Easy Lemon Drizzle Cake
Moist moreish and fun to make – this veganised classic is a favourite amongst all ages!
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Preparation time
10 min
Cook time
30 min
Total time
40
Meal
- vegan-desserts
Ingredients
Dry ingredients
- 200g 1¼ cups self-raising flour
- 200g/1 cup caster sugar
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 50g/½ cup ground almonds
- Pinch salt
Wet ingredients
- 220ml (¾ cup plus 2 tbsp) soya milk
- 120ml/½ cup light neutral oil (eg rapeseed)
- 1 tsp cider vinegar
- Zest of 2 lemons, finely chopped/grated
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Drizzle
- 2 tbsp lemon juice
- 3 tbsp caster sugar
Icing (optional)
- 200g/1¼ cups icing sugar, sieved
- 2 tbsp plant milk
Optional decoration: edible flowers, strawberries or other berries, lemon zest, fresh mint
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Line a medium-sized loaf tin.
Dry ingredients
- In a large bowl thoroughly combine all of the ingredients. Set aside.
Wet ingredients
- Whisk up all of the ingredients and set aside for a few minutes.
- Just before you’re ready to put your cake in the oven – thoroughly combine the wet and dry ingredients but don’t over-stir.
- Pour the mixture into the lined loaf tin, tap on the worksurface before placing into the oven.
- Bake for 30 minutes or until golden and a knife comes out clean. If it starts to darken too quickly then cover with foil or baking parchment.
Drizzle
- Mix the lemon juice and sugar together.
- When cake is baked and still warm, prick the top all over with a skewer. Spoon the lemon drizzle evenly over the top and sprinkle over the zest.
Icing
- Mix the icing sugar and the plant milk until smooth.
- Drizzle evenly over the cake.
Keywords
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