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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

CAKE HEAVEN

Get creative with special occasion cakes!

WE LOVE… BLUEBERRY LOAF pg26 // ELDERFLOWER CAKE pg27 // LEMON POLENTA CAKE pg28

Frosted lemon cake

Recipe by Waitrose. Thousands of recipes can be found at www.waitrose.com/recipes

SERVES 8-10

75ml (2¾fl oz) sunflower oil, plus extra for greasing

250g (9oz) plain flour

2 tsp baking powder

175g (6oz) caster sugar

250ml (9fl oz) Alpro Soya Original juice and grated zest of 1 unwaxed lemon

50g (1¾oz) Pure Dairy Free Sunflower spread

50g (1¾oz) icing sugar

1 Preheat the oven to 180ºC/Gas Mark 4. Grease a 900g (2lb) loaf tin with a little vegetable oil and line the base with parchment paper.

2 Sift the flour, baking powder and a pinch of salt into a large bowl. Stir in the sugar.

3 Whisk the oil, Alpro Soya, lemon juice and half the lemon zest together, then fold the mixture into the dry ingredients to make a smooth batter. Pour the batter into the tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for a few minutes, then turn out onto a wire rack, remove the paper and leave to cool completely.

4 To make the frosting, beat the spread and icing sugar together until smooth. Reserve a pinch of lemon zest, then fold the remainder into the frosting and spread over the top of the cake. Finish with a sprinkling of lemon zest on top and serve.

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About Baking Heaven

Celebrate summer with your favourite British bakes in the new issue of Baking Heaven! Make a GBBO showstopper at home, create an irresistible chocolate-filled Russian plait with Richard Bertinet's step-by-step guide, whip up a coconut layer cake, try new cookie flavour combos & lots more. Get your apron on and download your copy now!