Method (cake)

1. Preheat your oven to 180 degrees c and line a loaf tin with a liner or greaseproof paper.
2. In a bowl large mixing bowl, combine the flour, baking powder, caster sugar and lemon zest.
3. In a separate bowl, combine the oil, water and lemon juice.
4. Pour the wet mixture into the dry and mix until combined, then pour evenly into the lined tin.
5. Pop into the oven and bake for 30 minutes or until golden brown. You will know its done when you put a knife or skewer in and it comes out clean and it is springy to the touch.
6. Place the loaf on a cooling rack and allow to cool fully before frosting.

Method (cream cheese frosting)

1. Add the dairy-free butter and cream cheese into a large bowl and cream together.  I use my stand mixer with the balloon whisk attachment.
2. Add in the icing sugar and vanilla extract then beat together until light and fluffy.
3. Spoon the frosting on top of the lemon loaf and even out with a spoon or spatula.
4. Serve with a sprinkling of lemon zest (optional) Serve fresh and store in a sealed container in the fridge.