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Vegan lemon drizzle cake on a cooling board with two pieces cut.

Vegan Lemon Drizzle Cake

Keri Bevan
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.
5 from 3 votes
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Course Dessert
Cuisine American, British
Servings 10 servings
Calories 338 kcal

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.

Notes

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.

Nutrition

Calories: 338kcalCarbohydrates: 58gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 231mgPotassium: 50mgFiber: 1gSugar: 37gVitamin A: 1IUVitamin C: 8mgCalcium: 44mgIron: 1mg
Keyword vegan lemon cake, vegan lemon drizzle cake
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