A delightful vegan lemon loaf cake with a tangy lemon drizzle glaze.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, combine the flour, baking powder, and salt.
Sifting the dry ingredients can help achieve a smoother batter.
Zest the lemons and add the zest to the dry ingredients.
Use a fine zester to avoid the bitter white pith.
In another bowl, cream the margarine and sugar until light and fluffy.
Ensure the margarine is at room temperature for easier mixing.
Mix the egg substitute with water as per package instructions and add it to the creamed mixture.
Mix thoroughly to ensure the egg substitute is well incorporated.
Gradually add the dry ingredients and plant-based milk to the wet mixture, alternating between the two.
Mix gently to avoid overworking the batter, which can make the cake dense.
Stir in the vanilla extract.
Vanilla enhances the overall flavor of the cake.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Check the cake at the 50-minute mark to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
Cooling the cake slightly in the pan helps it set and makes it easier to handle.
Mix the powdered sugar and lemon juice to make the glaze.
Adjust the consistency of the glaze by adding more sugar or lemon juice as needed.
Drizzle the glaze over the cooled cake.
Use a spoon or piping bag for a more controlled drizzle.
Slice and serve your delicious vegan lemon drizzle loaf.
Pair with a cup of tea for a delightful treat.
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