slice of vegan lemon cake

Vegan lemon drizzle cake

A deliciously moist lemon drizzle loaf cake that's vegan-friendly and tastes just like the classic.

Course Dessert
Cuisine British
Keyword lemon drizzle cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Calories 215 kcal


For the cake

  • 200 g Caster sugar (1 cup)
  • 200 g Vegan butter (3/4 cup + 2 tablespoons)
  • 225 g All purpose flour (1 + 3/4 cups)
  • 2 Teaspoons Baking powder
  • 1 Teaspoon Lemon juice
  • 250 ml Soy milk*** (1 cup)
  • Zest of 1 lemon (save a little to top the cake with)

For the drizzle

  • Juice of 1/2 a lemon
  • 2 Tablespoons Caster sugar

For the icing (optional)

  • 130 g Powdered sugar (1 cup)
  • 2 Tablespoons Water
  • Lemon zest, to garnish (optional)


  1. Preheat oven to 180°C / 350°F / Gas 4 and line or grease a 23cm pan.

  2. Cream together sugar and butter. Fold in the flour, baking powder, lemon juice, and milk. 

  3. Add the lemon zest and fold in gently. 

  4. Spoon the mixture into the pan and bake for around 40 minutes until golden brown. A skewer/knife will come out clean.

  5. While the cake is baking, make the drizzle by mixing together the lemon juice and sugar. Pour this over the cake as soon as it comes out of the oven, while it's still hot.

  6. When the cake is completely cool, remove it from the loaf tin. Prepare your icing by mixing the powdered sugar and water together.

  7. Spoon the icing over the cooled cake and top with additional lemon zest.

  8. Leave the icing to harden for around 30 minutes or so, then cut into squares and enjoy!

Recipe Video

Recipe Notes

***Sub any other plant-based milk.

*Can be stored in an airtight container for up to 5 days.

Nutrition Facts
Vegan lemon drizzle cake
Amount Per Serving
Calories 215 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 160mg7%
Carbohydrates 35g12%
Fiber 18g75%
Sugar 24g27%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.