Vegan Lemon Drizzle Cake

Preheat the oven to 170C/325F (fan). Line a loaf tin with a loaf liner. Mix the vegetable oil and sugar together in a large bowl. Add in the lemon zest, all-purpose flour, bicarbonate of soda, salt, and soy milk. Beat together with a wooden spoon to combine. Stir in the lemon juice.

• vegetable oil: 75 ml
• sugar: 200 g
• lemon zest: 1
• all-purpose flour: 250 g
• bicarbonate of soda: 1 tsp
• salt: 1 pinch
• soy milk: 220 ml
• lemon juice: ½ lemon

Spoon into the prepared loaf tin and place in the oven for 35-45 minutes until golden and cooked through (you can test this by inserting a metal skewer into the centre of the cake – if it’s cooked, it should come out clean).

Take it out of the oven. Mix together the caster sugar and 2 tbsp of lemon juice. Poke several holes in the hot cake and spoon over the sugar-lemon mixture. Leave to cool in the tin. This first topping adds a more intense lemony flavour and moisture to the cake.

• caster sugar: 2 tbsp
• lemon juice: 1 lemon

Once cool, remove from the tin and remove the loaf liner.

Place the confectioners' sugar in a bowl and add 2 tbsp of lemon juice. Stir with a whisk until combined. You may need to add a little more lemon juice if you want a thinner drizzle. Spoon the icing mixture over the cake. Arrange rice paper flowers and butterflies on top.

• confectioners' sugar: 200 g
• lemon juice: 1 lemon
• rice paper
• flowers and butterflies

Cut into slices and serve.