Lemon Drizzle Cake

Baking Dessert
Photo of Lemon Drizzle Cake

Ingredients

  • 150g olivani or plant-based butter
  • 175g sugar
  • 200g flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 50g ground almonds
  • Pinch of salt
  • 150ml plant-based milk
  • 3 lemons (zest from 2, juice from all 3)
  • 4 tbsp sugar (for drizzle)

Method

  1. Preheat oven to 180°C.
  2. Grease a cake tin and line the base with baking paper.
  3. Cream together the butter and sugar until light.
  4. Add flour, baking powder, baking soda, ground almonds, and salt. Mix to combine.
  5. Add milk, zest from 2 lemons, and juice from 1 lemon.
  6. Beat well until smooth and fully combined.
  7. Spoon the mixture into the prepared tin and level the top.
  8. Bake for approximately 50 minutes or until a skewer comes out clean.
  9. Leave the cake to sit in the tin for 5 minutes.
  10. Combine juice from the remaining 2 lemons with 4 tbsp sugar.
  11. Spoon the lemon drizzle evenly over the warm cake.