This vegan lemon drizzle cake is the ultimate tea-time treat! A soft, lemony sponge is topped by the most perfect lemon drizzle – and better still, this cake is insanely easy to make and ready in under an hour. This is guaranteed to be one of your new go-to recipes any time a cake is needed (i.e. most days!).
This vegan lemon drizzle cake has everything a good lemon cake should have: lashings of lemon zest, a soft, moist sponge, and the perfect drizzle of lemony-sugary goodness!
I feel like everyone knows someone whose favourite cake is lemon drizzle – especially here in the UK! For me, it’s my dad. We all know that if he could pick any cake off the shelf, it would always be a lemon drizzle cake (with a ginger cake a close second!).
So, winning his approval for this vegan lemon drizzle cake recipe was a must for me. And, well, let’s just say the whole cake had been eaten within days of me dropping it off!
Making this vegan lemon drizzle cake
This is a one-bowl recipe, perfect for bakers who like maximum flavour with minimum fuss!
To make this cake, you’ll start by beating room temperature together with your lemon zest, then beat the lemon butter with your caster sugar. Next, add the self-raising flour and vanilla extract, and slowly add in your milk while stirring the whole time.
If you’re using plain flour, add a teaspoon of baking powder, too. Pour the batter into a lined loaf tin, and then bake for 30-35 minutes in a preheated oven or until a skewer comes out clean when inserted.
Allow your cake to fully cool in the tin before removing it and placing the lemon drizzle cake on a wire rack (put a baking tray underneath to catch any drips from your lemon drizzle).
Making the lemon drizzle
To make the lemon drizzle, combine lemon juice with caster sugar and stir. Drizzle over your cake (you could pierce holes in the cake with a skewer to allow the drizzle to melt into the sponge, too).
Once the drizzle has hardened, it should form a beautiful white glaze that really finishes the cake off beautifully.
More cake recipes you’ll love:
- Vegan Biscoff Cake
- Vegan Strawberry Cake
- Vegan Lemon, Blueberry & Poppy Seed Loaf Cake
- Vegan Blueberry Cake
This cake can be stored for around 4-5 days at room temperature or in the fridge in an airtight container. You can also freeze this cake for around 2-3 months, allowing it to defrost fully to room temperature by placing it on the counter or in the fridge for a few hours.
- 225 vegan butter
- 225 caster sugar
- 275g self-raising flour
- 220ml soy milk
- Lemon zest (lemon x 2)
- 1 tsp vanilla extract
- Juice of 1 lemon
- 65g caster sugar
- Preheat your oven to 180° C | 350° F and line a loaf tin with parchment paper.
- In a large mixing bowl, beat together the vegan butter and lemon zest.
- Next, add the sugar and vanilla extract and beat them together.
- Tip in the self-raising flour, and then slowly add the milk while still stirring.
- Pour the batter into your loaf tin and bake the cake for 30 - 35 minutes or until a skewer comes out clean when inserted.
- Allow the cake to fully cool in the tin before mixing together your lemon drizzle and pouring it over the cake. Optional, you could poke holes in the cake with a skewer to allow the lemon drizzle to sink into the sponge.
This cake will keep in an air-tight container at room temperature for 3 - 5 days or can be frozen for up to 3 months.