Vegan Lemon Drizzle Cake

I’m going to start by being completely honest. I don’t like lemons. 

Ever since I was younger they’ve just never been a favourite of mine, I always found the taste too strong and just something that didn’t sit well with me. However, lemon drizzle cake is my Grandad’s favourite, and I love taking cakes to my Grandparents, so for years I’ve been making lemon drizzle cakes and taking them to their house, but always refusing to eat any.

Last weekend I knew I wanted to go and visit my Grandparents as it had been a while since I’d been, so using some of the leftover lemons from pancake day, I set about making a lemon drizzle loaf cake for them. My dislike of lemon used to be so bad that I even refused to taste the cake batter, however this time I felt like just giving it a go to see how I found it. 

To my surprise, I found I actually liked it! So when the cake was finished and I took it to my Gran, I chose to try some of the cake to see how I found it. To my (very big) surprise, I enjoyed it! It doesn’t come close to my love for chocolate cake, however I actually managed a slice or two which is unheard of for me.

The point of this story is to say that I’ve realised maybe I shouldn’t be writing off foods that I didn’t like as a child, so next up on my list is baking with raspberries and coconut, two other flavours that you never see in my baking. 

This lemon drizzle cake honestly surprised me with how tasty it was, so I really hope you all give it a go and send me pictures of your creations! You can send them on twitter, Instagram or just leave me a nice comment below letting me know how it went!

Total time: 1 Hour 30 Minutes

Yield: 1 Loaf Cake
Ingredients

• 100g Dairy-free Butter
• 200g Caster Sugar
• 275g Self-raising Flour
• 1 tsp Baking Powder
• 1 Lemon (Zest)
• 1/2 Lemon (Juice)
• 175ml Water
• 175g Icing Sugar
• 1 Lemon (Juice)

Cooking Directions

1. Preheat your oven to 180˚c. Line a loaf tin.
2. Beat the butter and sugar until soft, then fold in the flour and baking powder.
3. Stir in the lemon zest and juice, then slowly add the water until a smooth batter is made.
4. Pour the mixture into the loaf tin and bake for 30-40 minutes, until a skewer inserted in the cake comes out clean.
5. Allow the cake to cook in the tin for 15 minutes, then transfer to cool completely on a cooling rack.
6. Once fully cooled, prepare the icing by mixing together the icing sugar and half the juice of a lemon.
7. Begin by pricking the cake with a toothpick, then pour over the juice of half a lemon.
8. Spoon the icing on top of the cake, spreading to cover the whole cake.
9. Sprinkle on the lemon zest, then leave the icing to set.

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