Lemon Drizzle Cake
Serves 10
Easy
Prep:
Cook:
2-Layers So Lemony! Moist Spongey Topped with velvety lemon buttercream!
Skip to ingredients
For the lemon cake:
- 340g of plain flour
- 300g of caster sugar
- 1 and 1/2 tsp of baking powder
- 3/4 tsp of salt
- 360ml of semi-skimmed milk
- 120ml of extra virgin olive oil
- 1 Tbsp of apple cider vinegar
- 1 tsp of vanilla extract
- 3 tsp of lemon extract
- 2 Tbsp of lemon zest
For the icing:
- 340g of plain flour
- 300g of caster sugar
- 1 and 1/2 tsp of baking powder
- 3/4 tsp of salt
- 360ml of semi-skimmed milk
- 120ml of extra virgin olive oil
- 1 Tbsp of apple cider vinegar
- 1 tsp of vanilla extract
- 3 tsp of lemon extract
- 2 Tbsp of lemon zest
- 540g of icing powder
- 112g of baking butter
- 2 tsp of lemon extract
- 3 and 1/2 Tbsp of lemon juice
Method
step 1
Preheat the oven to 350°F (180°C).step 2
Spray two 8 inch cake pans* with non-stick spray and line the bottoms with parchment paper. Set aside.step 3
Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, olive oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don’t overmix, tiny lumps are okay.step 4
Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.step 5
Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.step 6
Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.step 7
Frost the cooled cakes and decorate with lemon zest.
