Hi friends!
Anybody else a huge fan of lemon drizzle cake? Lemon is one of those iconic flavours that everybody loves and this cake is the best way to highlight it! A light, moist crumb saturated with zingy lemon drizzle to guarantee every slice packs a punch! Topped off with a snowy white glaze to balance the zesty, sour lemon with some sweetness. If you’re looking for a vegan cake recipe but not a huge fan of lemon then feel free to check out my index of cake recipes here!
The ingredients in this recipe are relatively straight forward! One ingredient that might stand out is the almond meal/flour. This is included because it allows fora more delicate crumb! For cakes you usually need a fair amount of gluten development from the flour to create structure so by adding almond flour we’re loosening that structure a little to make a much softer cake!
This recipe requires a 2lb loaf tin or similar (mine measures 22cm x 11cm).
Head on over to my instagram @projectveganbaking if you want to see a full tutorial on how to make this!
Easy Vegan Lemon Drizzle Cake
Deliciously zingy, easy, vegan lemon drizzle recipe for all occasions!
Ingredients
- Cake:
- 225g all-purpose flour
- 200g caster sugar
- 75g almond meal/flour
- 240ml soy milk
- 30ml lemon juice (1 lemon)
- 1 tbsp lemon zest (2 lemons)
- 90g veg oil
- 1 tsp baking powder
- 1/2 baking soda
- 1 tsp lemon extract
- Syrup
- 50ml lemon juice
- 50g caster sugar
- Glaze
- 200g icing sugar
- 20ml lemon juice (vary as necessary)
Directions
- Step 1 Pre-heat the oven to 180C.
- Step 2 Line your loaf tin with greaseproof paper.
- Step 3 Sift all the dry ingredients together (flour, almond meal, baking powder and soda).
- Step 4 Mix all the wet ingredients in a separate bowl (soy milk, lemon juice and veg oil) with the sugar.
- Step 5 Add the lemon zest to the dry ingredients and then slowly fold in the wet ingredients into the dry, careful not to overmix.
- Step 6 Pour the batter into the cake tin and bake at 180C for 40 minutes. Use a toothpick at the 30-minute mark to see if it is cooked. If it still needs longer, rotate the cake and cook for another 10 minutes. You can cover it in foil if it is browning too quickly.
- Step 7 Take the cake out the oven and allow to cool for at least an hour.
- Step 8 After the cake has cooled, poke a dozen holes in the cake so that the syrup can soak through.
- Step 9 Mix together the syrup ingredients in a pan on low-medium heat. When the syrup starts bubbling (boiling point) take off the heat and carefully spoon into the holes on the cake.
- Step 10 Put the cake in the fridge to cool down for 20 minutes.
- Step 11 Mix together the glaze ingredients, adding more or less lemon juice for a preferred consistency and spoon over the final cake.
- Step 12 Serve!
I’ve made this twice. Love it, it’s so delicious
Super easy and lovely!