Summery Glazed Lemon Drizzle Cake

Tue, 14 May 2024

Ingredients:

The dry stuff:

230g caster sugar

The zest of 2 large lemons

350g plain flour

2 tsp baking powder

 ¼ tsp of salt

 

The wet stuff:

170ml plant milk (I used oat)

50ml of lemon juice

80g plain plant-based yoghurt

120ml vegetable oil

2 tsp vanilla extract

 

For the lemon drizzle:

The juice of 1 lemon

2 tbs caster sugar

 

The lemon glazes:

The juice of 12 a lemon

Add icing sugar to make a thick but still runny glaze (approx. 200g)

 

METHOD:

1. Pre heat your oven to 180c fan oven and line a 1 or 2lb cake tin.

2. Now we are going to rub our lemon zest into our sugar to infuse the sugar with that citrus zing.

3. Into a mixing bowl add your milk, yoghurt, lemon juice, vanilla extract and oil and whisk to combine it all together.

4. Now add your sugar and lemon zest, flour, baking powder and salt and mix until all is combined, and you have a smooth batter.

5. Now we can pour the batter into the lined cake tin and pop into the oven for 1 hour (or when a skewer comes out clean)

6. Whilst this is baking into a small pot add your lemon juice and sugar and bring it to the boil and let it simmer for 30 seconds, all we are doing here is dissolving the sugar, this is our drizzle we want to seep into the cake.

7. We can also make our glaze now as well, so add your lemon juice and add icing sugar incrementally until you get a thick but still pourable icing.

8. After 1 hour or when we have a clean skewer remove the cake from the oven and get a skewer to poke holes in the cake, these will be where we pour the drizzle in to. now pour your drizzle into the holes.

9. Now leave to cool and once its cooled remove from the tin and pour over the lemony glaze and top with lemon zest, poppy seeds or even crushed pistachio nuts and your sorted. Enjoy!