Lemon drizzle squares from Easy Vegan Bible book by Katy Beskow. Photo shows eight pieces of lemon drizzle cake on top of baking paper with a knife to the side

lemon drizzle squares

Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography © Luke Albert.

Light, zesty and made for sharing, these lemon drizzle squares will delight everyone who is lucky enough to try one! Mix up the flavours seasonally – try with unwaxed lime or orange.

Makes about 8

Suitable for freezing (without the drizzle)

250g (2 cups) self-raising flour

100g (1⁄2 cup) caster (superfine) sugar

3⁄4 tsp baking powder

250ml (1 cup) sweetened soya milk

100ml (scant 1⁄2 cup) sunflower oil

1 tsp good-quality vanilla extract

zest and juice of 1⁄2 unwaxed lemon


For the drizzle

zest and juice of 1⁄2 unwaxed lemon

150g (11⁄4 cups) icing (confectioners’) sugar, sifted



These cake squares will keep for up to 3 days when stored in a sealed container, in a cool, dry place.

Preheat the oven to 180°C/350°F/gas mark 4. Line a small baking tray (30x20cm/12x8in) with baking parchment.

In a large bowl, stir together the flour, sugar and baking powder. In a jug, whisk together the soya milk, sunflower oil, vanilla extract, lemon zest and juice. Fold the liquid mixture into the dry ingredients until just combined.

Pour into the lined baking tray, then bake in the oven for 20–25 minutes until lightly golden and risen.

Meanwhile, prepare the drizzle. Mix together the lemon zest, juice and icing sugar in a small bowl until smooth. Set aside at room temperature.

Remove the lemon cake from the oven and allow to cool in the tin for a few minutes. Drizzle over the icing, then slice into even squares.

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