Vegan Lemon Drizzle Cake

lazycatkitchen.com

Sara Devitt

subheading: WET INGREDIENTS:

100 g / ½ cup mild coconut oil (measured unmelted)

125 g / ½ cup 2 tbsp caster sugar

180 ml / ¾ cup thin plant milk (I used almond)

60 ml / ¼ cup lemon juice (approx. 1 lemon)

subheading: DRY INGREDIENTS:

zest of 2 lemons

180 g / 1½ cups all purpose white flour or GF cake flour mix, sifted

¾ tsp baking soda

1 tsp baking powder

100 g / 1 cup almond meal or finely ground almonds

subheading: LEMON AND ROSEMARY SYRUP:

70 g / ⅓ cup caster sugar (fine sugar)

juice of 1½ lemons (about 90 ml / 6 tbsp juice)

1 to 2 fresh rosemary sprigs (optional)

subheading: ICING (optional):

50 to 100 g / ½ to 1 cup icing sugar*

juice of ½ to 1 lemon

Directions at lazycatkitchen.com

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