Vegan Lemon Drizzle Cake. It may not be a looker, but it sure is heavenly!
This cake is truly zingy. But also quite sweet. And also very buttery. It’s just all the things and it makes my heart beat just a little faster every time I eat it. Over the top? Perhaps. But I do feel quite strongly about cake.
I honestly don’t think I’ve ever made a sponge as soft and moist as this. It just melts in the mouth. Then there is the lovely bit of sugary crust on the top that is infused with more lemon juice. Just perfection.
There’s nothing quite like sitting down with a hot brew and a slice of this cake in the afternoon. But be warned, it is incredibly dangerous. I can tell you from experience it really is quite difficult to stop at just one slice. In fact I highly recommend taking a few slices for yourself and then passing it on to a friendly neighbour or a loved one – just to remove the temptation!
Or, you know what. Just go for it. You eat that whole cake. Heck, you deserve it!
Looking for more like this? Try…
Vegan Blueberry Streusel Bread
Vegan Chocolate Banana Bread
Vegan Lamingtons
Vegan Jam & Coconut Sponge
Vegan Lemon Drizzle Cake
Ingredients
Vegan Buttermilk
- 250 ml Almond Milk
- 1 tbsp Lemon Juice
Cake
- 110 grams Vegan Butter
- 200 g Caster Sugar
- 1 tsp Vanilla Extract
- 2 tsp Lemon Juice
- 300 grams Plain Flour
- 3 tsp Baking Powder
- Zest of 2 Lemons
Lemon Sugar Syrup
- Juice of 1 Lemon
- 60 grams Granulated Sugar
Instructions
- Preheat oven to 180 degrees celsius. Grease and line a 9″ x 5″ loaf tin.
- In a jug, combine the 250ml Almond Milk with the 1 tbsp Lemon Juice. Set aside until needed, allowing the milk to curdle slightly, creating a buttermilk substitute.
- In a large mixing bowl, cream the butter and caster sugar until fluffy – the mixture will start looking lighter in colour once well creamed.
- Add vanilla extract and the 2 tsp of Lemon Juice and combine well.
- Sift over the plain flour and the baking powder and then mix with a wooden spoon until you have a mixture that looks a little sandy.
- Make a well in the middle of the mixture and pour in the buttermilk – beat well.
- Add the zest of the two lemons and fold through.
- Spoon the mixture into the loaf tin and then place in the oven to bake for 60 minutes. Check on it about halfway though, if it has started browning a little too much on top, cover with tin foil.
- Remove the cake from the oven and leave in the tin while you make the lemon sugar syrup.
- To make the syrup, combine the sugar and lemon juice in a small saucepan over low heat. Mix until the sugar granules disappear and then drizzle over the top of the cake. Sprinkle over more granulated sugar to finish.
- Allow to cool completely in the tin then slice up and enjoy!
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This was very good! Easy to make, but so tasty. Definitely a keeper. Thanks for sharing the recipe!
So happy to hear you enjoyed this bake!