Vegan Lemon Drizzle Cake
This cake is light, fluffy, and bursting with refreshing lemon flavor!
Equipment
- Loaf Pan
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 3 tsp baking powder
- 2 tsp lemon zest
- salt optional
- 1 cup dairy-free milk at room temperature
- ½ cup neutral oil
- ¼ cup lemon juice from 1-2 lemons
- 1 tsp vanilla extract optional
- ⅓ cup granulated sugar for syrup
- 2 tbsp lemon juice for syrup
- 1.5 cups powdered sugar for icing
- lemon juice for icing
- 1 tbsp melted vegan butter optional
- Fresh berries for decoration, optional
- extra lemon zest for decoration, optional
Instructions
- Preheat your oven to 180°C (355°F) and prepare an 8-inch (20 cm) loaf pan with grease or parchment paper.
- In a large bowl, combine all dry ingredients: flour, sugar, baking powder, lemon zest, and salt. Mix well.
- Add wet ingredients: dairy-free milk, oil, lemon juice, and vanilla. Stir until just combined, avoiding overmixing.
- Pour the batter into the prepared loaf pan and bake for 55 minutes to 1 hour, or until a toothpick comes out clean.
- While the cake bakes, prepare the lemon syrup by heating sugar and lemon juice in a small saucepan until dissolved.
- Once the cake is out of the oven, poke holes in it and pour the syrup over while warm. Let it cool in the pan.
- For the icing, mix powdered sugar, lemon juice, and melted vegan butter until smooth. Adjust consistency as desired.
- Remove the cake from the pan, drizzle with icing, and top with fresh berries and lemon zest if desired.
Notes
Feel free to adjust the amount of lemon juice in the icing to achieve your desired consistency.
