Simon Rimmer served up a delicious vegan lemon drizzle cake on Sunday Brunch.

The ingredients are: 300ml almond milk, 150g solid vegan spread – melted, Juice and zest 1 lemon, 275g self raising flour, 225g sugar, Tsp bicarbonate of soda and Tsp baking powder.

For the Cream filling : 150g vegan spread, 400g icing sugar, sifted and Juice and zest 1 lemon.

For the icing : 90g sugar and Juice of 1 and a half lemons.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.