I do love a good lemon drizzle cake, especially when its egg free and vegan!!! if you are not vegan you can use normal milk. I made this in the morning as a Sunday treat for the family it was truly delicious. Thank you Bala for the recipe! Enjoy baking and let me know how your bakes turn out.
Ingredients
- 200 g Self raising flour
- 125 g Caster sugar
- 1/4 tsp Salt
- 1/2 tsp bicarbonate of soda
- 200 ml Soya Milk You can use normal milk if you are not vegan
- 100 ml Corn oil You can use sunflower oil however corn oil taste better
- 2 tbsp Golden Syrup
- 1/2 tsp Lemon Extract
- 1 Rind Lemon
- 1 Large Lemon juice freshly squeezed
- 25 g Caster sugar
Instructions
- Pre heat oven to Gas mark 4. and line the base of a 7 inch cake tin with baking paper
- Sift the flour and add salt and 125g sugar into a bowl and make a well
- Dissolve the bicarb in the soya milk and poor in to the well and mix
- Add the corn oil, golden syrup, lemon extract and lemon rind
- Beat until the mixture looks like a smooth batter with no lumps.
- Pour ingredients into the cake tin and shake to ensure its evenly spread in the tin
- Bake for approximately 25 minutes and test with a sharp knife to ensure the cake is cooked
- For the lemon syrup. On medium heat cook the lemon juice and 25g sugar until all of the sugar has dissolved
- Removed the cake from the oven and let it cool for 5 mins. while still warm make lots of holes on the top with a cocktail stick and drizzle the syrup over the cake so it is soaked up in the sponge
- You can use half of the syrup on the cake and use the other half to drizzle over the cake just before serving
