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Lemon Drizzle Cake

Time and time again I am asked to make Lemon Drizzle by my partner as it is his favourite; and one of mine too. The unfortunate part is that he has more will power when it comes to delicious treats compared to me and after one slice I end up eating the rest...or giving out to neighbours.


This cake is one of my easy go to recipes and is really quick especially if needing a sweet citrus fix.

I have, as some may know by my past posts on social media, even like to mix up the decoration sometime. For example making yellow icing, covering with buttercream, or with dried citrus fruit. This cake is so versatile and can be used as a good base to make show cakes.




The recipe I am going to give is slightly adapted I'm measurements to suit a smaller loaf size cake but for a larger round cake I just double it the ingredients.




Ingredients


250g- Self Raising Flour

150g- Caster Sugar (granulated is fine also)

1 1/4 Tsp- Baking Powder

250ml- Soya Milk (any plant based milk will work)

100ml- Vegatable Oil

200ml (plus 1 tbsp) - Lemon Juice

100g- Icing/Confectionery Sugar


Method


1- Weight out all dry ingredients and place in a large bowl. Mix together.

If using fresh lemons grate the zest into the dry mix.





2- Measure all wet ingredients and add to the bowl of dry ingredients.




3- Line and grease a loaf tin or use a loaf tin liner. Pour wet mixture into loaf tin.




4- Place in the oven on 180 degrees Celsius for 40 minutes or until a toothpick come out clean. Whilst cake is baking add the lemon juice and baking powder to a small saucepan.


5- When the cake is done take out of the oven and leave to cool slightly. Then with a toothpick poke holes in the cake all over but separated by at least half a centimetre.


6- Heat up the lemon juice and icing sugar mix on low until the sugar has dissolved completely, making sure to stir now and then.


7- With the cake still in the loaf tin, slowly drizzle the warm icing sugar/lemon juice mixture over the cake making sure the mixture soaks into the holes you have created. You may not use all the mix and sometimes I have to tap the loaf time on the sides to get more in. But with the left over mix you can add more icing sugar to make the drizzle on top once cooled if you desire.



8- Leave to cool completely before removing from loaf time allowing the mixture to soak into the cake.


I will be honest here and admit that sometimes my partner and me cannot wait one hour and do eat it devilishly warm.

If you also want you can add some icing sugar drizzle to the top of the cake like I have in the final picture, but it honestly doesn't need it.

For large cakes I have added some of my homemade vegan lemon curd (a recipe I promise I will add the next time I make a batch) which gives it an extra lemony layer.







I describe this cake as a proper summer delight and is best enjoyed at a gathering and one day soon hopefully I will be able to make it for other again.


Chin up everyone. This cake will do that...I promise. And please remember to share you Vegan Shiz bakes on the socials using @veganshizbaking #veganshizbaking and let me know how you get on. I do love seeing all your delightful vegan bakes.



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