Lemon Drizzle Cake

Simple recipe for a delicious, light and moist lemon cake with an added crispy zing.
I'd recommend using parchment or baking paper as turning the cake out upside down makes a mess and ruins the top. You can lift the cake out if using paper which saves the hassle and clean up too.
This recipe will make one 8inch cake or a traybake using a standard brownie pan.

Ingredients:

200g self raising flour
200g sugar
200ml soy or rice milk
100ml vegetable oil
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp lemon flavouring or lemon juice

For icing:
1 lemon zest
100g icing sugar
1 tsp lemon juice

Preheat oven to 180/gas 4 and line your cake tin or pan

Put all the dry ingredients into a large bowl, then add the wet ingredients and mix until combined.
Pour mix into the cake pan. Give the pan a tap to expel any air bubbles, then put in the oven for 30 minutes (45 if you've doubled up) or until a toothpick comes out the centre clean.
Mix the icing sugar with lemon juice until you have a thickish runny consistency. Remove cake from oven and poke all over with a toothpick or fork. Pour the icing onto the cake and into the holes, completely covering it, then top with grated lemon zest and leave to cool before cutting.