Little Sticky Lemon Cakes

[Guest guest]

Little Sticky Lemon Cakes

 

Ingredients.

 

6oz/200g./1 and a half cups of self raising flour

4oz./125g./half cup caster sugar

 

1 teaspoon raising agent

the juice and rind of 1 lemon

half a cup of sunflower oil

1 cup of soya milk (water or rice milk can be used instead)

dash of vinegar

half a cup of white icing sugar and a little boiled water, still hot

paper cake cases (will make 12-20 depending on the size of case)

 

Mix the flour, sugar and raising agent together then add the oil, lemon juice,

rind and soya milk and mix well. Add the vinegar and stir. Divide the mixture

between the cake cases (a couple of dessert spoons of mixture in each one) and

bake for 15-20 minutes at 200C/400F. To make the icing: sift the icing sugar and

add a small amount of very hot water and stir well. Start with a teaspoon full

and keep adding and stirring until you get a gooey, spreadable icing. Once the

cakes have cooled spread a little icing on each one and leave to set.

Alternatively you can bake it as a large lemon cake as pictured (increase

cooking time accordingly).