Easy Vegan Lemon Drizzle Cake - Loaf Tin Recipe

 An easy vegan lemon drizzle cake baked in a loaf tin. It's light and fluffy with a wonderful lemon flavour. Dairy-free and egg-free.

Easy Vegan Lemon Drizzle Cake - Loaf Tin Recipe

It took me quite a while to experiment and get this easy vegan lemon drizzle cake right.

I played with the amount of raising agent, the amount of oil, the oven temperature and the bake time.

I finally got it just right after making a few cakes.

It was well worth all the effort. It's light and fluffy and has a wonderful lemon flavour.

Best of all it's super easy to make.

There's no need for a stand mixer or an electric whisk. 

You don't even need a balloon whisk, a spatula or spoon will do.

What is a lemon drizzle cake?

A lemon drizzle cake is usually a lemon cake that is drizzled with lemon icing or with sweetened lemon juice, once it is baked.

You either drizzle icing with a spoon or use a tooth-pick to prick holes in the cake before drizzling over a lemon juice and sugar mixture.

This cake uses the lemon icing drizzle method.

You may have seen cakes with larger holes poked in them. You use the handle end of a wooden spoon to make these holes and this is called a poke cake.

A poke cake is covered with a much thicker mixture like a ganache or buttercream, which is spread over the cake and fills the holes.

Lemon drizzle is a much more refined and delicate cake.

Love plant-based cakes, also try Raspberry & White Chocolate Cupcakes or Vegan Coconut Cake.

What you need to make vegan lemon drizzle cake

You need a few basic items and ingredients to make lemon drizzle cake.

Equipment you need to make a vegan lemon drizzle cake

Here are the basics you need to make this easy but delicious vegan lemon cake recipe.

• JUG - or bowl for the wet ingredients
• MIXING BOWL -  a large bowl to mix the dry ingredients
• BOWL  - to mix the icing
• SCALES OR MEASURING CUPS - to measure your ingredients
• KNIFE - to cut the lemon
• SPOON - to spoon in the ingredients, mix the icing and drizzle the icing
• TEASPOON - to measure the baking powder
• GRATER - to finely grate the lemon zest
• SIEVE - to sift the flour
• LOAF TIN - a 2 lb / 900g loaf tin
• LOAF TIN LINER - or non-stick baking paper, cake release spray or oil to grease the tin
• SPATULA - or large spoon to fold the wet and dry ingredients together
• OVEN - to bake the cake
• BAKING RACK - or rack from your grill pan/broiler to cool the cake on

Lemon Cake Ingredients

A few basic ingredients. 

It's an easy cake made from fresh ingredients. No box cake mix here.

• OAT MILK - or your regular milk
• LEMON ZEST - finely grated zest from fresh lemons
• FRESH LEMON JUICE - freshly squeezed, lemon extract doesn't give the same fresh flavour, it tastes really artificial and leaves an unpleasant after taste.
• VEGETABLE OIL - or any mild oil
• FLOUR - plain, all purpose flour
• SUGAR - caster sugar or other fine sugar
• BAKING POWDER - to help the cake rise
• SALT - just a pinch

Lemon Drizzle Ingredients

As soon as the cake is out of the oven and still in the loaf tin, prick the top of the cake and drizzle over this lemon drizzle.

It will sink into the cake for that extra lemon boost and a lovely moist cake.

• LEMON JUICE - freshly squeezed
• CASTER SUGAR 

Lemon Icing ingredients

For that final and extra layer, which is completely optional, once the cake is cool, spread or drizzle over a layer of lemon icing.

• LEMON JUICE - freshly squeezed
• ICING SUGAR - also known as confectioner's sugar

Boy, you are going to love this cake.

So soft, fluffy, citrusy and delicious.

DON'T YOU NEED EGGS TO BAKE A CAKE?

No, you don't need eggs to bake a  fabulous cake.

You don't need flax eggs either.

Flax eggs are a gloopy mixture that's used to replace regular eggs in richer vegan cakes. 

They work better in heavier fruit cakes or chocolate cakes.

They don't work well in light sponge cakes.

WHAT DO YOU USE IN A VEGAN SPONGE CAKE INSTEAD OF EGGS OR FLAX EGGS?

If you're making a dairy-free or vegan sponge cake, you rely on a chemical reaction to replace the eggs to help with the structure of the cake.

Either vinegar or lemon juice is used with a raising agent, which immediately start to react against each other and create a froth.

It is important once you add the wet ingredients (with the acid, either lemon juice or vinegar) to the dry ingredients (including the raising agent, either baking powder or bicarbonate of soda, also known as baking soda) you fold in quickly, pour it into the prepared tin and get it into the oven as soon as you can.

You want the majority of the chemical reaction to work in the oven, not the bowl.

Baking a cake in a loaf tin

 

Cakes baked in a loaf tin are the best in my opinion.

They are easy to make, use the same cake pan every time and you can buy parchment cake tin liners to slip in the tin, instead of measuring and, cutting and faffing about with baking paper.

Cake pans really matter.

This cake is made in a 2 lb (900g) loaf tin.

Two pound loaf tins vary a lot in size, I have 4 different 2 lb tins and they are slightly different in width and height, but they all work fine for this cake and all my other loaf tin cakes.

So don't worry too much.

For more easy cakes, check out my Easy Vegan Loaf Cake page, where I keep all my loaf tin cakes.

Bookmark it. I add new cakes as I develop them.

All the cakes you could need! 

I wonder which of the cakes will become your favourite.

TIPS FOR MAKING LEMON ICING

Lemon icing is easy to make, but can easily go wrong.

When you add icing to a cake, it should be easy to spread and it should drip if you want a drizzle.

However, you don't want it to be too thin and you want it to stay white. 

If it is too thin, it will dry clear instead of white.

The trick is to add the lemon juice to the icing sugar a little at a time.

You will need much less than you initially think. 

If you keep stirring, it will miraculously turn into glossy white icing with barely any lemon juice for what seems like a lot of icing sugar (confectioner's sugar).

If it doesn't, just add a little more, don't go crazy.

Check out the recipe card below for my recipe.

HOW TO MAKE YELLOW ICING

If you use lemon juice to make lemon icing, it will taste lovely and zingy but will be white.

If you add some lemon zest, it will give you little speckles of yellow, but it will still be white icing.

To make the icing yellow you need good quality food colouring.

WHAT'S THE BEST TYPE OF FOOD COLOURING

The best food colouring to colour cakes or icing, is gel colouring.

Gel colours are strong, so you only need the smallest amount. 

A toothpick is a good tool for adding a little colouring at a time.

The trouble with liquid colours is you sometimes need to use a lot of it for strong colour and it can affect the flavour of the cake or icing you are colouring. 

That's why the gel colours are so good. You use the smallest amount and it doesn't taint the flavour.

Do make sure they are suitable for vegans. 

My latest gel colours are from PME. I bought a new set this week.

WHAT CAN GO WRONG WHEN YOU ARE BAKING A CAKE?

While I was creating this recipe I had to adjust the recipe a few times to get it right. This is common when you are creating a cake from scratch, especially a vegan cake.

I knew what to adust and thought it might be useful to share tips with you.

My recipe has been fully tested now, and should always be gorgeously light and fluffy if you follow the instructions, but here are some general tips.

10 COMMON CAKE PROBLEMS

Here are 10 common cake problems and why they happen.

1. CAKE SINKS WHILE IT COOLS 
• This could be because you have too much raising agent, which causes it to rise too quickly, then it drops as it cools. 
• A cake can also sink while it is cooling if it hasn't baked all the way through. If cake batter is uncooked in the middle it won't have the structure to hold the rise.
2. CAKE DOESN'T RISE
• Check how fresh your raising agent is. If it is old it may not be effective.
• This can also happen if you knock the air out cake before it goes into the oven, if you drop it onto a surface or slam the oven door.
3. CAKE IS TOO MOIST, MORE LIKE A PUDDING
• Sounds like there is too much oil in the batter.
4. CAKE IS DRY
• It has probably been baked too long.
5. CAKE IS DENSE AND RUBBERY 
• If a cake is rubbery or dense the batter has been over-mixed. 
6. CAKE HAS HOLES
• If your cake has holes, it has probably been over whisked or whisked at too high speed.
7. CAKE IS STUCK TO THE CAKE TIN LINER
• This could mean you have used the wrong side of the baking paper (or parchment). Did you know there is usually one coated side, which is non-stick and one side that isn't?
8. CAKE IS STUCK TO THE CAKE TIN
• The cake tin hasn't been well greased.
9. CAKE IS CRISP AT THE EDGES
• This can be a cake tin that is over greased, which basically fries the edges of the cake that touch the pan.
10. A CRACKED TOP TO YOUR CAKE
• I don't mind this in a loaf cake, which are more rustic, but you don't want this to happen in a sheet or layer cake. It usually means your oven is too hot.

TIPS FOR BAKING THE PERFECT CAKE

Here are a few tips for baking the best cakes.

1. Always follow the recipe.
2. Make sure you have everything you need for the recipe before you start.
3. Make sure your raising agents (baking powder or bicarbonate of soda, also known as baking powder) is fresh. Old powder at the back of your cupboard won't make a good cake.
4. Read the recipe through twice before you start so you know what you are doing.
5. Pre-heat your oven.
6. If your oven seems to run hot or cold, buy an oven thermometer to find the correct temperature of your oven so you can adjust accordingly.
7. Use the right pan for the cake.
8. Grease or line your cake pan. Don't over grease it and if you are using non-stick baking paper (or parchment) make sure you are using the right side.
9. Don't overmix your batter. You do want to mix the butter and sugar until light and fluffy, but when you add the wet ingredients to the dry ingredients, just fold them in until well-combined, do not overmix.
10. Be careful not to slam the cake pan onto a surface, especially after all that careful whisking and folding. It will knock the air out of your cake. Don't slam the oven door either.
11. Don't open the oven door to check on your cake until near the end of baking.
12. Insert a cake tester, toothpick or skewer into the centre of the cake to check if the cake is ready. If there is batter on it, the cake needs longer. If it comes out clean it's ready.
13. Leave the cake in the tin for a few minutes to cool before carefully removing and placing on a baking rack to cool completely.
14. Remove any baking paper or parchment careful when you have placed the cake onto the baking rack. Take your time and be gentle so the cake doesn't rip.
15. Make sure the cake is completely cool before adding buttercream or icing.

HOW TO STORE VEGAN LEMON CAKE

This lemon cake is at its very best the day it's baked, but if it's stored carefully it will keep for 2-3 days.

You can store it:

• In foil
• In a baking tin (cake tin)
• In an airtight container

The airtight container is the best option.

CAN YOU FREEZE LEMON CAKE?

Yes, you can freeze the lemon cake. 

Freeze it before you ice it on the day you make it.

It's a good idea to freeze it in slices, wrapped in freezer-friendly baking paper (non-stick parchment paper), then store the slices in a freezer bag.

It needs to be well wrapped so it doesn't get freezer burn.

Take a slice out of the freezer and pop it into the fridge to defrost.

MAKE TWEAKS TO LEMON DRIZZLE CAKE

You can take this recipe and change it up. Here are some ideas.

• Add raspberries to the cake batter
• Add blueberries to the cake batter
• Add blackberries to the cake batter
• Use lime instead of lemon
• Use orange instead of lemon 

CAN YOU MAKE THIS LEMON CAKE GLUTEN-FREE?

I've not tried it but I have had success making cakes by whizzing porridge oats into flour.

It tends to be a bit heavier and might need a little more oil, but it should still be super tasty.

Just make sure the oats are gluten-free.

Do let me know if you try this cake gluten-free and do a wee bit more research on baking with gluten-free oat flour to see if it needs an extra boost.

MORE CAKE VEGAN RECIPES TO TRY

Here are a few more easy and tasty vegan cake recipes for you to try next.

• 1 Minute Chocolate Brownie Mug Cake
• Easy Vegan Lemon Muffins
• Indulgent Vegan Chocolate Cake
• Quick Blackberry Chocolate Cake
• Quick Vegan Lemonade Cake
• Vegan Blueberry Ginger Muffins
• Vegan Carrot Loaf Cake with Orange Icing
• Vegan Carrot Cake
• Vegan Chocolate Cake with Pear
• Vegan Pineapple Upside Down Cake

Vegan Loaf Cakes

And a few vegan loaf cakes ....

1. Apple Loaf Cake
2. Banoffee Pie Loaf Cake
3. Blackberry Lime Drizzle Lime Cake
4. Blueberry Lemon Loaf Cake
5. Carrot Loaf Cake with Orange Icing
6. Cherry Bakewell Loaf Cake
7. Chocolate Chip Loaf Cake
8. Chocolate Loaf Cake
9. Coconut Loaf Cake
10. Jaffa Cake Orange Cake
11. Sticky Golden Syrup Loaf Cake
12. Treacle Banana Gingerbread

To find all my loaf cakes and tips for making the best loaf cakes, go to my article Easy Vegan Loaf Cake Recipes.

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HOW TO MAKE VEGAN LEMON DRIZZLE CAKE

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STEP 1

• Preheat the oven and line a loaf tin.
• Measure the milk into a jug or bowl.
• I use oat milk, but you can use your regular milk.

STEP 2

• Add lemon juice and zest to the milk and stir.
• Set aside while you deal with the dry ingredients.

STEP 3

• In a large mixing bowl sieve the flour.
• Sifting the flour makes for a light and fluffy cake.

STEP 4

• Now it's time to add the other dry ingredients.
• Sugar, baking powder and salt.
• Give it a good mix.

STEP 5

• Now add the oil to the lemon flavoured milk.
• Mix well.
• That's your wet ingredients ready.

STEP 6

• Pour the wet mixture into the dry mixture.
• Now you have to work quick. No wandering off to do anything else.

STEP 7

• Fold the wet ingredients into the dry ingredients.
• Do this quickly, but gently. You don't want to knock the air out.
• Don't overmix the cake batter, only fold until just combined.

STEP 8

• Quickly pour the lemon cake batter into your lined or greased loaf tin and smooth the top.
• Pop it into the oven right away.
• Don't slam the oven door.

STEP 9

• Bake until golden and a skewer or cake tester comes out clean.
• Leave to cool in the tin for a couple of minutes, then carefully remove and cool on a baking rack (wire rack).
• While it's cooling, make your lemon icing.
• Wait until the cake is completely cold before icing, then drizzle the icing over the cake.
• Sprinkles are optional.
• Serve and enjoy!

I hope you try this easy vegan lemon cake. 

The first time you try this vegan lemon loaf cake, you will love it.

It's perfect as a day-to-day sliced cake or for special occasions.

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baking

vegan

Yield: 8-10 slices

Author: Jacqueline Meldrum

Easy Vegan Lemon Drizzle Cake

An easy vegan lemon drizzle cake baked in a loaf tin. It's light and fluffy with a wonderful lemon flavour.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

Lemon Cake

• 250 ml / 1 cup oat milk (or your regular milk)
• zest from 1 lemon
• juice from ½ lemon
• 75 ml / ⅓ cup vegetable oil (or any mild oil)
• 300g / 1¾ cups + 2 tbsp plain (all-purpose) flour
• 200g / 1 cup caster sugar
• 1 tsp baking powder
• pinch salt

Lemon Icing

• 100g / 1 cup icing sugar
• zest from 1 lemon
• 2 tbsp lemon juice

Instructions

Lemon Cake

1. Preheat the oven to 170c / 150c fan / 325f / gas mark 3.
2. Line a 2 lb loaf tin.
3. Pour the milk into a jug or bowl and add the zest of 1 lemon and the juice of ½ a lemon.
4. Sieve the flour into a large mixing bowl and add the sugar, baking powder and salt. Mix well.
5. Add oil to the milk mixture and mix well.
6. Pour the wet ingredients into the dry ingredients and fold them in gently until just combined. Don't over mix.
7. Pour the cake batter into the lined loaf tin and pop in the pre-heated oven. Bake for 55 mins to 1 hour.
8. Check it towards the end of the baking time. it should be lightly golden and a cake tester or skewer should come out clean when inserted into the centre of the cake.
9. If there is batter on it, it needs longer. If it comes out clean it is ready.
10. Leave to cool in the tin for a few minutes, remove and cool on a baking rack.
11. Once it's completely cool, it's ready to ice.

Lemon Icing

1. Now to make the lemon drizzle.
2. Measure the icing sugar into the bowl, then add the zest and most of the lemon juice, reserving some, until you see if you need it.
3. Give it a good mix and only add extra if you need it. It should be quite thick but will spread.
4. If it's too thin, it won't stay white.
5. You will need less than you think,
6. Once it's ready drizzle it across the cake.
7. Enjoy!

Notes:

Be careful not to over-mix the cake batter.

Get it into the oven quickly after you have mixed it.

The icing can be coloured yellow. Gel colours are the best and you don't need to use a lot, but make sure they are vegan.

This cake can be wrapped in foil or kept on an airtight container for 2-3 days.

You can freeze the lemon cake. Freeze it before you ice it on the day you make it. It's a good idea to freeze it in slices, wrapped in freezer-friendly baking paper, then store the slices in a freezer bag.

Calories

298.24

Fat (grams)

9.15

Sat. Fat (grams)

0.73

Carbs (grams)

59.35

Fiber (grams)

1.69

Net carbs

57.67

Sugar (grams)

28.05

Protein (grams)

4.33

Sodium (milligrams)

64.55

Cholesterol (grams)

0.00

Created using The Recipes Generator