Wether you’re trying vegan out for January or for life, this adapted British classic is for you. Light, fluffy and full of lemon zinginess, this vegan lemon drizzle cake pairs perfectly with a cup of Queen of Green or The Earl of Grey, try the latter without milk.
Preheat oven to 170°c (150°c fan). Line a loaf tin with parchment.
Mix together all the dry ingredients, along with the lemon zest. In a separate bowl mix the oil, cold water and lemon, then pour over the dry ingredients and mix until you have a smooth batter.
Pour the batter into the loaf tin and bake for 30 mins until a skewer comes out clean. Leave in the tin to cool.
In the meantime, stir the caster sugar into the lemon juice until dissolved. When the cake is cool, pierce it a few times with a skewer then gently pour over the drizzle with a teaspoon, ensuring that the mixture soaks evenly into the cake and not just around the edges! When finished, gently turn onto a plate and eat immediately.
For the cake
- 275g self raising flour (gluten-free flour can be substituted)
- 200g caster sugar
- 1tsp baking powder (gluten-free baking powder can be substituted)
- Zest of 1 lemon
- 100ml vegetable oil
- 150ml cold water
- Juice of 1/2 lemon
For the drizzle
- Juice of 1 lemon
- 2 tbsp caster sugar