This vegan lemon drizzle cake is the ultimate refreshing treat. It’s light, fluffy, and perfectly moist, with a bright lemony flavor that’s sure to lift your spirits. The cake is soaked in a tangy lemon syrup right after baking, giving it a wonderfully moist texture, and topped with a lemon glaze for an extra burst of citrus. Made without eggs or dairy, this cake doesn’t compromise on flavor or texture and is a perfect vegan twist on a classic lemon drizzle cake.
Why You’ll Love This Recipe:
You’ll love this cake for its vibrant lemon flavor, soft and fluffy texture, and easy-to-make vegan ingredients. The combination of lemon juice, zest, and a drizzle of lemon syrup makes this cake extra moist and zesty, while the ground almonds add a delicate crumb. Whether you’re vegan or not, this lemon drizzle cake is the perfect sweet and tangy treat that’s ideal for any occasion.
Perfect Occasion:
This lemon drizzle cake is perfect for afternoon tea, summer gatherings, or whenever you’re craving a light, citrusy dessert. Its refreshing flavor and beautiful glaze make it a wonderful centerpiece for any celebration, from birthdays to casual get-togethers. Plus, since it’s vegan, it’s a great option to serve to guests with dietary preferences or restrictions.
Decoration Tips:
For a simple and elegant finish, top the cake with the optional lemon glaze, allowing it to drizzle down the sides for a glossy, citrusy effect. You can also decorate the cake with a few thin lemon slices, lemon zest, or edible flowers for an extra touch of color and freshness.
Ingredients:
For the Cake:
- 250g plain flour
- 16g cornflour
- 45g ground almonds
- ½ tsp baking soda
- 1 ¾ tsp baking powder
- 180g caster sugar (or cane sugar)
- 110ml plant-based milk (such as almond, oat, or soy)
- 90ml lemon juice
- Zest of 3 lemons
- 72g vegan yogurt
- 1 tsp vanilla extract
- 110g vegan butter, melted and slightly cooled
For the Lemon Syrup:
- 50ml lemon juice
- 50g granulated sugar
For the Lemon Glaze (optional):
- 130g icing sugar
- Juice of ½ lemon
Instructions:
- Preheat the Oven:
Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper. - Prepare the Dry Ingredients:
In a large mixing bowl, sift together the flour, cornflour, baking powder, and baking soda. Stir in the ground almonds and caster sugar. - Make the Buttermilk Mixture:
In a small bowl, combine the plant-based milk and lemon juice and let it sit for a few minutes to curdle, creating a vegan buttermilk. - Mix the Wet Ingredients:
Add the vegan buttermilk mixture, vanilla extract, vegan yogurt, lemon zest, and melted butter (slightly cooled) to the dry ingredients. Whisk until everything is just combined, being careful not to overmix. - Bake the Cake:
Pour the batter into the prepared loaf tin and smooth the top. Bake for around 52-53 minutes, or until a toothpick inserted into the center comes out clean. - Make the Lemon Syrup:
While the cake is baking, prepare the lemon syrup by mixing the lemon juice and granulated sugar together until the sugar is dissolved. - Add the Syrup:
Once the cake is baked, remove it from the oven and immediately poke small holes all over the surface using a toothpick. Pour the lemon syrup over the cake, allowing it to soak in. - Cool and Add the Glaze:
Let the cake cool almost completely before pouring over the optional lemon glaze, which is made by whisking together the icing sugar and lemon juice. - Serve:
Slice and enjoy your refreshing vegan lemon drizzle cake!
Tips:
- Allow the cake to cool slightly before adding the glaze to ensure it sets perfectly.
- For extra lemon flavor, add a bit of lemon zest to the glaze.
- This cake can be stored in an airtight container for up to 3 days.
Enjoy your light and tangy vegan lemon drizzle cake!
