This vegan lemon drizzle cake has a tender crumb and a tangy lemon drizzle that seeps into the cake, infusing it with a zesty citrus punch. Topped off with a luscious lemon glaze, this vegan cake is a true showstopper.
Jump to:
This cake is roughly based off of my popular vegan chocolate cake recipe. Once you try it, you'll see how easy it is to make perfect cakes without using eggs or dairy.
What sets a lemon drizzle cake apart is the addition of a sweet, tangy lemon drizzle syrup that's poured over the warm cake after it comes out of the oven. The syrup is made by combining lemon juice with sugar, which creates a sticky, slightly crunchy topping as it soaks into the cake. The drizzle adds moisture and intensifies the lemon flavor. It's really one of the best cakes you'll ever try. And, it's super easy to make.
Related Post: Vegan Lemon Cookies
💚Reasons You'll Love This Recipe
💚It's super easy to make. If you're new to vegan baking, this is a satisfying way to get started.
💚Vegan lemon drizzle cake is just as comfortable at afternoon tea as it is on your Easter table.
💚Want to make a cake for your non-vegan friends that will show them how delicious vegan baking can be? You can't go wrong with vegan lemon cake.
🛒Ingredients
- Flour: All purpose flour is the perfect choice here. Cake flour would also work,but isn't strictly necessary.
- Sugar: I used granulated sugar, which in some areas does contain bone char. Check out what PETA has to say about using granulated sugar.
- Lemons: Well, it is a lemon drizzle cake! The use of fresh lemons is just so much brighter and citrusy than using lemon extract.
- Plant-Based Milk: Any plant based milk will do. I used almond milk, but oat milk and soy milk would also work.
- Vegetable Oil: Adds moisture and helps to keep the cake tender and moist.
- Vanilla Extract: Vanila really enhances the overall flavor of the cake. Use the best quality vanilla extract you can afford.
- Powdered Sugar/ Icing Sugar: We'll be using icing sugar to create a sweet, smooth glaze.
- Salt: Makes all the other flavors pop.
👩🏼🍳How To Make Vegan Lemon Drizzle Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 1 pound loaf tin or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. Make sure all the dry ingredients are well combined.
- In a separate bowl, mix together the lemon juice, almond milk, vegetable oil, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Transfer the batter to the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon drizzle. In a small saucepan, heat the lemon juice and granulated sugar over low heat until the sugar has dissolved. Set aside.
- Once the cake is out of the oven, poke several holes all over the top of the cake using a toothpick or skewer. Pour the lemon drizzle evenly over the cake, allowing it to soak in.
- Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice if needed.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
- Let the glaze set for a few minutes before serving.
🍽️Serving Suggestions
- Coconut Whipped Cream: A dollop of coconut whipped cream would be a lovely complement to vegan lemon drizzle cake.
- Fresh Berries: Serve your vegan lemon drizzle cake with a side of fresh berries like as strawberries, raspberries, or blueberries. The natural sweetness and juiciness of the berries really complements the zesty flavors of this cake.
- Vegan Vanilla Ice Cream: A scoop of vegan vanilla ice cream alongside the lemon drizzle cake would be a classic combination.
- Mint Leaves: Garnish your serving plates or individual slices of cake with fresh mint leaves. The aromatic notes of mint pair beautifully with tangy lemon, creating a visually appealing presentation.
- Lemon Zest and Powdered Sugar Dusting: Sprinkle some extra lemon zest and a dusting of powdered sugar over the cake just before serving. You could also sprinkle your cake with blue poppy seeds.
- Vegan Royal Icing: For a different presentation, you could glaze this cake with my vegan royal icing recipe. Add a touch of lemon extract.
❄️Storage
Room Temperature Storage:
If you plan to eat the cake within 1-2 days, you can store it at room temperature. Make sure the cake is completely cooled before storing. Place it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out.
Refrigerator Storage:
Ensure that your cake is fully cooled before refrigerating. Place it in an airtight container to prevent absorption of odors from other foods in the fridge. The cake should stay fresh in the refrigerator for up to 4-5 days.
Freezer Storage:
If you want to store the cake for a longer period, you can freeze it. To do this, wrap the cooled cake tightly in plastic wrap or aluminum foil, ensuring it is well sealed to prevent freezer burn. Place it in a freezer-safe container or freezer bag for additional protection. The cake can be stored in the freezer for up to 2-3 months.
When you're ready to eat the cake, allow it to thaw in the refrigerator overnight or at room temperature for a few hours. The texture may be slightly different after freezing, but it should still taste delicious.
👨🍳Frequently Asked Questions
A lemon drizzle cake is a moist, flavorful cake infused with the vibrant taste of lemons. It features a simple sponge cake with the addition of lemon zest for citrusy aroma. The cake is then soaked with a sweet and tangy lemon syrup, creating a balance of sweetness and tartness.
Vegan cake differs from regular cake in a few key ways. Firstly, it omits animal-based ingredients such as eggs, butter, and milk, replacing them with plant-based alternatives. Secondly, vegan cakes often use ingredients like applesauce, mashed bananas, or flaxseed as binders and moisture providers.
you might also like....
Vegan Lemon Polenta Cake
This vegan lemon polenta cake is super moist and tangy with the subtly crunchy bite of polenta.
You Might Also Enjoy These Vegan Dessert Recipes:
Dairy Free Oatmeal Raisin Cookies
How To Make Vegan Brownies From A Mix
Almond Flour Peanut Butter Cookies
📖 Recipe
Vegan Lemon Drizzle Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 lemons
- ½ cup lemon juice
- ½ cup unsweetened almond milk or any non-dairy milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For The Lemon Drizzle
- ¼ cup lemon juice
- ¼ cup granulated sugar
For The Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 1 pound loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. Make sure all the dry ingredients are well combined.
- In a separate bowl, mix together the lemon juice, almond milk, vegetable oil, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Transfer the batter to the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon drizzle. In a small saucepan, heat the lemon juice and granulated sugar over low heat until the sugar has dissolved. Set aside.
- Once the cake is out of the oven, poke several holes all over the top of the cake using a toothpick or skewer. Pour the lemon drizzle evenly over the cake, allowing it to soak in.
- Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice if needed.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
- Let the glaze set for a few minutes before serving.
Comments
No Comments