Description
This Vegan Lemon Drizzle Cake is a moist and zesty loaf cake bursting with fresh lemon flavor. Made without any dairy or eggs, this simple recipe combines all-purpose flour, lemon zest, and lemon juice with dairy-free milk and neutral oil to create a tender crumb. The lemon syrup soaked into the warm cake adds a delightful citrus glaze, topped with a smooth lemon icing that can be adjusted for thickness. Perfect for a light dessert or afternoon treat, this cake is easy to make and beautifully complemented by fresh berries and extra lemon zest for garnish.
Ingredients
Dry Ingredients
- 2 1/2 cups (315g) all-purpose plain flour
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- 2 teaspoons lemon zest
- Pinch of salt (optional)
Wet Ingredients
- 1 cup (250g) dairy-free milk (room temperature)
- 1/2 cup (125g) neutral flavored oil
- 1/4 cup (60g) lemon juice (from approx 1-2 lemons)
- 1 teaspoon vanilla extract (optional)
Lemon Syrup
- 1/3 cup (65g) granulated sugar (or caster sugar)
- 2 tablespoons (30g) lemon juice
Lemon Icing
- 1 1/2 cups (150g) powdered sugar / icing sugar
- 2-3 tablespoons lemon juice
- 1 tablespoon melted vegan butter, margarine or coconut oil (optional, for a firmer icing)
To Decorate (Optional)
- Fresh berries
- Extra lemon zest
Instructions
- Preheat the oven: Preheat your oven to 180°C (355°F). Grease or line an 8 inch (20 cm) loaf pan with parchment paper to prevent sticking.
- Prepare the batter: In a large mixing bowl, combine all the dry ingredients — flour, sugar, baking powder, lemon zest, and salt. Mix until evenly blended. Add all the wet ingredients — dairy-free milk, oil, lemon juice, and vanilla extract — to the dry mix and stir until just combined. Avoid overmixing; a few lumps are fine as long as there are no dry flour pockets.
- Pour batter into pan: Transfer the lemon cake batter into the prepared loaf pan, smoothing the top gently.
- Bake the cake: Bake the cake in the preheated oven for 55 minutes to 1 hour or until a toothpick inserted into the center comes out clean. Keep the cake in the pan after baking.
- Make the lemon syrup: While the cake bakes, combine the sugar and lemon juice in a small saucepan over medium heat. Stir continuously until the sugar dissolves completely, about 1-2 minutes, then remove from heat and set aside.
- Soak the cake: When the cake is still warm, use a long skewer or toothpick to poke holes generously all over the surface. Pour the lemon syrup evenly over the warm cake, allowing it to absorb the syrup as it cools.
- Make the lemon icing: In a medium bowl, whisk together the powdered sugar, lemon juice, and optional melted vegan butter, margarine, or coconut oil until smooth. Adjust consistency by adding more lemon juice for a thinner icing or more powdered sugar for a thicker one.
- Glaze the cake: Once the cake has cooled in the loaf pan, remove it carefully and drizzle the lemon icing over the top.
- Serve and garnish: Just before serving, optionally decorate the cake with fresh berries and sprinkle with extra lemon zest. Slice with a sharp knife and enjoy.
- Storage instructions: Store any leftover cake in an airtight container at room temperature for up to one day or refrigerate for up to three days. The cake without icing can be frozen for up to one month.
Notes
- Note 1: Using all-purpose plain flour works best for a tender texture; you can substitute with a gluten-free blend if desired.
- Note 2: Caster sugar can be used instead of granulated sugar for a finer texture in the lemon syrup.
- For a firmer icing, melt vegan butter, margarine, or coconut oil and add it to the icing mixture.
- Do not overmix the batter to ensure the cake remains light and fluffy; some lumps are okay.
- Customize with fresh berries and extra lemon zest for enhanced flavor and presentation.
- The cake can be enjoyed without icing for a lighter treat or if storing for longer periods.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
