I don’t know about you, but there’s something magical about biting into a slice of Cake bursting with fresh lemons’ bright, zesty flavor. It’s like sunshine on a plate! Now, imagine that Cake is completely vegan—free from eggs, dairy, or anything animal-based—and still manages to be as fluffy, moist, and delicious as any traditional lemon drizzle cake. Sounds too good to be true.
Well, let me tell you, this Vegan Lemon Drizzle Cake has changed my entire baking game. It’s one of those recipes that I find myself returning to repeatedly. Whether you’re new to vegan baking or a seasoned pro, this Cake is easy to make and always comes out perfectly. Plus, it’s the kind of Cake that makes people happy—whether serving it at a cozy family brunch, sharing it with friends, or enjoying a slice with a cup of tea.
Ready to try it? Let’s get baking and fill your kitchen with that irresistible lemony goodness.
Ingredients for the Best Vegan Lemon Drizzle Cake
The ingredients can be simple for vegan baking, but they make all the difference. You already have most of these in your pantry; trust me, they work wonders in this recipe.
Core Ingredients
- Lemons: You’ll need both the juice and zest of fresh lemons. This is where that bright, tangy flavor comes from—don’t skip the zest!
- All-Purpose Flour: For the soft, airy texture of the Cake, you’ll want to use regular flour here—nothing fancy.
- Dairy-Free Milk: I love using almond Milk, but soy or oat milk works just as well. They keep everything moist and add richness without the dairy.
- Vegan Butter: A little vegan butter goes a long way in giving the Cake that buttery taste we all love.
- Caster Sugar: This fine sugar helps the Cake rise nicely and keeps the texture light.
- Baking Powder & Baking Soda: These are the secret to a light, fluffy Cake.
- Icing Sugar: For the glaze that takes this Cake from great to the next level.
Optional Add-Ins
- Vanilla Extract: A teaspoon adds a warm, comforting note to the Cake.
- A Pinch of Salt: Take advantage of this; it combines all the flavors.
- Poppy Seeds: For a fun texture and a little extra flair.
Pro Tip: Always, always use fresh lemons—not bottled juice. The fresh juice and zest make all the difference in flavor!
Step-by-Step Guide to Baking Your Vegan Lemon Drizzle Cake
Okay, now for the fun part: let’s get baking! This recipe is super easy and doesn’t require any special equipment. You only need two bowls, a whisk, and a loaf pan—simple and easy! Here’s how I make it:
Preheat and Prep
Start by preheating your oven to 350°F (175°C) — let’s get it nice and warm! Then, line a loaf tin with parchment paper or lightly grease it with vegan butter. This will ensure the Cake comes out nice and easy once baked.
Mix the Dry Ingredients
In a large bowl, whisk together:
- 2 cups of all-purpose flour
- 1½ teaspoons of baking powder
- ½ teaspoon of baking soda
- A pinch of salt (trust me, this makes the flavors pop)
This step is key. It helps ensure that the leavening agents are evenly distributed so that your Cake rises perfectly.
Combine the Wet Ingredients
In another bowl, mix:
- 1 cup of dairy-free Milk (almond, soy, or oat—whichever you prefer)
- ⅔ cup of caster sugar
- ¼ cup of melted vegan butter
- ¼ cup of fresh lemon juice (about 2 lemons)
- 1 tablespoon of lemon zest
- 1 teaspoon of vanilla extract (optional, but worth it)
I usually zest my lemons before juicing them—it’s easier that way! And don’t forget to taste the batter—you’ll be amazed at how good it already smells.
Bring it All Together
Next, carefully mix the wet ingredients into the dry ones. Be gentle to keep everything light and fluffy! I always use a spatula for this part to keep the batter manageable. The key is to combine everything until just incorporated—you don’t want to overwork the batter, or it might make the Cake dense.
Bake the Cake
Pour the batter into your prepared loaf tin, smoothing the top with a spatula. Bake for 45–50 minutes until a skewer or toothpick inserted into the middle of the Cake comes out clean.
I like to check the Cake at 45 minutes—every oven is a little different, and I don’t want to risk overbaking it.
Once done, let the Cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Making the Perfect Vegan Lemon Drizzle Glaze
Ah, the glaze. This is where the magic happens! It’s sweet and tangy, and it’s to take this Cake from great to next-level amazing.
Ingredients for the Glaze
- 1 cup of icing sugar
- 2-3 tablespoons of fresh lemon juice
How to Make the Glaze
- In a small bowl, mix together the powdered sugar and lemon juice until the glaze is smooth and pourable.
- You can adjust the texture by adding extra lemon juice if it’s too thick or more powdered sugar if it’s too runny.
- While the Cake is still warm, use a toothpick or skewer to poke a few holes in the top.
- Drizzle the glaze over the Cake, letting it soak into the holes and drizzle down the sides.
Trust me, this glaze makes the Cake so much better—don’t skip it!
Tips for Baking a Fluffy and Moist Vegan Lemon Drizzle Cake
As someone who’s baked this Cake more times than I can count, here are a few tips to make sure your Cake turns out just right:
- Room-Temperature Ingredients: Ensure your butter and Milk are at room temperature before using them. This helps everything come together more smoothly.
- Fresh Lemons: Seriously, fresh lemons make all the difference. Refrain from settling for bottled lemon juice.
- Don’t Overmix: Gently fold the batter, keeping the Cake nice and light.
- Check the Cake Early: Start at 45 minutes to avoid overbaking it. Every oven is different!
- Cool Before Glazing: Let the Cake cool for a few minutes before glazing. It allows the glaze to absorb fully.
Ideas for Your Vegan Lemon Drizzle Cake
I love how adaptable this recipe is! Here are some fun variations I’ve experimented with over the years:
Flavor Variations
- Berry Twist: Add fresh blueberries or raspberries to the batter for a fruity flavor.
- Nutty Crunch: Chop up some almonds or pistachios and fold them into the batter for added texture.
- Coconut Lemon: Swap the vegan butter for coconut oil and mix in some shredded coconut for a delicious, tropical flavor.
Serving Suggestions
- Tea Time Perfection: Treat yourself to a slice of this Cake paired with a cozy cup of tea!
- Dessert Upgrade: Top with a dollop of vegan whipped cream or a scoop of dairy-free ice cream for a fun dessert.
- Brunch Perfect: This Cake is perfect for brunch or a light afternoon snack with friends.
FAQ Section
How long does homemade vegan Cake last?
This Cake stays fresh for 3-4 days if stored in an airtight container at room temperature. You can also keep it in the fridge for 5-6 days.
How long can you store lemon drizzle cake?
You can keep this Cake fresh in the fridge for up to 5 days. If you want to store it longer, pop it in the freezer for up to 3 months. Just wrap it properly to keep it from getting freezer burn.
Why does my vegan Cake fall apart?
If your Cake falls apart, it might be because the batter was overmixed or because more binding agent is needed. Try adding more vegan butter or using a flax egg to help keep it together.
Why has my lemon drizzle cake cracked?
Cracks can happen if the oven is too hot or the batter is too thick. Make sure to bake at the right temperature and measure your ingredients carefully.
Conclusion: vegan lemon drizzle cake
And there you have it! You’ve just made a delicious, vegan lemon drizzle cake that’s as moist and fluffy as any traditional one, with the bonus of being plant-based. Give this recipe a go – it’s one of my top favorites, and I’m sure you’ll love it as much as I do! The best part? It’s so easy to make, and everyone who tries it is always amazed that it’s vegan!
Read more : How to Make a Vegan Olive Oil Cake – Simple and Delicious
Vegan Lemon Drizzle Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- A pinch of salt
- 1 cup dairy-free milk almond, soy, or oat
- ⅔ cup caster sugar
- ¼ cup melted vegan butter
- ¼ cup freshly squeezed lemon juice about 2 lemons
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract optional
For the Glaze:
- 1 cup icing sugar
- 2-3 tablespoons freshly squeezed lemon juice
Instructions
- Set the oven to 350°F (175°C) and prepare a loaf tin by greasing it or lining it with parchment paper.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt by whisking them together.
- In a separate bowl, whisk together the non-dairy milk, sugar, melted vegan butter, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Gradually fold the wet ingredients into the dry mixture, stirring gently until combined.
- Transfer the batter to the prepared loaf tin and bake for 45–50 minutes, checking for doneness with a toothpick—it should come out clean.
- Stir together the powdered sugar and lemon juice in a bowl until the mixture becomes smooth and shiny.
- While the cake is still warm, poke small holes on the top and drizzle the glaze over it to let it soak in.
- Allow the cake to cool fully before cutting it into slices and serving.
Notes
- For added texture and flavor, stir in some poppy seeds or an extra splash of vanilla extract.
- Place the cake in an airtight container and store it at room temperature for up to 4 days.
- This cake freezes well and can be kept in the freezer for up to 3 months.