I cannot express how much I love lemony desserts and sweets. Although I love chocolate and eat it in large quantities, when it comes to cakes I prefer fresher flavours. Today I’m making one of my favourite cakes of all time and an absolute classic; lemon drizzle cake.

I probably say this for most of my cooking but his cake really doesn’t taste vegan. Even though it’s relatively low fat, it’s sweet, rich and indulgent in all the right ways.

It tastes even better on a sunny day. After all the snow I really needed something to taste the hopefully-coming-soon spring. Sunshine in every bite! I’m sure it’ll taste even better if you’re lucky enough to have your own lemon tree and a fresh supply of just-picked lemons.

My favourite way of enjoying a slice is with a lovely cup of Earl Grey, preferably sitting in the garden.

I hope you try this recipe and if you post your culinary experiment on social media please tag me and use the #josveganlab hashtag. I’d love to see your wonderful and inspired creations!

Print Recipe

Lemon Drizzle Cake Yum

Fresh, light and indulgent, this lemon drizzle cake is my go-to for serving to family and friends. Especially perfect for spring with a wonderful balance of tart and sweet.

Course

Dessert

Cuisine

British

Prep Time

10 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

Dry Ingredients:

• 1 3/4 cups All-purpose Flour
• 2 tsp Baking Powder

Wet Ingredients:

• 1 cup Plant Milk
• 3/4 cup Sugar
• 1/3 cup Sunflower Oil
• 2 tsp Apple Cider Vinegar
• Lemon Zest from 2 lemons
• Lemon Juice from 1 lemon

Lemon drizzle:

• Lemon Juice from 1 lemon
• 2 tbsp Sugar

Course Dessert Cuisine British Prep Time 10 minutes Cook Time 40 minutes Servings servings Ingredients Dry Ingredients: 1 3/4 cups All-purpose Flour 2 tsp Baking Powder Wet Ingredients: 1 cup Plant Milk 3/4 cup Sugar 1/3 cup Sunflower Oil 2 tsp Apple Cider Vinegar Lemon Zest from 2 lemons Lemon Juice from 1 lemon Lemon drizzle: Lemon Juice from 1 lemon 2 tbsp Sugar

Instructions

1. Mix the wet ingredients.
2. Incorporate the flour and baking powder until uniform.
3. Bake at 190°C for 40 minutes.
4. While the cake is baking prepare your drizzle by fully dissolving the sugar in the lemon juice.
5. Once out of the oven and still hot, pierce throughout with a toothpick or skewer and pour the lemon drizzle. Let it cool down and enjoy!

Recipe Notes

Jo's Tips

• Most plant milks will work for this recipe. So far I have tried soya, oat and cashew milk all with great success.
• Make sure your lemons are unwaxed. Not only there's no nutritional value in wax but most  lemons are waxed with shellac.
• You can use any vegan sugar for this cake. I prefer brown sugar because it gives a lovely taste.

 

Inspired by bitofthegoodstuff.com