Vegan Lemon Drizzle Cake

A slice of Vegan Lemon Drizzle Cake on a white plate

A slice of Vegan Lemon Drizzle Cake on a white plate

Slices of Vegan Lemon Drizzle Cake on a chopping board

Written by McDonald, T.  |  Date 9th of May 2022

Did you know that lemon is said to ward off depression? Yes, lemon is a happy fruit, so if you need cheering up and you are partial to a piece of cake, this is one that you should try. It is easy to make and tastes fantastic with a lovely light lemon flavour. The sponge is nice and light with a pleasant lemony taste. In addition, the lemon drizzle made with powdered sugar. 

Notes

  • I use a kebab as a cake tester.   Works just as well. 
  • You will seemingly have lots of glaze leftover.  I make extra so i can add a little more on a slice or two.

Ingredients

Wet ingredients

  • 2/3 cup plain vegan yogurt
  • 1/3 cup of vegan milk
  • 1/3 cup rapeseed oil (any vegetable oil will do)
  • Zest of 2 lemons
  • The juice of 1 lemon
  • 1/2 tsp vanilla extract

Dry Ingredients:

  • 1 and 1/2 cups all purpose flour
  • 1 cup sugar
  • 1 and 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Lemon Glaze:

  • 1/4 cup powdered sugar
  • The juice of 1 lemon

Apparatus

  • Loaf tin 
  • Mixing bowl
  • Balloon whisk 
  • Cake tester


Method 

  1. Preheat oven to 170C and grease a non stick loaf tin. 
  2. In a large mixing bowl whisk together the wet ingredients for the cake batter.
  3. Add the flour to the wet ingredients.  Add the baking powder, baking soda and salt.  
  4. Whisk everything together until fully combined.  Don't over mix. 
  5. Pour the cake batter into your prepared loaf tin.
  6. Bake for 40 - 45 minutes or until a cake tester comes out clean when inserted in the middle of the cake.  
Cake batter

Lemon zest in a white bowl with a blue patern inside.
Lemon zest

Lemon Glaze: 

  1. Whisk together the powdered sugar and lemon juice in a bowl and set aside.
  2. Remove loaf from the oven.  While still warm brush the lemon glaze over the top of the vegan loaf with a pastry brush.  
  3. Let cool in the pan for another 15 minutes and then remove from pan to cooling rack. It should come away from the edges enough that you can get a spatula in, which you can then use to gently lift the cake out.
  4. Allow to cool before slicing.

Results 

Vegan Lemon Drizzle Cake on a cooling rack

Vegan Lemon Drizzle Cake on a cooling rack

Slices of Vegan Lemon Drizzle Cake on a chopping board

Slices of Vegan Lemon Drizzle Cake on a chopping board
 
A slice of Vegan Lemon Drizzle Cake on a white plate

I hope that you liked this blog and if you do try this recipe, please let me now how you got on and what it turned out like. You can leave a comment in the comments below.

 

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