Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Yield: Makes 1 × 900 g (2 lb) loafcake
Ingredients: 200 ml (7 fl oz/generous ¾ cup) soy, almond or oat milk; ¼ tsp salt; 5 tbsp lightly-flavoured olive oil or rapeseed oil; 200 g (7 oz/1 cup) caster (superfine) sugar; 150 g (5½ oz/1 cup) icing (confectioners’) sugar; ¼ tsp bicarbonate of soda (baking soda); ¼ tsp baking powder; zest and juice of 2 lemons; 200 g (7 oz/1½ cups) self-raising flour

Preparation info

Makes
1 × 900 g
loafcake

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

Ingredients

200 ml (7 fl oz/generous ¾ cup) soy, almond or oat milk

Cake
Vegan

Method

Preheat the oven to 160°C/325°F/gas mark 3 and line a 900g (2 lb) loaf tin with lightly greased baking parchment.

Mix the milk with ¼ of the lemon juice in a bowl and set aside t