Easy Lemon Drizzle Cake

1. Preheat your oven to 180^oC and line a 900g loaf tin with a liner or greaseproof paper.

2. In a bowl large mixing bowl, combine the flour, baking powder, caster sugar and lemon zest.

3. In a separate bowl, combine the oil, water and lemon juice.

4. Pour the wet mixture into the dry and mix until combined, then pour into the lined tin.

5. Pop into the oven and bake for 30 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

6. Place the loaf on a cooling rack and allow to cool fully.

To make the glaze

1. Place the icing sugar in a bowl and add in the lemon juice and whisk together.

2. Add in a drop of vegan pink food colouring (optional) and mix to combine.

3. Drizzle all over the cake.
Serve warm or cold. Serve fresh or store in a sealed container, the buttercream will firm up at room temperature.

Best eaten within a few days!