Lemon Drizzle Loaf

Lemon Drizzle Loaf

The children were in the mood for a bake and they created this Lovely Lemon Drizzle Loaf, it’s Vegan & easy to make with a delightfully light sponge that is soft, fluffy & yummy. Fabulous for when the sun is shining (or even if it isn’t!)


Ingredients for Lemon Drizzle Loaf

Serves 10

180 ml Soya Milk

1 tsp Apple Cider Vinegar (Or any white vinegar)

3 Unwaxed Lemons

200 g Caster Sugar

80 ml of your preferred Oil

180 g Self raising Flour

1/2 tsp Bicarbonate Soda

1/2 tsp Baking powder

50 g Icing Sugar

1 Pinch of Salt

Lemon Drizzle Loaf


Equipment

Bowl

Zester or Fine Grater

Sieve

Whisk

Stand Mixer (totally optional) or a Large Spoon

A Small Loaf tin or 2x Very Small Loaf tins (like I have used – So we don’t eat it all in one sitting!)

Some Greaseproof Paper


Creating Lemon Drizzle Loaf

Phase 1
  1. First & foremost Wash Your Hands!
  2. Take 1 Lemon & grate the zest (yellow) from the outside, leave the white.
  3. Cut this Lemon & the other 2 Lemons in half and squeeze the juice from them, you can use your hands to catch the pips
  4. Put the 180 ml Soya Milk with 1 tsp Apple Cider Vinegar & 3 tbsp of the Lemon Juice (Save the rest for later)
  5. Give this a little whisk & leave for a few minutes to start thickening
Phase 2
  1. Weigh out 180 g Self Raising Flour, 1/2 tsp Bicarbonate Soda, 1/2 tsp Baking Powder & chuck in the pinch of Salt
  2. Sift Flour through the sieve
  3. Pre-heat the Oven to Gas 3, Line loaf tin with Greaseproof Paper
Phase 3
  1. (With Mixer or Whisk) Take your Soy Milk from Phase 1 and whisk in 150 g Caster Sugar, 80 ml of your preferred Oil & the Grated Zest
  2. (With Mixer or Spoon) Fold the Flour Mix into the Milk Mix
  3. Pour the batter in the Loaf Tins & Bake for 45 mins
Phase 4
  1. Whilst the cake is baking, the Drizzly Lemon Syrup can be made by adding the rest of your Caster Sugar (roughly 50 g) & 3 tbsp Lemon Juice into a bowl & give a little whisk
    (there should still be a little Lemon Juice for later
Phase 5
  1. When the 45 mins are up, test your cake with a skewer or sharp knife. If the skewer/knife comes out clean the cake is done, allow for just a touch of stickiness with this cake
  2. Now take your knife/skewer & stab some deep holes (for the syrup to ooze into the cake)
  3. Pour the Drizzly Lemon Syrup evenly over the cake/s, its fine to go down the sides
  4. You will need to give it an hour to cool
Phase 6
  1. Whilst the cake is cooling, make the Drizzly Lemon Icing by sifting 50 g Icing Sugar into a bowl
  2. Then just a little at a time pouring Lemon Juice into the Icing Sugar & gently stirring. It should need no more than 2 tbsp Lemon Juice
  3. After the cake has cooled pour over the Drizzly Lemon Icing & leave for 5-10 mins to set

Happy Eating!

For more yummy Vegan Recipes check out our other sections:

Lemon Drizzle Loaf
Did somebody say cake?


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