• Preheat your oven to 180°C (355°F).

To make the cake:

• Add all the dry ingredients to a bowl. Mix til there are no big lumps. Add the wet ingredients and mix until smooth. Pour into a 20 cm (8 inch) lined loaf tin.
• Bake for 50 minutes or until you can poke a skewer or knife in it and there's no batter on it. Set aside.

Meanwhile, make the drizzle:

• Heat the lemon juice and sweetener in a small saucepan. If you're using sugar, make sure your sugar has dissolved. Mix until combined.
• While your loaf is still warm, poke holes in the loaf using a knife or skewer. Pour your drizzle over the loaf. Set aside to cool.

To make the glaze:

• Add all the ingredients in a medium bowl and mix until smooth. Add more lemon juice or plant-based milk for a thinner glaze or more icing sugar for a thicker glaze. The drizzle in the above pictures is quite thick but you can have a thinner drizzle if you'd like.
• Drizzle the glaze over your cooled cake. If desired, top the cake with berries just before serving.

Storing the cake:

• Store the cake in an airtight container in the fridge for up to 3 days. The cake can be stored without its frosting in the freezer for up to 1 month.