Gluten-Free Vegan Sunshine Lemon Drizzle Cake
Ingredients
- 200g margarine
- 230g caster sugar
- 200g plain or lemon yoghurt (I use soya)
- 200g milk (I use soya)
- 1 tbsp lemon extract
- 400g self-raising flour (I use gluten free)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp xanthan gum (only if using gf flour)
- Squeeze lemon juice
- Zest of 2 lemons
Preparation
Preheat the oven to 180C / 350F / Gas Mark 4.
In a food mixer, beat the margarine and sugar until creamy.
Add the yoghurt, soya milk, juice, zest, lemon extract and mix.
Fold in the powders.
Pour the mixture into a cake tin and cook for 30-40 mins or until an inserted skewer or knife comes out clean. Then remove from the oven and turn out onto a cooling rack.
To make the drizzle, just mix icing sugar and a bit of lemon juice in a food mixer until smooth and runny.
When the cake is cool spike the top of the loaf with a fork to make holes and pour on the icing.
