20th April would have been my dad's 74th birthday. For those of you who don't know, as I haven't mentioned it here before, he died in November last year, so this is the year of first Dad-less things!
Now, my dad was a man who liked his cake.
Vegan Lemon Drizzle Cake
225g raw cane sugar (or whatever you've got/like)
6 tbsp soya yoghurt
1/2 cup soya milk
1 tsp vinegar
zest of 2 lemons (this makes a fairly lemony cake, add more or less if you prefer)
225g self-raising flour (or if like me you only have plain flour, add a good tsp baking powder and 1/2 tsp baking soda)
Juice of 1 1/2 lemons (more if you want it more lemony - mine could probably have used more drizzle - adjust the sugar levels as necessary)
85g icing or caster sugar
And if you're feeling adventurous and you have some knocking about, a tablespoon or two of maple syrup (my own genius addition!)
Mix the vinegar with the soya milk and leave to curdle. Beat together the margarine and sugar until they are creamed together, fluffy and all that. Add the soya yoghurt and curdled milk, beat again - it probably won't emulsify, but do your best. You can stick it all in the blender for this step, if you have one. Sift in the flour and raising agents if using (make sure you've mixed them into the flour first so that they are evenly distributed), add the lemon zest, and mix together til just combined. Pour the mix into the tin and level it off if neatness is your bag, then bake for 45-50 minutes.
Mix up the drizzle ingredients. Remove cake from oven, and while it's still hot, prick the top all over with a fork or knife and pour on the drizzle, distributing evenly. Leave it in the tin to cool.