Vegan lemon drizzle cake

For the cake

• 200 g caster sugar (1 cup)
• 200 g vegan butter (3/4 cup + 2 tablespoons)
• 225 g plain flour (1 + 3/4 cups)
• 2 Teaspoons baking powder
• 1 Teaspoon lemon juice
• 250 ml soy milk (1 cup)
• Zest of 1 lemon (save a little to top the cake with)

For the drizzle

• Juice of 1/2 a lemon
• 2 Tablespoons caster sugar

For the icing

• 130 g icing sugar (1 cup)
• 2 Tablespoons water (or lemon juice if you like it extra lemony!)
• Lemon zest, to garnish (optional)