Eggless Facebook Live Recipes Traybakes Vegan

Vegan Lemon Drizzle Traybake

Enjoy making this delicious Vegan Lemon Drizzle Traybake to have as a lovely afternoon treat with your family and friends.

What is Vegan Lemon Drizzle Traybake?

Vegan Lemon Drizzle Traybake is a delicious lemon flavoured sponge drizzled with lemon syrup to make it zingier, then topped with Glacé icing flavoured with our Lemon Drizzle Natural Flavoured Icing Sugar.

In addition, you can also try making these delicious non-dairy Lemon Drizzle Traybake using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.

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Ingredients 

250ml Soya Milk
200g Sugar and Crumbs Lemon Drizzle Natural Flavoured Icing Sugar
225g Self Raising flour
200g Vegan Non-Dairy Butter
1 Tsp Baking Powder
2 Tsp Lemon Juice
Zest of 1 Lemon
 
For the Lemon Drizzle
 
3 Tbsp Castor Sugar
Juice of half a lemon
 
Glace Icing Topping
 
250g Sugar and Crumbs Lemon Drizzle Natural Flavoured Icing Sugar
Enough cold water to make a spreadable consistency
 
 
Instructions
 

1. Preheat the oven to 160c Gas mark 2, 300F, Grease and line your rectangle baking tin, we used a 10 inch by 

2. Cream together the Non-Dairy Butter and Natural Flavoured Icing Sugar until it is light and fluffy.

3. Add the Baking Powder to the Self Raising flour and add to the Non Dairy butter mix.

4. Now slowly add the Soya milk mixing at a low speed until all the ingredients have combined, then add the Lemon Juice and mix at medium-high speed for no more than 30 seconds.

5. Decant the cake batter into your prepared tin and spread evenly all in the tin.

6. Cook in the oven for 40 minutes or until the cake is firm to the touch or a cake tester when inserted into the cake comes out clean.

7. Whilst the cake is baking prepare your lemon drizzle syrup by mixing together the castor sugar and the juice of half a lemon.

8. when your cake has baked, remove it from the oven and whilst it is still hot drizzle the lemon syrup all over the cake.

9. Set aside to cool completely on a wire cooling rack.

10. Mix together the 250g of Sugar and Crumbs Lemon Drizzle Natural flavoured Icing sugar with enough water to form a medium-thick Glacé Icing which is spreadable.

11. Spread the Glacé Icing over the top of the cake and decorate with lemon zest or colour a little of the white icing yellow and pipe thin lines of yellow icing approximately 2inches apart width ways on the cake. You can then achieve a feathered look using a cocktail stick and dragging it lengthways down the cake. Change the direction of the dragging on every turn to achieve the feathered look. ie drag left to right 1st line then right to left 2nd line and so on.

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