Vegan Lemon Drizzle Cake

🥘 Ingredients

• vegetable oil 75 ml
• sugar 200 g
• lemon zest 1
• all-purpose flour 250 g
• bicarbonate of soda 1 tsp
• salt 1 pinch
• soy milk 220 ml
• lemon juice ½ lemon
• caster sugar 2 tbsp
• &lemon juice 1 lemon
• confectioners' sugar 200 g
• lemon juice 1 lemon
• rice paper
• flowers and butterflies

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   Preheat the oven to 170C/325F (fan). Line a loaf tin with a loaf liner . Mix the vegetable oil and sugar together in a large bowl . Add in the lemon zest , all-purpose flour , bicarbonate of soda , salt , and soy milk . Beat together with a wooden spoon to combine. Stir in the lemon juice .
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   Spoon into the prepared loaf tin and place in the oven for 35-45 minutes until golden and cooked through (you can test this by inserting a metal skewer into the centre of the cake – if it’s cooked, it should come out clean).
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   Take it out of the oven. Mix together the caster sugar and 2 tbsp of &lemon juice . Poke several holes in the hot cake and spoon over the sugar-lemon mixture. Leave to cool in the tin. This first topping adds a more intense lemony flavour and moisture to the cake.
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   Once cool, remove from the tin and remove the loaf liner.
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   Place the confectioners' sugar in a bowl and add 2 tbsp of lemon juice . Stir with a whisk until combined. You may need to add a little more lemon juice if you want a thinner drizzle. Spoon the icing mixture over the cake. Arrange rice paper flowers and butterflies on top.
7. 7

   Cut into slices and serve.