Vegan Lemon & Poppy Seed Cake

Instructions

Preheat the oven to 180C, line a cake tin with baking paper and sift the flour and baking powder in to a mixing bowl. Tip in the sugar and poppy seeds and combine.

In a separate bowl, combine the milk, the juice of four lemons, the vanilla, oil and the zest of three lemons. Combine the dry and wet ingredients while mixing.

Pour the cake mixture in to the cake tin and bake in the oven for 50 minutes or until cooked through.

Leave the cake to cool in the tin for 5 minutes then carefully remove and place on a cooling rack. While the cake is cooling, combine the icing sugar with two tablespoons of lemon juice to form a thick icing.

Pour the icing over the cooled cake, sprinkle poppy seeds and lemon zest on top.