Vegan Lemon Drizzle Cake Recipe by Grant Batty

This Vegan Lemon Drizzle cake is light, zesty, and easy to make.

Ingredients:

80g vegan butter

180g caster sugar

Zest of 1 lemon

250g plain flour

1 tsp bicarbonate of soda

Pinch of salt

200g soy milk

Juice of half a lemon

100g icing sugar (for drizzle)

Method:

1. Preheat your oven to 180°C (356°F). Line a medium-sized loaf tin with parchment paper.

2. In a mixing bowl, whisk together the vegan butter and caster sugar until light and fluffy.

3. Add the lemon zest, flour, bicarbonate of soda, and a pinch of salt to the butter-sugar mixture.

4. Gradually pour in the soy milk, whisking until you have a smooth batter.

5. Pour the batter into the prepared loaf tin and bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Turn the cake halfway through baking to ensure the cake bakes evenly.

6. While the cake is still slightly warm, mix the juice of half a lemon with 100g of icing sugar. Drizzle this glaze generously over the top of the cake.

7. Allow the cake to cool completely before slicing and serving.

 

Recipe by @grantbatty

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