For the lemon drizzle cake: 3 teaspoon of egg replacer - plus 35ml water to make it an "egg type" consistency ( enough for 1 1/2 eggs ) 87.5g (3 oz) self-raising flour 87.5g (3 oz) caster sugar 87.5g (3 oz) softened vegan butter ¾ level tsp baking powder Finely grated zest of ½ lemon
For the lemon drizzle topping :
50g (2 oz) caster sugar Juice of ½ lemon You'll also need: 450g (1lb) loaf tin, greased and lined
Method Preheat the oven to 180ºC, gas 4. Beat together the egg replacer mixture , flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin. Bake in the pre-heated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch. While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.
