Lemon Drizzle Cake

Enjoy this superb Lemon Drizzle cake paired with a freshly brewed cup of tea. This recipe is not only easy to make but is completely Vegan friendly.

Ingredients:

For the Vegan Lemon Cake:

• 625ml + 30ml All Purpose Flour
•  375ml White Sugar
•  7.5ml Bicarbonate of soda
•  3ml Salt
• 375ml Soy Milk (or other non-dairy milk)
• 125ml Canola Oil* • 5ml Vanilla Extract
• 15ml White Vinegar (or Apple Cider Vinegar)
• 15ml Lemon Extract
• 30ml Lemon Zest

For the Lemon Buttercream Frosting :

• 1kg Icing sugar
• 125ml Vegan butter
• 10ml Lemon extract
• 60ml Lemon juice*

Instructions:

• Preheat the oven to 180°C.
• Spray two 20cm cake pans* with non-stick spray and line the bottoms with parchment paper. Set aside.

• Sift the flour into a mixing bowl and add the sugar, bicarbonate of soda and salt.

Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk

briefly until nicely combined and no big lumps remain. Don’t over mix, tiny lumps are okay.

• Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or

until a toothpick inserted into the centre of one of the cakes comes out clean.

• Remove the cakes from the pans and place onto a wire cooling rack to cool completely before

frosting.

• Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon

juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until

thick and smooth.

• Frost the cooled cakes and decorate with lemon zest.

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