Vegan Lemon Drizzle Cake
Ingredients
- 225 vegan butter
- 225 caster sugar
- 275 g self-raising flour
- 220 ml soy milk
- Lemon zest lemon x 2
- 1 teaspoon vanilla extract
Lemon drizzle
- Juice of 1 lemon
- 65 g caster sugar
Method
- Preheat your oven to 180° C | 350° F and line a loaf tin with parchment paper.
- In a large mixing bowl, beat together the vegan butter and lemon zest.
- Next, add the sugar and vanilla extract and beat them together.
- Tip in the self-raising flour, and then slowly add the milk while still stirring.
- Pour the batter into your loaf tin and bake the cake for 30 - 35 minutes or until a skewer comes out clean when inserted.
- Allow the cake to fully cool in the tin before mixing together your lemon drizzle and pouring it over the cake. Optional, you could poke holes in the cake with a skewer to allow the lemon drizzle to sink into the sponge.
Notes
This cake will keep in an air-tight container at room temperature for 3 - 5 days or can be frozen for up to 3 months.