Heavenly Lemon Drizzle
Recipe type: Cake
Cuisine: vegan, dairyfree, eggless, baking
Cook time: 
Total time: 
This recipe fills a standard loaf tin - double it to make the larger cake pictured.
  • 250g plain flour
  • 2 tsp baking powder
  • 200g caster sugar
  • 75 ml vegetable oil
  • 250 ml soya milk
  • 2 tsp apple cider vinegar
  • Zest of two lemons & the juice of one of them
For the drizzle:
  • Juice of one lemon
  • 75g caster sugar
  1. Preheat the oven to 180C/Fan 160C
  2. Pour the soya milk into a small bowl, add the vinegar and give it a stir - this will make the milk curdle.
  3. Sift the flour and baking powder into a large bowl, then add the oil, sugar, the zest of two lemons and the juice of one of them, and the curdled milk/vinegar mixture. Mix thoroughly.
  4. Pour into a lined loaf tin and bake for 45-50 minutes, until a toothpick inserted into the cake comes out clean. Don't take the cake out of the tin yet!
  5. For the drizzle, mix the juice of the second lemon with the remaining 75g of caster sugar and stir until the sugar is dissolved. Use a toothpick to prick the top of the cake all over (this will allow the drizzle to penetrate), and then pour the drizzle over the still-warm cake. Leave to cool in the tin.
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/how-to-eat-vegan/baking/heavenly-lemon-drizzle-2/