For The Cake For The Drizzle

1. Heat your oven to 180°C, 350°F (or 160°C for a fan oven). Line a loaf tin with baking parchment, leaving enough paper hanging over the sides of the tin to easily lift the cake out when baked.
2. Zest your lemons and pop into a large bowl
3. Juice the lemons and put the juice into a measuring cup, add enough dairy-free milk to make a cup. Add in the apple cider vinegar and leave to one side.
4. Add the flour, sugar, and baking soda to the bowl with the zest and mix to combine.
5. Next, add the melted vegan butter, plus the vanilla and milk mixture, to the dry ingredients. Mix to combine.
6. Pour into the prepared loaf tin and bake for 45 minutes, or until a toothpick comes out clean from the middle of the cake.
7. While the cake is baking, prepare your syrup and leave to one side. Combine the juice of one lemon with 1⁄4 cup granulated sugar. If you don't want a crunchy topping, heat the mixture until the sugar dissolves.
8. As soon as the cake is out of the oven, grab a toothpick and stab it all over. Drizzle the syrup over the top and allow it to soak in. Cool the cake completely in the tin. Once cool, you can lift the cake out by the baking parchment; the cake will be easy to handle by this point so you can move it to a plate or a wire rack if you prefer.