Lemon Drizzle Cake
This is an oozy, epic, and wonderful take on the classic lemon drizzle cake! It only takes 15 minutes to prepare and is a super impressive dessert. It works great when made ahead of time and stored in the fridge, then baked just before serving. We served ours with vegan ice cream for an extra treat!
Takes
Serves 8
Ingredients
Dry Ingredients:
- 200 g white flour
- 2 tsp baking powder
- ½ tsp baking soda
Wet Ingredients:
- 50 ml rice milk
- 100 ml sunflower oil
- 150 ml maple syrup
- 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water)
- Zest and juice of 2 lemons
Drizzle Ingredients:
- 100 g icing sugar
- Juice of 1 lemon
- Zest of ½ lemon
Instructions
- Preheat the oven to 170°C (fan) or 338°F.
- In a small glass or mug, mix 1 tbsp of ground flax seeds with 3 tbsp of water. Stir well and set aside for 3–5 minutes to thicken.
- Using a sieve, sift the flour, baking powder, and baking soda into a large bowl. Mix well.
- In a separate bowl, combine the rice milk, sunflower oil, maple syrup, flax egg, and the zest and juice of 2 lemons. Mix well.
- Make a well in the centre of the dry ingredients, pour in the wet mixture, and stir until a smooth, thick batter forms.
- Line a 2lb loaf tin with baking parchment. Pour the cake batter into the tin, spreading it evenly.
- Bake the cake in the preheated oven for 40 minutes. If needed, bake for an additional 5–10 minutes, or until a skewer inserted into the centre comes out almost dry. Avoid opening the oven door during baking, as this can cause the loaf to deflate.
- While the cake is baking, sift the icing sugar into a bowl. Add the juice of 1 lemon and whisk until the sugar dissolves. For a thicker glaze, add more icing sugar. For a thinner glaze, add more lemon juice or water (1 tbsp at a time).
- Once the cake is baked and out of the oven, drizzle the glaze over the cake while it is still warm. Allow the cake to cool fully.
- Leave the cake to cool completely before slicing (if you can resist!).
