Vegan Lemon Cake

Ingredients

Instructions

1. Heat oven to 200°C (180°C fan). Oil and line a 1 lb loaf tin with baking parchment. Zest one lemon and juice half of it; reserve remaining lemon half for icing.

2. In a bowl, mix self-raising flour, golden caster sugar, baking powder and lemon zest. Add vegetable oil, the lemon juice, and 170 ml cold water; whisk just until smooth.

3. Scrape batter into the lined tin and level. Bake until a skewer comes out clean.

4. Cool in the tin for 10 minutes, then lift out to a wire rack to cool completely.

5. For the icing, mix sieved icing sugar with enough juice from the remaining 1/2 lemon to make a pourable glaze. Drizzle over the cooled cake.