Lemon Drizzle Cake (vegan)

One of my initial worries about vegan cakes when I first ventured into vegan baking is that they would be really stodgy. This cake is not like that at all. It has a perfect, light, fluffy cake texture. My friends were surprised when I told them it was vegan. I guess it's the lemon juice and the baking powder reacting or something like that. Science.
The only comment I would make is that it wasn't really lemony enough?? So I added more lemon juice to the icing/drizzle.

Serves: 12

Ingredients:
100ml vegetable oil
200g Caster Sugar
275g Self Raising Flour
1tsp Baking Powder
Zest of 1 Lemon
170ml cold water
Juice of 1/2 Lemon

150g icing sugar
Juice of 1/2 Lemon
or
150g caster sugar
Juice of 1 lemon

Method:
Preheat oven to 200C

1. Mix together the vegetable oil and sugar.

2. Sieve (if you can be bothered) in the flour, add the baking powder and zest and stir until combined.

3. Add the water and lemon juice.

4. Cook for 30 minutes or until a skewer/knife comes out clean.


5. Mix together the icing sugar and lemon juice and cover cake when cool. Or: mix together caster sugar and lemon juice (and water if necessary - you don't want it too thin though) and drizzle over while cake is still warm.