Vegan lemon cake for Easter

Ingredients for 1 servings:

• 300 g flour
• 250 ml plant milk (plant drink)
• 200 g sugar
• 125 ml sunflower oil
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 2 organic lemons, zest and juice
• 200 g powdered sugar
• 1 pack of colorful sugar decorations (e.g. colorful sugar eggs)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 180°C (top/bottom heat). Mix together the flour, milk, sugar, oil, baking powder, vanilla sugar, juice, and zest of one organic lemon. Stir everything with a mixer until the batter forms bubbles. The batter will be quite runny. Tip: Optionally, you can also slowly add the flour mixed with the baking powder to the remaining ingredients, but it will work just fine. Line a loaf pan with baking paper and pour in the batter. Bake in the hot oven for about 55 minutes. Let the cake cool. Gradually mix the juice and zest of the second lemon with the icing sugar. Caution: Don’t use too much liquid! The icing should still be very firm so that the sugar eggs will stick to it.