Lemon loaf

The amounts are for a 2 lbs cake tin.

Preheat oven to 180 ℃ (ca. 355 ℉).

amount	ingredients
320 ml	Oatly (or other milk)
45 ml (3 Tbsp)	lemon juice

Mix and set aside for 10 minutes.

Prepare tin either with baking paper or with butter and flour.

Prepare dry ingredients:

amount	ingredient
280 g	flour
1 tsp	baking soda
1 tsp	baking powder

and mix.

In a larger bowl add:

amount	ingredient
100 g	neutral oil
100 g	(powder) sugar
2-3 lemons	zest

mix oil and sugar, then add the lemon juice and milk mixture, and then add the zest. Sift in dry ingredients (in 2-3 batches) and lightly mix the batter.

Add to baking tin.

Bake for 40 minutes.

Once the cake is done (and while still hot), you an infuse it with a lemon syrup.

To make the syrup, mix:

amount	ingredient
70 g	powder sugar
90 ml	lemon juice

in a pot on small heat until the sugar is disolved. Set aside and let cool. When the cake comes out of the oven, let it cool for a short time, then pierce the top with a toothpick and use a brush to add the syrup. This is best done, when the cake is already out of the form.

Optionally, one can also add icing on top.