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

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
- First & foremost Wash Your Hands!
- Take 1 Lemon & grate the zest (yellow) from the outside, leave the white.
- Cut this Lemon & the other 2 Lemons in half and squeeze the juice from them, you can use your hands to catch the pips
- Put the 180 ml Soya Milk with 1 tsp Apple Cider Vinegar & 3 tbsp of the Lemon Juice (Save the rest for later)
- Give this a little whisk & leave for a few minutes to start thickening
Phase 2
- Weigh out 180 g Self Raising Flour, 1/2 tsp Bicarbonate Soda, 1/2 tsp Baking Powder & chuck in the pinch of Salt
- Sift Flour through the sieve
- Pre-heat the Oven to Gas 3, Line loaf tin with Greaseproof Paper
Phase 3
- (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
- (With Mixer or Spoon) Fold the Flour Mix into the Milk Mix
- Pour the batter in the Loaf Tins & Bake for 45 mins
Phase 4
- 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
- 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
- Now take your knife/skewer & stab some deep holes (for the syrup to ooze into the cake)
- Pour the Drizzly Lemon Syrup evenly over the cake/s, its fine to go down the sides
- You will need to give it an hour to cool
Phase 6
- Whilst the cake is cooling, make the Drizzly Lemon Icing by sifting 50 g Icing Sugar into a bowl
- 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
- 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:



