By now if you haven’t seen the ever-viral BOSH! plant-based cooking videos I don’t even know what to tell you. Congratulations on living under a rock? The U.K. duo known for their simple approach to fun vegan cookery is back with BOSH! on a Budget, their new cookbook containing 100 recipes focused on batch cooking and other money-saving methods using affordable ingredients. The book launches on June 7th, but I got my hands on a review copy and there are so many great ideas for quick and easy weeknight meals, I can’t wait to start using it. But of course I skipped to dessert first, so here’s a summery cake recipe!

Vegan Lemon Traycake

From the authors:
Lemon drizzle is probably Britain'sfavorite cake-so popular, in fact, that we made our own lemon cakes, which you can buy in stores! It's so great when you make it yourself, so here it gets a facelift in traybake form, making it easy to slice into bars and share with friends. We've taken the drizzle one step further and topped thecake with a beautifully featheredcombo of classic white lemon icing and vibrant lemon curd.When life gives you lemons, make cake. And make a beautiful cake, like this one.
Course: Dessert
Cuisine: vegan
Keyword: british food, lemon cake, vegan cake
Servings: 12 people

Ingredients

Cake

  • 2 lemons
  • cups self-rising flour
  • 1 cup superfine sugar
  • 1 tsp baking powder
  • 7 Tbs oat milk
  • ½ cup vegetable or sunflower oil
  • 1/2 cup cup water scant

Lemon Curd

  • 2 tsp cornstarch
  • ¼ cup oat milk
  • ½ cup sugar
  • ¼ tsp turmeric

Icing

  • cups powdered sugar
  • 1 tbsp cold water

Instructions

Make the Sponge

  • Zest the 2 lemons and cut them in half. Measure the flour, sugar, baking powder, and zest into a bowl and whisk to mix.
  • Squeeze the juice of ½ a lemon into a small bowl. Add the oat milk, mix well, and set aside • Pour the oil into the dry mixture. Add the water and the lemon milk. Whisk well, then tip into the dish and spread it out evenly. Transfer to the hot oven and bake for 20-25 minutes, until lightly golden and cooked through. Transfer to a cooling rack and leave to cool completely.

Make the Lemon Curd

  • Tip the cornstarch into the small pan. Add a splash of the oat milk and whisk to combine, then add the rest of the oat milk, whisking to make sure there are no lumps. Squeeze in the juice of one of the lemons, catching the seeds in your other hand. Add the sugar and turmeric. Set the pan over medium heat and whisk until thick, about 5 minutes. Tip into a bowl and set aside to cool.

Make the Icing

  • Measure the powdered sugar and water into a bowl. Squeeze in the juice of the last lemon, half a drop or two at a time.
  • Mix until smooth and the consistency of heavy cream.

Ice the Cake

  • If you're using a pastry bag, spoon the curd into it. Pop the cooled cake back into the oven dish. Pour over the icing and use the back of a spoon or a spatula to spread it over the cake.
  • Working quickly so that the icing doesn't set, rotate the dish 90 degrees. Use a spoon or the pastry bag to draw lines of lemon curd about ¾-1¼ inches apart. Use the long end of a spoon or a skewer to drag the curd left and right to create a marble effect. Allow the icing to set completely (about 1 hour ). Slice and serve.

Excerpted from BOSH! on a Budget, by Henry Firth and Ian TheasbyReprinted with permission of HarperCollins, 2022. Photo credit: Lizzie Mayson

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