Lemon Drizzle Cake

Vegan Lemon Drizzle Cake | Don’t Milk It

A simple, moist, and soft lemon cake with a crunchy tangy drizzle topping.

Vegan Lemon Drizzle Cake | Don’t Milk It


Lemon Drizzle Cake

Makes: 8 servings
Prep time: 10 mins
Cooking time: 40 mins
Storage: You can store it in a airtight container for a few days, I think this cake tastes even better the day after as it gets really soft from the drizzle .
Freeze: This cake freezes well, just slice it before you put in the freezer then you can take out as much as you like to thaw.

  • Cake:
  • 275g Self-Raising Flour
  • 200g Sugar
  • 1 tsp Baking Powder
  • Zest and Juice of 1 Lemon
  • 100ml Sunflower oil (or other neutral oil)
  • 170ml Water
  • Drizzle:
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Golden Granulated Sugar

Preheat oven to 200C fan/220C/425F/Gas Mark 7

Prepare a loaf tin by lining it with grease proof.

Pour flour, sugar, baking powder, and zest into a bowl.

Stir, and then add wet ingredients (oil, water, and lemon juice).

Fold ingredients together until combined.

Pour mixture into prepared tin.

Bake for 35-40 mins or until a tooth pick inserted in the middle comes out clean.

Just before you take the cake out of the oven, mix together the drizzle ingredients in a small bowl.

Straight after you take the cake out of the oven make holes throughout the top of the cake with a toothpick (you need to do this while it is still warm so the drizzle soaks in).

Spoon over the drizzle and set aside to cool completely before serving.

Vegan Lemon Drizzle Cake | Don’t Milk It

Vegan Lemon Drizzle Cake | Don’t Milk It

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