Lemon drizzle is something special. At home, we used to make a lemon yogurt drizzle cake, with candied lemon peel studding the drizzle that had encrusted the loaf. Divine. 

My version, too, uses creamy dreamy coconut milk (full fat, please!) to lend so much moisture to this loaf. It's fragrant with floral rosemary and olive oil. It works. It does. 

The end result is pillowy-soft, cloud-like. It is light and it is airy. It floats around your mouth, aromatic rosemary notes doing little somersaults across your tongue. 

So, yes, make this cake. Now. And eat it sat in front of your tellie binge watching Modern Family because you have finished your dissertation it has taken you 10 months to write (okay maybe that's just me, but celebrate with this cake anyway!)

Olive Oil Lemon Drizzle 

2 cups cake flour

1 tsp baking powder

1 tsp baking soda

½ cup sugar

1 tbsp fresh rosemary, very finely chopped (optional but it makes it really lovely)

½ cup olive oil

1 ½ tbsp plant milk or water

1 cup coconut milk

¼ cup lemon juice

2 tbsp vegan butter, melted

Pinch of salt

.

1/2 cup icing sugar

1 tbsp lemon juice

Method

Preheat the oven to 160°C and grease and line a bread tin.

Sift together all dry ingredients and rosemary in a bowl a mix well. In another bowl, combine milk, olive oil, coconut milk, lemon juice and melted vegan butter. Pour wet into dry and fold until mixture starts to come together. Do not overmix! Pour the batter in the bread tin and bake 45 min (last 10 minutes covered with foil) or until a skewer comes out clean. Let cool before removing from the tin. Sift icing sugar and lemon juice and stir to a smooth paste, spread over the cake and let it firm before slicing the cake.