Beat together the dairy-free margarine and sugar until pale and fluffy.
Add the yoghurt and lemon zest and beat some more.
Sift the flour, baking soda, almond flour and cornflour over the wet ingredients. Mix on low speed until no lumps remain.
When combined and lump free, add the juice of the zested lemons and incorporate into the batter.
Pour into a prepared loaf tin, tap it on the bench a couple of times to both settle the mix and get rid of any air bubbles.
Place on middle rack of the oven and set timer for 45 minutes. Times may vary depending on your oven but it’s recommended to check at this point. If your wooden skewer (or cake tester) comes out cleanish, then it’s ready!
While the cake is baking start on the lemon syrup.
Make the syrup by dissolving the icing sugar in the lemon juice over a low flame until you have a clear liquid. You don’t want it too thick or syrupy.
When the cake comes out of the oven, use a wooden skewer to poke holes in the cake and pour the syrup evenly over the cake – particularly on the sides.
Leave to completely cool before taking out of the tin.
Can be served plain or decorate with fresh berries.