Make sure all your ingredients are at room temperature.
Preheat your oven to 180C/350F/Gas Mark 4.
Put sugar and softened vegan butter/margarine in a large bowl or bowl of your food processor and cream until light and fluffy.
Add all the remaining wet and dry ingredients into the bowl and mix until well combined but take care not to overmix. You will end up with quite a stiff and thick cake batter.
Transfer cake batter into prepared (greased and lined) loaf tin and bake in the preheated oven for 50-55min until skewer inserted into centre comes out clean and you get a nice spring back from the sponge as you touch it.
Whilst your cake is baking prepare lemon sugar syrup by mixing together caster sugar and lemon juice, set aside.
Take the cake out of the oven and let it stand in the tin for 10 minutes.
Poke quite a few holes in your cake using wooden skewer and gently spoon or pour lemon sugar syrup all over the cake. Make sure you get some syrup on the sides of the cake as well and not just in the middle.
Leave your lemon drizzle cake to cool completely in the tin.
Once the cake has cooled down, take it out of the tin and prepare lemon icing (optional) by simply mixing icing sugar with lemon juice until you reach desired consistency.
Let the icing set, decorate with extra lemon zest, slice and enjoy!
Nutritional information is approximate, per serving and should be treated as a guideline only.
If you don't have self-raising flour simply use plain (all-purpose) flour and 3 tsp baking powder.
Oat milk can be substituted with another neutral tasing plant milk like soya.
You will need 2 lemons for this recipe + zest from the third one if you'd like to decorate top of your cake with it.
If you decide to forgo the icing I would recommend doubling the amount of lemon sugar syrup.
Feel free to double the recipe for the icing (if using) if you like it quite thick and dripping onto the sides as I was quite conservative with mine.