Vegan lemon drizzle cake
A deliciously moist eggless lemon drizzle cake that tastes just like the classic!
Ingredients
For the cake
- 200 g Caster sugar (1 cup)
- 200 g Vegan butter (3/4 cup + 2 tablespoons)
- 225 g Plain 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
- 130 g Icing sugar (1 cup)
- 2 Tablespoons Water (or lemon juice if you like it extra lemony!)
- Lemon zest, to garnish (optional)
Instructions
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Preheat oven to 180°C/350°F (160°C/325°F if using fan or convection oven). Line an 8x10-inch tin with baking paper.
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Cream together the sugar and butter. Fold in the flour, baking powder, lemon juice and milk.
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Add the lemon zest and fold it in gently.
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Spoon the cake mix into the tin and bake for around 40 minutes until golden brown. A toothpick through the centre will come out clean when it's done.
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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.
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When the cake is completely cool, carefully remove it from the tin.
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Prepare your icing by mixing the icing sugar and water together. Spoon it over the cooled cake and top with some lemon zest.
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Leave the icing to harden for around 30 minutes or so, then cut into squares and enjoy!
Recipe Video
Recipe Notes
- Soy milk works best but other plant-based milks will work too.
- The cake can be stored in an airtight container for up to 5 days.
- You can make this cake in a 1lb loaf tin- just bake for an extra 5-10 minutes.