vegan, lemon, cake, dessert
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.
vegan, lemon, cake, dessert
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.
Servings Prep Time
10servings 10minutes
Cook Time
40minutes
Servings Prep Time
10servings 10minutes
Cook Time
40minutes
Ingredients
Dry Ingredients:
Wet Ingredients:
Lemon drizzle:
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

 

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