Lemon drizzle cake

200g Loprofin Mix
75g melted butter cooled
100g caster sugar
1 ½ tsp baking powder
2 tsp Loprofin Egg Replacer
Zest and juice of 1 lemon
200mls Sno-Pro

For the glaze:

150g icing sugar
Juice of 1 lemon

1. Pre-heat the oven at 160°C.
2. In a bowl, mix the cooled melted butter and caster sugar together with a wooden spoon.
3. Add the remaining ingredients and stir until you have a soft cake mixture.
4. Grease the loaf tin and line the bottom with a strip of baking paper.
5. Spoon the cake mixture into the tin and smooth the top with a knife.
6. Bake for 45 minutes or until the cake is set and the top is golden.
7. Leave in the tin to cool on a wire rack for 15 minutes.
8. Using a cocktail stick prick the cake all over.

To make the icing:

1. Mix the icing sugar and lemon juice together.
2. Take the cake out of the loaf tin and keep on the wire rack.
3. Drizzle the icing all over the cake, some will fall over the edge and some will get soaked into the cake.
4. Allow to cool before cutting, store in an airtight tin.

Chef's tips:

• You can freeze the loaf cake before you ice it then ice it after the cake has defrosted.
• You can always use orange, grapefruit, lime, clementine, or a mix of any citrus fruit.
• When making the icing, add small amounts of lemon juice at a time so you get a thick consistency.