Perfectly Lemony Vegan Loaf Cake
This loaf cake is perfectly lemony,tasty and easy to make.
Servings 12 1-inch slice
Ingredients
Wet ingredients
- 150g (2/3 cup) combination of vegetable oil and Cannabis-infused oil , depending on your potency preference
- 260g (1 cup) silken tofu
- Zest of 2 lemons
- 80g (1/3 cup) lemon juice
- 160g (2/3 cup) soy milk
- 120g (1/2 cup) white sugar
Dry ingredients
- 400g (3 cups) unbleached flour
- 1/2 tsp salt
- 2 tsp baking soda
Icing
- 125g (1 cups) powdered sugar
- 28g (2 tbsp) lemon juice or less adjust based on consistency
Instructions
Cake
- Preheat the oven at 350F, or 180C.
- In a blender, blend all the wet ingredients until smooth.
- In a large bowl, add all the dry ingredients and mix together.
- Pour the wet ingredients over the dry ingredients and mix with a whisk until homogenous.
- Transfer the batter into a 12 x 4-inch loaf pan and cook for 1 hour, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool down at room temperature in its pan.
Icing
- While the lemon bread is cooling down, make the icing.
- Put the powdered sugar in a bowl and add the lemon juice one teaspoon at a time while mixing with a spoon. The icing will be very thick.
- Adjust the amount of lemon juice and powdered sugar depending on your preference.
- Spread the icing with the back of the spoon on the lemon cake. It can be done while the cake is still slightly warm.
- Let the cake rest until the icing is firm to the touch.
- Slice and enjoy.
Notes
- This recipe is for a large loaf pan. If you pans are smaller, fill with half the batter and cook in 2 batches.
- I like to dose my edibles at 10 mg of THC per portion. Adjust the potency of your edibles by using a mixture of cannabis-infused oil and regular vegetable oil.
- This loaf is perfect for freezing. Slice and wrap into individual portions and defrost as needed ( about 15 minutes).