Vegan Lemon Drizzle Cake

Name: Vegan Lemon Drizzle Cake
Cook time: 53 min
Ingredients: 250 g plain flour; 16 g cornflour; 45 g ground almonds; 1/2 baking soda; 1.75 round tsp baking powder; 180 g caster/cane sugar; 110 ml plantmilk; 90 ml lemon juice; zest of 3 lemons; 72 g vegan yoghurt (@nushfoods); 1 tsp vanilla extract; 110 g vegan butter/spread (@flora); 50 ml lemon juice; 50 g granulated sugar; 130 g icing sugar; 0.5 ml lemon juice

Taking a break from autumn recipes to bring you the most refreshing bake: a fluffy and moist lemon drizzle with a lemon soak and glaze

Cook time53 minutes

Ingredients

Syrup

Glaze (optional)

Directions

1
Preheat the oven to 180°C and line a loaf tin.
2
In a large bowl, sieve the flour, baking powder, baking soda, and cornflour.
3
Then mix in the ground almonds and sugar.
4
Add in the buttermilk (milk with lemon juice left to curdle for a few minutes), vanilla, yoghurt, lemon zest, and melted butter (slightly cooled).
5
Whisk this until just combined and then add to the baking tin.
6
Bake for around 52-53 minutes.
7
Once baked, immediately poke some holes with a toothpick and pour over the lemon syrup mixture.
8
Leave to cool almost completely before pouring over the icing.
9
Slice and enjoy!

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