A deliciously moist lemon drizzle cake that's vegan-friendly and tastes just like the classic!
Preheat oven to 180°C/350°F (160°C/325°F if using fan or convection oven). Line or grease an 8x10-inch 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 toothpick/knife through the centre will come out clean when it's done.
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 tin. Prepare your icing by mixing the icing 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!