Lemon Drizzle Cake

For the Cake

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Preheat the oven to 340F
In a large bowl, whisk together the sugar, canola oil, lemon juice and lemon zest until creamy.
In a separate bowl, whisk the Crackd® The No-Egg-Egg® and plant-based milk together until frothy.
Pour the Crackd mixture into the sugar mixture and whisk until smooth.
Sift in the self-rising flour and baking powder. Mix on low speed, or stir gently, until smooth and fully combined.
Line a 2-pound loaf pan with parchment paper or a loaf pan liner. Pour in the batter.
Bake in the center of the oven for 35 to 45 minutes, or until a skewer inserted in the center comes out clean.
While the cake is still in the pan, stir together 2 tablespoons superfine sugar and 1 tablespoon lemon juice. Poke holes over the top of the cake and spoon the lemon syrup over it.
Let the cake cool completely, then remove it from the pan.
To make the glaze, mix the powdered sugar with half of the remaining lemon juice. Add more juice as needed until you have a thick drizzle. Spoon over the cake.
Slice and serve.