I first made this for a friend who is a vegan but found the original recipe quite dry. I have found that a few of the vegan cake recipes are dry, so I have changed this one to make it moister. I did this by increasing the amount of freshly squeezed juice that goes into the mixture. Out of all the sponge recipes I have come across I believe this to be the simplest as the mix combines really well. This Lemon drizzle cake is zingy, fresh and extremely tasty.
Lemon Drizzle Cake
Ingredients for the sponge
300g Self Raising Flour
250g Caster Sugar
1tsp Baking Powder
Zest of 2 Lemons
Juice of 1 lemon
120ml Rapeseed oil (Or Vegetable/sunflower oil)
180ml Cold Water
1tsp Vanilla Essence
Ingredients for the Drizzle
185g Icing Sugar
Juice of 1 Lemon
Sieve all the dry ingredients into a bowl; Flour, baking powder and lemon zest. Stir the dry mix together then pour in the juice of 1 lemon, water, oil and vanilla essence, stir to combine the mixture. Pre-Heat the oven to 200⁰c (gas mark 6) and Line a loaf tin with baking paper. Pour the mixture into the lined tin and place in the oven for 25-30 minutes or until it has cooked through. Remove from the oven and leave in the loaf tin to cool. Whilst the sponge is cooling make the drizzle by pouring the juice of 1 lemon into the icing sugar and stir until combined. Using a skewer make roughly 8 holes in the cake, making sure to push the skewer through to the near bottom of the sponge. Pour the drizzle over the top of the cake, whilst it is still in the tin. Then leave in the fridge until the icing has set. Remove from the fridge, slice and enjoy!
To get juice easily from a lemon, roll it on a surface before slicing.
If the top of the cake browns before the middle is cooked, place a sheet of tin foil over the top and put back into the oven, this will prevent it from burning.
Poke holes into the sponge to help the drizzle soak in, this will give more of a moist cake.