As part of my binge baking weekend I made this lemon cake for the preschool working bee. Several parents came to help paint a new bike park and picket fence. Our daughter’s preschool is nut-free at present so I did a nut-free, vegan, low sugar variety (apart from some icing). Made a square shape so it could be easily cut into pieces for parents and kids. The adults certainly appreciated after a few hours painting in the sun. Thanks to Ethical Chef for this simple recipe, which I adjusted with less sugar. 

1 ¾ c flour (I used a mix of spelt, semolina and gluten free)
2 tsp baking powder (if you use self-raising flour omit the baking powder)
½ c brown sugar
¼ c rice malt syrup
zest and juice or 2 lemons
100ml vegetable oil
150 ml cold filtered water

Preheat oven to 180C. Line a cake tin with baking paper.

Put flour, baking powder, sugar and zest in a bowl and mix by hand, electric beater or whisk. Add the wet ingredients and mix well.

Pour into cake tin and bake for around 30 min until cooked through. Cool on a wire rack.

When fully cooled ice with your favourite frosting or glaze. I just mixed some icing sugar with lemon juice. You could also use whipped coconut cream.