2lemonsfor zest only (or 1 teaspoon lemon extract)
For the drizzle:
1lemon(for juice only - use one that you zested earlier)
For the lemon buttercream:
1lemon(zest and juice)
Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a 12-hole muffin tin with paper cases.
In a food mixer or large bowl with electric whisk, beat together the block margarine and caster sugar for 2-3 minutes until pale and fluffy.
Add the yoghurt, milk, flour, bicarbonate of soda and lemon zest and beat again until fully combined.
Divide the mixture between cake cases, (I find an ice-cream scoop the least messy way to do this!), then bake for 18-20 minutes until a knife or skewer inserted in one of the cakes comes out clean.
Meanwhile, make the drizzle by mixing the icing sugar and lemon juice together in a small bowl.
Whilst the cakes are still warm, prick them all over with a cocktail stick or skewer, then pour a teaspoon of drizzle over each cake, leaving it to sink into the sponge.
If possible, put the cakes into an airtight tin or container and leave them overnight at this stage - it really improves their texture and moistness.
Make the buttercream by beating the icing sugar, margarine, milk and lemon juice together until smooth.
Pipe or smooth the icing over the top of each cake, and top each one with a little lemon zest for decoration. Enjoy!
Allow time to let the cakes 'rest' in an airtight container overnight before icing. This is the single best thing you can do to improve the texture of these and any vegan cakes. The moisture from the cakes spreads through the sponge and softens the crust of the cakes which can otherwise be a little crispy. Trust me - this makes a huge difference.Beat the vegan butter and sugar for longer than you think. This adds such a lightness to the sponge.Add the drizzle syrup when the cakes are still warm, so that it absorbs easily into the sponge.