Lemon Drizzle Cake from Vegan Kids by Heather Whinney
The perfect combination of sweet and tart. Sugary lemon syrup infuses the cake and creates a crunchy topping. This is a really easy bake, is super-moist and tangy, and guaranteed to be a crowd-plea...
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Cooking tools:
- Cake pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Saucepan
- Microplane
- Citrus press
- Fine-mesh sieve
- Skewer
- Cooling rack
- Chef's knife
- Cutting board
Ingredients
- 100 ml/3½ fl oz/½ cup sunflower oil, plus extra for greasing
- juice and zest of 1 lemon
- 75 g/3 oz/scant ½ cup caster/superfine sugar
- 200 g/7 oz/1 cup vegan plain yogurt
- juice of 1 lemon
- 1 tsp bicarbonate of soda/baking soda
- 200 g/7 oz/1 cup caster/superfine sugar
- 1½ tsp baking powder
- 275 g/10 oz/2½ cups self-raising/self-rising flour, sifted
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