Lemon drizzle cake

Ingredients

serves 10

• 250g self-raising flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp fine sea salt
• 2 tbsp corn starch
• 80ml vegetable oil
• 245ml soya milk
• Juice of 1½ lemons
• ½ tsp lemon extract or vanilla extract
• 150g sugar
• Zest of 1 lemon
• For the drizzle:
• 50g caster sugar
• Juice of 1 lemon

Directions

1. Preheat the oven to 180°C. Prepare a 900g loaf tin.
2. In a large bowl sieve together the flour, baking powder, bicarbonate of soda, salt and corn starch then stir well to combined.
3. In a measuring jug, whisk together the oil, soya milk, lemon juice and vanilla extract until smooth.
4. In a medium bowl, combine the sugar and lemon zest. Add the wet ingredients and whisk together until smooth.
5. Add the wet ingredients to the flour mixture and stir until just combined. Pour the batter into the prepared tin and bake for 35-40 minutes or until risen and golden, until a skewer inserted into the centre comes out clean.
6. While the cake is cooling, prepare the drizzle. To make the drizzle, mix the sugar and lemon juice together in a bowl. Prick the warm cake all over with a skewer or fork, then pour over the drizzle.