Attempt our luscious vegan lemon drizzle cake. Mild and zingy, it additionally works properly should you change the flour and baking powder with gluten-free alternate options

• Preparation and cooking time
  • Prep:15 minutes
  • Prepare dinner:30 minutes
  • Plus cooling
• Simple
• Serves 12

• Freezable
• Dairy-free
• Egg-free
• Vegan
• Vegetarian

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Substances

• 100ml vegetable oil, plus additional for the tin
• 275g self-raising flour
• 200g golden caster sugar
• 1 tsp baking powder
• 1 lemon, zested, 1/2 juiced

For the icing

• 150g icing sugar
• ½ lemon, juiced

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Technique

• STEP 1

  Warmth oven to 200C/180C fan/gasoline 6. Oil a 1lb loaf tin and line it with baking parchment. Combine the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml chilly water, then combine till clean.

• STEP 2

  Pour the combination into the tin. Bake for 30 minutes or till a skewer comes out clear. Cool within the tin for 10 minutes, then take away and switch the cake to a wire rack to chill totally.

• STEP 3

  For the icing, sieve the icing sugar right into a bowl. Combine in simply sufficient lemon juice to make an icing thick sufficient to pour over the loaf (should you make the icing too skinny, it’s going to simply run off the cake).