Lemon Drizzle Cake
Ingredients
- Finely grated rind of 2 lemons
- 175g/6oz/scant 1 cup castor (Superfine) sugar, plus 5ml/1 tsp
- 225g/8oz/1 cup unsalted vegan butter, softened
- 4 vegan eggs
- 225g/8 oz/2 cups (self-raising) flour
- 3 ml/1 tsp baking powder
- Shredded rind of 1 lemon, to decorate
- For the syrup
- Juice of 1 lemon
- 150g/5oz/3/4 cup castor (Superfine) sugar
Preparation
Preheat the oven to 160°C/325°F/Gas 3. Grease and line base and sides of an 18-20cm/7-8in round deep cake tin (pan) with baking parchment
Mix the lemon rind and sugar together in a bowl
In a large bowl, beat the butter with the lemon and sugar mixture until light and fluffy, then beat in the eggs little at a time
Sift the flour and baking powder into the mixture in three batches and beat well
Turn the batter into the prepared tin and smooth the top level. Bake for 1 1/2 hours or until the golden brown and springy to the touch
To make the syrup, slowly beat the juice with the sugar until dissolved
Prick the cake top with a skewer and pour over the syrup. Sprinkle over the shredded lemon rind and 5ml/1 tsp sugar, then leave to cool remove the lining paper
