• 250 ml soy milk (1 cup)
• 2 Teaspoons lemon juice
• 200 g caster sugar (1 cup)
• 200 g vegan margarine (¾ cup + 2 tablespoons)
• 300 g Gluten-free self-raising flour blend (~2+¼ cups)
• ½ Teaspoon xanthan gum (omit if your flour blend already has this)
• ½ Teaspoon bicarbonate of soda
• Zest of lemon

For the lemon sugar drizzle:

• 3 Tablespoons fresh lemon juice
• 2 Tablespoons caster sugar

For the icing:

• 130 g icing sugar (1 cup)
• 2 Tablespoons lemon juice (or water, depending on how lemony you want the cake to be)
• Extra Lemon zest for decoration (optional)