Vegan Mini Lemon Loaf Cakes

• 250 ml soy milk 1 cup, unsweetened
• ½ Tablespoon lemon juice
• 280 g self-raising flour (2 cups + 1 tablespoon)
• 160 g caster sugar (¾ cup)
• 150 g vegan margarine ½ cup + 2 tablespoons, melted after measuring
• Zest of lemon 1 large

For the lemon drizzle icing:

• 130 g icing sugar (1 cup)
• 2 Tablespoons lemon juice

To top:

• 2-3 Tablespoons lemon zest