Vegan Lemon Drizzle Loaf Cake
Lemon Drizzle Cake is a beloved British teatime favourite: a soft, moist loaf packed with bright fresh lemon flavour, topped with a thin, crisp sugar glaze that soaks gently into the sponge. This fully vegan version contains no eggs, butter, or dairy — yet keeps the perfect tender crumb, fresh citrus aroma, and that iconic sweet‑tangy finish everyone loves.
Shared by clever
Time
60 min
Serves
10
Difficulty
easy
đź›’ Ingredients
- #Sponge
- 225g self‑raising flour
- 1 tsp baking powder
- 170g caster sugar
- Zest of 2 large unwaxed lemons
- 120ml neutral vegetable oil (sunflower or canola)
- 180ml unsweetened oat or soy milk
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- Pinch of fine salt
- #Lemon Drizzle Glaze
- 80g caster sugar
- 3–4 tbsp fresh lemon juice
- Optional decoration: edible flowers or extra lemon zest
👩‍🍳 Instructions
- 1
Prep: Preheat your oven to 180°C. Grease and line a 900g / 2lb loaf tin with baking paper.
- 2
Mix dry ingredients: Sift flour, baking powder, salt, and sugar into a large bowl. Stir in the lemon zest until evenly distributed.
- 3
Mix wet ingredients: Whisk oil, plant milk, lemon juice, vinegar, and vanilla in a jug. Let sit for 1 minute — the mixture will look slightly curdled, which helps the cake rise.
- 4
Combine: Pour the wet mix into the dry ingredients and stir gently just until no flour streaks remain — do not over‑mix, or the cake will be dense.
- 5
Bake: Pour batter into the tin and smooth the top. Bake for 40–45 minutes until golden and a skewer inserted into the centre comes out clean.
- 6
Make the drizzle: While the cake bakes, stir caster sugar and lemon juice together until you have a thin, runny syrup.
- 7
Finish: As soon as the cake comes out of the oven, pierce it all over with a skewer. Pour the drizzle evenly over the hot cake so it soaks in and sets into a crisp coating.
- 8
Cool: Leave to cool completely in the tin before lifting out, slicing, and serving.