I’ve had one of those days where I’ve been distracted by daydreams of a light, sweet cake. So naturally, I baked one as soon as I got in. 

Lemon drizzle cake takes me back to childhood days; an airy delicate zesty sponge coated with a sticky, lemony drizzle. A bite of this will take you back to a summer garden, informally sipping tea and licking your fingers, deliciously sticky from the icing. 

This tray bake is the perfect example of why eggs and dairy aren’t needed in modern day baking. 

Makes 12 medium squares 

For the cake: 
250g self raising flour 
100g granulated sugar 
3/4 tsp baking powder 
Pinch of salt 
250ml unsweetened soya milk 
100ml sunflower oil 
1 tsp vanilla extract  
Juice and zest of half an unwaxed lemon 

For the drizzle: 
Zest and juice of 1 unwaxed lemon
300g icing sugar 
2 tbsp soya milk 

1. Pre-heat the oven to 180C/ Gas mark 4 and line a deep baking tray with greaseproof paper 
2. In a bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, mix together the soya milk, sunflower oil, vanilla extract, lemon juice and lemon zest. Pour the liquid into the dry mixture and stir until just combined. 
3. Pour into the baking tray and bake in the oven for 20-25 minutes until the top is golden brown. 
4. In the meantime, make the drizzle. Add the lemon zest and juice to a bowl and gradually whisk in the icing sugar. Pour in the soya milk and whisk until a smooth paste is formed. Set aside. 
5. Remove the cake from the oven and prick the top with a fork. Whilst the cake is still hot, pour over the drizzle and then allow to cool on a wire rack. Cut into squares when cool. 


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