A fluffy vegan sponge loaf cake with zesty and zingy lemon drizzle and icing. Easy to bake and a wonderful cake for afternoon tea!
This loaf cake is really simple and a great first recipe for those new to vegan, eggless or dairy-free baking.
The result is a moist flavourful sponge that is easy to slice and serve.
No fuss! Even the drizzle and icing part are meant to be a bit messy, so you can't go too wrong.
For something different, you can add 2 tsp dried lavender to the mix or a drop of lavender syrup in the icing mix, and top with a few fresh stems.
Or swap half the lemon for orange, for a citrus flavoured cake.
Recipe featured in my cookbook 'Great British Vegan' - Get your copy now for more vegan British classics!
📖 Recipe
Vegan Lemon Drizzle Cake
An easy fluffy vegan loaf cake with lemon and a sweet zesty icing drizzle. Perfect for an afternoon tea treat.
Ingredients
- 100 ml / 3 1⁄2 fl oz (scant 1⁄2 cup) vegetable oil
- 200 g /7 oz (1 cup) caster sugar
- 1 small lemon, juiced and zested
- 200 ml / 7 fl oz (scant 1 cup) unsweetened dairy-free milk
- 275 g / 9 3⁄4 oz (2 cups) self- raising (self-rising) flour
- 1 tsp baking powder
For the lemon syrup
- 50 g / 1 3⁄4o z (1⁄4 cup) caster sugar
- Juice of 1 small lemon
For the icing
- Juice of 1 small lemon
- 100 g / 3 1⁄2 oz) icing (confectioner’s) sugar
- Zest of 1 small lemon
Instructions
1. Preheat the oven to 160C fan / 180C / 350F / gas 4 and line a 900 g / 2 lb loaf pan with greaseproof paper.
2. Mix the oil with the sugar, lemon juice and zest, and milk. Whisk in the flour and baking powder until you have a smooth batter.
3. Pour the batter into the prepared loaf pan and bake for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
4. Meanwhile, make the lemon syrup by melting the sugar with the lemon juice over a medium heat, until the sugar is completely dissolved. Once the cake is baked, poke lots of holes in the top with a skewer and brush the surface with the syrup, whilst it’s still warm. Leave to cool completely in the tin.
5. Make the icing by simply mixing the lemon juice and icing sugar together until you have a thick but runny mixture. When the cake has cooled, drizzle on top, allowing some icing to drip down the sides. Sprinkle over the lemon zest to decorate. Allow the icing to set before serving.
Comments
No Comments