I love pairing flavours in new ways, that I haven’t tried before. Here’s a sponge cake loaf with pineapple and lemon, that turned out really well.

Lemon Pineapple Loaf
4 dl plant milk
0,5 dl coconut oil
1,5 dl canola oil
0,5 tsp vanilla powder
4 tbsp lemon juice
zest from 2 lemons
1 dl brown sugar
1 dl caster sugar
1 tsp salt
1 tbsp baking powder
7 dl plain flour
1 dl pineapple, finely chopped

Glaze
1 dl powdered sugar
0,5 dl vegan cream cheese
1-2 tbsp lemon juice

1. Preheat oven to 175 degrees.
2. Warm the plant milk with canola oil and let the coconut oil melt in the milk. Pour into a bowl and whisk together with vanilla powder, lemon juice and lemon zest.
3. Add the sugar and whisk until diluted. Then and salt and baking powder. Now add flour, a deciliter or two at a time. Whisk until the batter is smooth before adding the pineapple. Mix well.
4. Line a loaf pan with baking tray paper. (Wet the paper and squeeze it, then you can easily shape it to fit the pan.) Pour the batter into the pan and bake it in the oven for 45-50 minutes. Test it with a toothpick, when it comes out dry the loaf is ready.
5. Carefully remove the loaf from the pan and peel the baking tray paper off. Set to cool on a rack for at least 30 minutes before glazing.
6. Mix powdered sugar, cream cheese and lemon juice for the glaze. Spread evenly over the loaf and leave it to harden for another 20 minutes before serving. Decorate with pomegranate seeds.