This lemon tea cake is by far the most popular one for afternoon tea when you entertain friends that are vegetarians or vegans. The texture is a little dense and spongy, perfect with a nice cup of tea.
Preheat oven 190°C and line a loaf tin with a sheet of baking paper.
In a large mixing bowl, add all dry ingredients (sieved self-raising flour, baking powder, salt, sugar, chia seeds), stir to mix well.
Add wet ingredients (soy milk, oil, lemon juice, vanilla extract, lemon zest) into the dry ingredients in mixing bowl.
Use an electric beater starting with low speed for one minute, then medium speed for two minutes to combine all ingredients well. DO NOT OVERBEAT.
Gently pour cake batter into the lined loaf tin, cover top with almond flakes. Bake on center shelf in oven for 45 minutes until light brown, and test with a skewer that comes out clean.
Let cake stand in tin for 3 minutes before removing the cake out, peel off baking paper, and let cake cool completely on a cake rack.
Notes
This cake keeps well in an airtight container stored in the fridge up to 3 days.