Lemon Dizzle Cake

1. Preheat an oven to 180°C/ 160°C fan/ gas mark 4.
2. Line a 3lb loaf tin with greaseproof paper and set aside.
3. Place the Mevalia LP Bread Mix, LP egg replacer, baking powder and turmeric into a large mixing bowl and mix well. 
4. Add the oil,  MEVALIA Lattis/ ProZero, lemon juice and zest, mix to create a smooth consistency. 
5. Pour the batter into the loaf tin. Bake for 60 minutes until a skewer inserted into the middle comes out clean.
6. 5 minutes before your cake is ready, make the syrup by melting the sugar with the lemon juice over a medium heat, until the sugar is dissolved. Once the cake has baked, poke lots of holes in the top with a skewer and brush the surface with the syrup, whilst it’s still warm. Set aside and allow to cool completely in the tin. 
7. Make the frosting by mixing the lemon juice with the icing sugar until you have a thick but runny consistency. When the cake has cooled remove from the tin and drizzle the lemon icing on top. Sprinkle over the lemon zest to decorate.

Recipe tips; this cake is suitable for freezing, place in an airtight container and freeze. Use within 3 months.