Lemondrizzle

Vegan lemon drizzle loaf

Soya yogurt alternative used in place of eggs makes this zesty cake irresistibly moist

By , 19 December 2019

(27 votes)

Vegan lemon drizzle loaf

  • 1 Hour 20 Mins

  • Serves: 12

If freezing, make the cake but not the lemon slices and drizzle. Wrap in clingfilm and freeze for up to 3 months. Thaw, unwrapped, on a wire rack for 2-3 hrs. Make the lemon slices and drizzle, and finish as per the recipe.

Nutritional Info
Each 84g serving contains

  • Energy

    935KJ

    223KCAL

    11%

  • Fat

    5.3g

    med

    8%

  • Saturates

    1.2g

    low

    6%

  • Sugars

    24.4g

    high

    27%

  • Salt

    0.41g

    med

    7%
of your reference intake.
Typical energy values per 100g: 1113kJ/266kcal.
Ingredients
  • 120g Asda Free From Dairy Free Sunflower Spread, plus extra for greasing
  • 300g caster sugar
  • 250g self-raising flour
  • 1tsp baking powder
  • 250g Asda Free From Plain Soya Yogurt Alternative
  • ½tsp vanilla extract
  • 3 lemons: zest and juice of 2, plus 1 thinly sliced
Method

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/1L loaf tin.

  • Beat together the spread, 175g of the sugar, the flour, baking powder, soya yogurt, vanilla and lemon zest until smooth.

  • Spoon into the tin and level the top. Bake for 50-60 mins or until a skewer inserted into the centre comes out clean.

  • Meanwhile, simmer the lemon slices in 50ml water and 75g of the sugar for 10 mins. Drain then cool on baking paper.

  • For the glaze, stir the remaining sugar into the lemon juice (about 100ml). While the cake is warm, poke a few holes in the top and drizzle over the glaze. Cool in the tin, turn out, then top with the lemon slices to serve.