Vegan Lemon Drizzle Cake on a board with slice being cut with a fork.
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5 from 4 votes

Vegan Lemon Drizzle Cake

This Vegan Lemon Drizzle Cake is my egg-free & dairy-free take on an old classic. Light, zesty & beautifully moist you won't be able to tell the difference.
Course Cake
Cuisine British
Keyword vegan lemon drizzle cake
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 362kcal
Author Jo Allison


Lemon Drizzle Cake

  • 225 g self-raising flour (sieved) see notes
  • 200 g caster or golden caster sugar
  • 175 g vegan block butter or margarine softened
  • 50 g ground almonds (almond meal)
  • 2 tbsp cornflour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 150 ml oat milk see notes
  • zest of 2 lemons use organic, unwaxed lemons if possible
  • 25-30 ml lemon juice (approx. half a lemon)

Lemon Sugar Syrup

  • 2 tbsp lemon juice
  • 2 tbsp caster or granulated sugar

Lemon Icing (Optional)

  • 65 g icing sugar
  • 1-2 tbsp lemon juice


  • Make sure all your ingredients are at room temperature.
  • Preheat your oven to 180C/350F/Gas Mark 4.
  • Put sugar and softened vegan butter/margarine in a large bowl or bowl of your food processor and cream until light and fluffy.
  • Add all the remaining wet and dry ingredients into the bowl and mix until well combined but take care not to overmix. You will end up with quite a stiff and thick cake batter.
  • Transfer cake batter into prepared (greased and lined) loaf tin and bake in the preheated oven for 50-55min until skewer inserted into centre comes out clean and you get a nice spring back from the sponge as you touch it.
  • Whilst your cake is baking prepare lemon sugar syrup by mixing together caster sugar and lemon juice, set aside.
  • Take the cake out of the oven and let it stand in the tin for 10 minutes.
  • Poke quite a few holes in your cake using wooden skewer and gently spoon or pour lemon sugar syrup all over the cake. Make sure you get some syrup on the sides of the cake as well and not just in the middle.
  • Leave your lemon drizzle cake to cool completely in the tin.
  • Once the cake has cooled down, take it out of the tin and prepare lemon icing (optional) by simply mixing icing sugar with lemon juice until you reach desired consistency.
  • Let the icing set, decorate with extra lemon zest, slice and enjoy!


  • Nutritional information is approximate, per serving and should be treated as a guideline only. 
  • If you don't have self-raising flour simply use plain (all-purpose) flour and 3 tsp baking powder. 
  • Oat milk can be substituted with another neutral tasing plant milk like soya.
  • You will need 2 lemons for this recipe +  zest from the third one if you'd like to decorate top of your cake with it.
  • If you decide to forgo the icing I would recommend doubling the amount of lemon sugar syrup.
  • Feel free to double the recipe for the icing (if using) if you like it quite thick and dripping onto the sides as I was quite conservative with mine. 
  • Store in the airtight container for up to 4 days. 
  • Freezer friendly for up to 2 months.


Calories: 362kcal | Carbohydrates: 50g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Sodium: 178mg | Potassium: 50mg | Fiber: 1g | Sugar: 30g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg