A deliciously moist lemon drizzle loaf cake that's vegan-friendly and tastes just like the classic.
Preheat oven to 180°C / 350F / Gas 4 and line or grease a 23cm pan.
Cream together sugar and butter. Fold in the flour, baking powder, lemon juice, and milk.
Add the lemon zest and fold in gently.
Spoon the mixture into the pan and bake for around 40 minutes until golden brown. A skewer/knife will come out clean.
While the cake is baking, make the drizzle by mixing together the lemon juice and sugar. Pour this over the cake as soon as it comes out of the oven, while it's still hot.
When the cake is completely cool, remove it from the loaf tin. Prepare your icing by mixing the powdered sugar and water together.
Spoon the icing over the cooled cake and top with additional lemon zest.
Leave the icing to harden for around 30 minutes or so, then cut into squares and enjoy!
***Sub any other plant-based milk.
*Can be stored in an airtight container for up to 5 days.