Classic lemon drizzle loaf cake made without eggs or dairy.
Preheat your oven to 180°C (160°C for fan oven). Line a 2lb loaf tin with baking paper.
Mix the soy milk and lemon juice together and set aside. This will act as your vegan buttermilk.
In a large bowl, mix together the flour, baking soda and sugar.
Melt the margarine and add it to the bowl along with the buttermilk. Mix well until you have a smooth batter.
Stir in the lemon zest.
Pour the cake batter into your lined loaf tin and bake for 40-45 minutes, or until a toothpick through the centre comes out clean.
Spread the lemon and sugar drizzle over the cake as soon as it comes out of the oven.
Let the cake cool in the tin for around 20 minutes, then carefully remove it and let it sit on a wire rack until completely cool.
Mix the icing sugar and lemon juice together for the icing and drizzle it over the cake. You can do this with a small piping bag or a teaspoon.
Sprinkle over the extra lemon zest while the icing is still wet.
Let the icing harden on the cake before cutting into slices and enjoying.