Lemon Drizzle Cake
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.
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Lemon Drizzle Cake
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.
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| Servings | Prep Time |
| 10servings | 10minutes |
| Cook Time |
| 40minutes |
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Ingredients
Dry Ingredients:
- 1 3/4cups All-purpose Flour
- 2tsp Baking Powder
Wet Ingredients:
- 1cup Plant Milk
- 3/4cup Sugar
- 1/3cup Sunflower Oil
- 2tsp Apple Cider Vinegar
- Lemon Zestfrom 2 lemons
- Lemon Juicefrom 1 lemon
Lemon drizzle:
- Lemon Juicefrom 1 lemon
- 2tbsp Sugar
Instructions
- Mix the wet ingredients.
- Incorporate the flour and baking powder until uniform.
- Bake at 190°C for 40 minutes.
- While the cake is baking prepare your drizzle by fully dissolving the sugar in the lemon juice.
- 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