Step 1

Put the sugar and lemon juice in a small pot, simmer on low heat until the sugar dissolves completely. Set aside - use cold syrup on hot cake or vice versa.

Step 2

Heat up the oven to 180° C (or 160° C fan forced) / 355° F (320° F fan forced). Line a 1 kg / 2 lb cake tin with a wide strip of baking paper to be able to remove your cake easily.

Step 3

Combine plant milk and lemon juice together, let it stand for 10 minutes.

Step 4

In a large bowl, whisk oil and sugar together with a wire whisk, then add curdled plant milk. Add lemon zest and turmeric if using.

Step 5

Place a sieve over the bowl with the wet ingredients and sift through all the dry ingredients in 2-3 batches.

Step 6

Stir flour into the wet ingredients by making small circles in the middle of the bowl, gradually incorporating more and more flour.

Step 7

Transfer the batter to the prepared baking tin.

Step 8

Bake until the top is nicely browned and a toothpick inserted in the middle of the cake comes out clean, about 45 minutes but each oven is a bit different so do check.

Step 9

Once baked and cooled just a little, pierce the top with a toothpick in several places to allow the syrup to infuse the cake better. Brush the surface of the warm cake (that's important as otherwise the syrup will stay on the surface) with cool syrup several times allowing the syrup to soak into the cake between each application.

Step 10

Once completely cool, drizzle with icing starting from the middle so that it drips down to the sides creating pretty drizzle marks.

Step 11

Whisk the icing sugar and lemon juice in a medium size bowl until fully combined. Add the lemon juice gradually to avoid lumps in your icing.