LEMON DRIZZLE CAKE

Bursting with the fresh flavour of lemons, this loaf cake uses both the juice and the yellow zest for flavour impact. Flax seeds work like magic to bind the mixture and give your baked goods structure. The seeds just need to be soaked in hot water and then whisked into the mixture, in the same way as beaten eggs.

Serves 6

125g non-dairy butter, at room temperature, plus extra to grease 2tbsp milled flax seeds

6tbsp warm water

150g unrefined or caster sugar Zest of 2 lemons and

4tbsp lemon juice

180g white spelt or plain flour 2tsp baking powder

4tbsp unsweetened plant-based milk, such as soya

60g icing sugar, sifted

Preheat the oven to 180°C/fan 160°C/ gas 4. Grease a loaf tin (one measuring about 9 x 13.5 x 25cm) with a little nondairy butter and line it with baking paper.

Put the flax seeds into a large bowl with the warm water and set aside to thicken and cool.

Put the sugar, butter and lemon zest into a bowl and beat with an electric whisk until pale, light and fluffy. Gradually whisk in the cooled flax seed mixture, then, using a spatula, fold in the flour and baking powder. Add 2 tablespoons of the lemon juice and the milk and beat into the mixture.

Scoop the mixture into the loaf tin and bake for 45 minutes until golden and firm to the touch. Open the oven door to let the heat escape, but leave the cake where it is for 5 minutes. This helps to prevent the cake from sinking.

Remove the cake from the oven. Mix the remaining lemon juice with the icing sugar until smooth, then make holes in the top of the cake with a skewer and drizzle over the lemon and sugar mixture. Leave the cake to cool in the tin for 30 minutes, then gently turn it out on to a wire rack to cool completely. Serve in thick slices.