How to Make a Perfectly Moist and Fluffy Vegan Lemon Drizzle Cake
I introduce you the quickest and easiest vegan lemon drizzle cake you ever tried before. This vegan lemon drizzle cake is moist, fluffy, easy to make and last but not least delicious. If you wouldn`t mention that this is a vegan lemon drizzle cake no one will notice.
Ingredients
- 275 g self-raising flour
- 200 g caster sugar
- 100 ml vegetable oil plus some extra for the tin
- 170 ml cold water
- 1 tsp baking powder
- 1 lemon zested and ½ juiced
Glazing ingredients
- 150 g icing sugar
- ½ lemon juiced
Instructions
- In a bowl mix the dry ingredients which are, the flour, sugar, baking powder and lemon zest and mix them together. Add the oil, 170ml cold water, lemon juice and mix well until smooth and well combined.
- Leave the mixture aside for 3- 4 minutes.
- Now is time to preheat the oven which 180C should be fine but depends on the oven, mine is quite strong so I set it for 160C - 170C. As I said it really depends on the oven.
- Oil the loaf tin and line it with baking paper (the oil will help line the baking paper better and your cake will have a perfect shape).
- Pour the mixture into the tin and bake it for 30 minutes or until a skewer comes out clean.
- Once baked let it cool in the tin for 10 minutes, then remove it and keep it on a wire rack to cool fully or for at least 30 minutes, but very important for the final step is the cake to not be hot.
- For the icing, very important always sieve the icing sugar into a bowl. Have already squeezed ½ lemon juice but don`t add it all in one go. Put half first on top of the icing sugar and mix until you think is thick enough to pour over the loaf (add the rest once happy with the consistence).
- If the icing is too thin it will run off the cake so that`s why I strongly advise to don`t add the ½ lemon juice all in one go.
- There you have it, the easiest vegan lemon cake you would ever try in your life.Enjoy,D 😊
