Vegan lemon drizzle cake
User Reviews
4.9
Vegan lemon drizzle cake
Description
This Vegan lemon drizzle cake recipe utilizes vegan butter and soy milk to create a moist and tender crumb balanced by the fresh tang of lemon juice and zest. Baking powder provides lift, while caster sugar sweetens the batter. The baked cake receives a lemon juice and sugar drizzle while still warm, enhancing its citrus flavor and adding moisture.
Once cooled, the cake is glazed with a simple icing made from icing sugar and water or additional lemon juice for more tang. The topping adds a smooth, sweet finish and can be garnished with extra lemon zest.
The cake can be baked in an 8x10-inch tin or a 1lb loaf tin with adjusted baking times. It keeps well in an airtight container up to 5 days, making it convenient for advance preparation.
Soy milk is recommended but other plant-based milks can be substituted. The balance of tangy lemon, sweetness, and vegan ingredients creates a flavorful dessert suitable for those avoiding animal products.
Ingredients
For the cake
- 200 g caster sugar (1 cup)
- 200 g vegan butter (3/4 cup + 2 tablespoons)
- 225 g plain flour (1 + 3/4 cups)
- 2 Teaspoons baking powder
- 1 Teaspoon lemon juice
- 250 ml soy milk (1 cup)
- lemon save a little to top the cake with, zest of 1
For the drizzle
- lemon juice of 1/2 lemon
- 2 Tablespoons caster sugar
For the icing
- 130 g icing sugar (1 cup)
- 2 Tablespoons water (or lemon juice if you like it extra lemony!)
- lemon optional, zest, to garnish
Notes
- Soy milk works best, but other plant-based milks may be used as substitutes.
- Store the cake in an airtight container; it remains fresh for up to 5 days.
- If baking in a 1lb loaf tin, increase baking time by 5-10 minutes to ensure doneness.
User Reviews
Overall Rating
4.9
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