Step 1

Grease and line a 22x12cm loaf tin with baking parchment. Preheat the oven to 165°C (325°F) fan/convection.

Step 2

In a measuring jug or the cup of a blender, blend together the caster sugar, vegetable oil, soy milk, vanilla extract, and white wine vinegar until smooth and slightly thickened.

Step 3

In a large bowl, sift together the plain white flour, cake flour, baking powder, and fine sea salt.

Step 4

Fold the wet ingredients into the dry ingredients until combined. Be careful not to overmix.

Step 5

In a small bowl, place the caster sugar and the lemon zest. Rub together with your finger tips until fragrant.

Step 6

In a measuring jug or the cup of a blender, blend together the lemon fragrant caster sugar, vegetable oil, soy milk, vanilla extract, lemon extract and lemon juice until smooth and slightly thickened.

Step 7

In a large bowl, sift together the plain white flour, cake flour, baking powder, and fine sea salt.

Step 8

Fold the wet ingredients into the dry ingredients until combined. Be careful not to overmix.

Step 9

Pour the batter into the prepared loaf tin and smooth the top with a spatula. Cover the tin with a small baking sheet or a makeshift top from aluminum foil to prevent excessive browning.

Step 10

Bake in the preheated oven for 30 minutes. After 30 minutes, remove the cover and bake for an additional 30 minutes, or until a skewer inserted into the centre comes out clean.

Step 11

Remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Transfer the cake to a wire rack to cool completely to room temperature.

Step 12

Once cooled, wrap the cake tightly in plastic wrap and leave overnight or for at least 4 hours before unwrapping and slicing.