• Preheat your oven to 180°C (355°F). Grease or line an 8 inch (20 cm) loaf pan.

To make the vegan lemon cake:

• Add all the dry cake ingredients (flour, sugar, baking powder, zest and salt) to a large mixing bowl. Mix til there are big lumps. Add all the wet ingredients (milk, oil, lemon juice and vanilla) and mix until combined. Some lumps are fine!
• Pour the lemon cake batter into your prepared loaf pan.
• Bake the cake for 55 minutes to 1 hour or until you can insert a toothpick in the middle and it comes out clean. Keep the cake in the loaf pan.

Meanwhile, make the lemon syrup:

• Add the sugar and lemon juice to a small saucepan over medium heat.
• Mix the mixture until the sugar has completely dissolved. This should take 1-2 minutes.
• While the lemon cake is still warm, use a long skewer or knife to generosly poke holes in the cake.
• Pour the lemon syrup over the warm cake. Allow the cake to cool in the loaf pan.

To make the icing:

• Add all the ingredients to a medium bowl and mix until smooth. Add more lemon juice for a thinner icing or more sugar for a thicker icing.
• Remove the lemon cake from the loaf pan.
• Drizzle the icing over your cooled cake, allowing the icing to drip down the sides.

Serving the cake:

• Optional: Just before serving, top the cake with fresh berries and lemon zest.
• Store leftovers in an airtight container at room temperature for a day or in the fridge for up to 3 days. The cake can be stored without the icing in the freezer for up to 1 month.