Grease and line with baking parchment 2 x 1lb loaf tins or 1 x 2lb loaf tin. Preheat the oven to 180 degrees fan.

Place the sugar, flour, baking powder and orange zest into a large mixing bowl and mix well.

Gently mix in the orange and lemon juice, veg oil and enough plant milk to make a smooth, loose batter. Add the rosewater, and check the taste as you go to make sure it’s not too over-powering for your liking.

Pour the batter into the prepared tins or tin and bake in the centre of the oven for 45 minutes or until a skewer comes out clean. Leave to cool in the tin for around 1 hour before turning out onto a wire rack to cool completely.

To make the icing, sift the sugar into a bowl and stir in the lemon juice to make a thick icing. Add the rosewater drop by drop and spread evenly onto the cake(s)