Vegan Lemon Drizzle Cake

Few bakes are as refreshing and uplifting as a lemon drizzle cake, and this vegan version proves that plant-based baking can be every bit as indulgent as the original. Light, fluffy sponge soaks up a tangy lemon glaze, leaving you with a cake that’s moist, zesty, and full of citrus brightness in every bite.

It’s a simple recipe with timeless appeal — perfect for afternoon tea, birthdays, picnics, or just a slice alongside your morning coffee. This is the kind of cake that feels both nostalgic and fresh, making it one of those staples you’ll come back to again and again.

Storage & Leftovers

• Store in an airtight container at room temperature for up to 3 days.
• Keep in the fridge for up to 5 days if you prefer it chilled.
• Freezes well for up to 1 month; wrap slices individually for easy grab-and-go treats.

Ingredient Swaps & Variations

• Swap the lemon for limes or oranges for a different citrus twist.
• Add poppy seeds to the batter for extra texture and flavour.
• Replace part of the flour with almond meal for a nutty variation.

Serving Suggestions

• Dust with icing sugar and top with fresh berries for a simple but elegant finish.
• Serve with a cup of tea, coffee, or even a glass of chilled almond milk.
• Layer with vegan buttercream for a more indulgent version.

Mini FAQ
Q: Can I make this cake gluten-free?
A: Yes, just use a 1:1 gluten-free flour blend. The texture may be slightly denser, but it will still be delicious.
Q: How do I make the drizzle extra tangy?
A: Use more fresh lemon juice in the glaze and reduce the sugar slightly for a sharper flavour.
Q: Do I need fresh lemons, or can I use bottled juice?
A: Fresh lemons are best for flavour, but bottled juice will work in a pinch for the glaze.