For the Lemon Drizzle Cake

  • 6 tsp ground flaxseed 6 tsp ground flaxseed
  • 325 ml boiling hot water 325 ml boiling hot water
  • 600 g plain flour 600 g plain flour
  • 315 g granulated sugar 315 g granulated sugar
  • 1 tsp salt 1 tsp salt
  • 6 tsp baking powder 6 tsp baking powder
  • 300 ml light olive oil 300 ml light olive oil
  • 240 ml almond milk 240 ml almond milk
  • 2 tbsp vanilla extract 2 tbsp vanilla extract
  • 2 tbsp lemon zest 2 tbsp lemon zest
  • 3 tbsp lemon juice 3 tbsp lemon juice
  • 1 tbsp clementine zest 1 tbsp clementine zest
  • 1 tbsp clementine juice 1 tbsp clementine juice

For the Lemon Drizzle

  • 1 cup Lyle’s Golden Syrup 1 cup Lyle’s Golden Syrup
  • Juice of 1 lemon Juice of 1 lemon
  • Zest of 1 lemon Zest of 1 lemon
  • Juice of 1 orange Juice of 1 orange

For the Toppings (optional)

  • Almond flakes (roasted) Almond flakes (roasted)
  • Lemon, orange & clementine zest Lemon, orange & clementine zest

INSTRUCTIONS

How to make the Lemon Drizzle Cake

  1. Mix flaxseed and boiling water. Stir and set aside.
  2. Combine flour, sugar, salt, and baking powder in a large bowl.
  3. In another bowl whisk oil, milk, vanilla, lemon zest & juice, and clementine zest & juice.
  4. Add your flax egg to your oil mixture and mix well.
  5. Combine your dry and wet mixtures.
  6. Mix until combined, but be careful not to overmix.
  7. Pour your mixture into a lined tin and smooth out the top.
  8. Bake at 180°C / 356°F for 45 minutes, then turn the oven down to 160°C / 320°F and bake for a further 30 minutes or until a skewer inserted in a middle comes out clean.
How to make the Lemon Drizzle
  1. In a small pan, combine all your lemon drizzle ingredients.
  2. Warm-up until the Lyle's Golden Syrup is dissolved.
  3. When the cake is baked, brush it with the lemon drizzle. Alternatively, you can slowly pour the drizzle on top of the cake, spreading it equally across the cake and letting it soak up.
How to add the toppings (optional)
  1. Decorate with almond flakes and more citrus zest.