Easy Vegan Lemon Cake

Directions

1. 1
   Preheat the oven to 170°C (fan) / 340°F / Gas Mark 5.  Grease and line a 2lb loaf tin.
2. 2
   Tip the icing sugar into a bowl then stir in the juice of half a lemon and stir well.  If the mixture is a little too thick (it should be the consistency of a pouring syrup, not a thick icing) add a little more lemon juice or water just a teaspoon at a time.
3. 3
   Tip the icing sugar into a bowl.  Squeeze the juice of half a lemon into a mug or small bowl, then add it just a teaspoon at a time to the icing sugar.  You will probably need about 5-6 teaspoons in total, to reach a fairly thick, pourable icing that will just start to drip down the sides a little. (If you add a little too much lemon juice don't panic, just add more icing sugar to thicken it up).
4. 4
   In a food mixer or large bowl, beat together the margarine and sugar until pale and fluffy. 
5. 5
   Leave the cake to cool in the tin for about 5 minutes, then prick it all over with a cocktail stick or skewer, and slowly pour over the drizzle syrup.  (Be sure to spread it evenly around the cake - spoon quite a bit of syrup around the edges where the cake will be a little drier, rather than just pouring it all in the middle!).
6. 6
   When the cake is completely cool, (ideally stored in an airtight container overnight), spoon the icing onto the top of the cake.  
7. 7
   Add the yoghurt and the zest of the 2 lemons (save the zested lemons as you will need their juice later on), then beat again.
8. 8
   Add the flour, bicarbonate of soda, ground almonds and cornflour and gently fold together until the mixture is just combined and no lumps remain.  Finally, squeeze in the juice of the 2 lemons, and stir.
9. 9
   Pour the mixture into the prepared tin, and bash the tin firmly onto the work surface to remove bubbles. 
10. 10
    Place into the oven and bake for 50-55 minutes until an inserted knife or skewer comes out clean.  Leave the cake in the tin whilst you follow the instructions below.