VEGAN LEMON DRIZZLE CAKE

I LOVE this lemon drizzle cake. I make it with the kids I nanny and I also made it for my boyfriend on valentines day. It’s super simple and fun to make. The cake itself is deliciously moist and sweet, but with the tartness of the lemon it strikes a lovely balance.

INGREDIENTS

150g light brown sugar

200g self raising flour

1tsp baking powder

zest of one lemon

100ml walnut oil

130ml water

Juice of 1/2 lemon

ICING

150g icing sugar

Juice of 1/2 a lemon (or keep adding juice slowly until desired consistancy is reached)

Natural pink food colouring (optional)

 

METHOD

Preheat oven to 200 degress and grease desired tin. I used a love-heart shaped tin for the cake in the picture, but a loaf tin works well too.

Mix flour, sugar and baking powder together in a large bowl and add the lemon zest.

Mix together the lemon juice, oil and water in a separate bowl until combined, then add slowly to the dry mixture, beating as you go.

Beat the cake mixture until smooth, making sure there are no lumps.

Pour mixture into baking tine and place in the oven for 20-30 minutes (if youve used a larger tin it will bake quickly due to increased surface area, however if you’ve used something such as a loaf tin it will take longer).

Remove from oven once you can insert a knife or skewer into the centre of the cake and it comes out clean.

Leave cake to cool on a cake rack.

Prepare icing by sifting icing sugar into bowl and add lemon juice until the desired consistancy is reached. Add colouring if desired.

Slowly ice the cooled cake by pouring small amounts of icing into the centre of the cake and spreading with a butter knife.

Voila!

Cake:complete!

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