Today on the agenda: pretending it’s Spring already because this cold weather sucks.
I think lemon drizzle cake’s pretty Summery so I wanted to make it today to make me feel better about it being cold and disgusting outside (and to give me something to look forward to when I am playing netball in the rain later on!) Sorry it’s not vegan, I tried out a vegan recipe last week and it completely failed, because it’s quite a soft cake if there’s no eggs in it’ll just go all mushy and weird – so this has a lot of egg in, apologies… I just really wanted to make it, and I figured better an eggy cake than no cake at all!
Anyway, I hope you like it as much as I did, I’ve taste-tested it on one of my friends and he liked it, so do try it – it made me feel much better about facing my busy day today (yes, it’s completely acceptable to have it for breakfast like I did).
For the Sponge
225g of vegan spread or unsalted butter
225g of caster sugar
finely grated zest of one and a half lemons
225g of self-raising flour
For the drizzly syrup
juice of one and a half lemons
85g of caster sugar
Zest and juice of half a lemon
Enough icing sugar to make the icing stiff but pour-able
- Heat the oven to 180 degrees Celsius. Beat together the butter and sugar until pale and creamy, then add the eggs one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the syrup ingredients to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a crispy layer.
- Leave in the tin until completely cool, then remove and pour over the extra icing if you want it (just mix all of the ingredients together to make this).