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Tuesday, 23 January 2018

Easy lemon drizzle cake recipe

Vegan, quick & easy, no-egg

Who can resist a lemon drizzle cake? Especially when its full of tangy lemon zest, juice, a dusting of icing sugar and a pastel pink, fresh lemon drizzle...yum!
This lemon drizzle is extremely easy to make, and can be ready to eat in less than 35 minutes! How about that?!!
It's a light & fluffy cake with lemon zest dotted thoughout. It's a perfect afternoon treat to go along side a cup of tea or coffee (or in my case, an iced espresso)!
I'm sure you'l all love it! 

Preparation- 5 minutes
Baking time- 30 minutes
Serves- 8-10
Level- Easy 

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Ingredients 
  • 275g of self-raising flour
  • 1 teaspoon of baking powder 
  • 195g of caster sugar
  • 1 & 1/2 lemon zest
  • 100ml of olive oil
  • 170g of water
  • Juice of 1 lemon

Ingredients for the glaze
  • Icing sugar
  • Lemon juice
  • Pink food colouring (optional)
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Method (Cake)
Step 1- Preheat your oven to 180 degrees c fan and line a 900g loaf tin with a liner or greaseproof paper.

Step 2- In a bowl large mixing bowl, combine the flour, baking powder, caster sugar and lemon zest.

Step 3- In a separate bowl, combine the oil, water and lemon juice.
Step 4- Pour the wet mixture into the dry and mix until combined, then pour into the lined tin.

Step 5- Pop into the oven and bake for 30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 6- Place the loaf on a cooling rack and allow to cool fully. 

Method (glaze)
Step 1- Place the icing sugar in a bowl and add in the lemon juice and whisk together.

Step 2- Add in a drop of vegan pink food colouring (optional) and mix to combine.

Step 3- Drizzle all over the cake.
Serve warm or cold.


Serve fresh or store in a sealed container, the buttercream will firm up at room temperature. 

Best eaten within a few days!





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12 comments

  1. YUM! This cake looks so good with the most tender, moist texture which I really love. Also love the pink glaze - so cute!

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  2. This cake is so pretty and looks delicious! I will definitely be trying it with the pink icing :)

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    Replies
    1. Thankyou so much! Oooooh yay, its tastes so zingy and yummy :) x

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  4. Tried making this cake yesterday, it was amazing! This was the quickest and most simple recipe for a vegan lemon cake i found after quickly researching online, so I gave it a go. I was very dubious about adding the water and was worried that I might be able to taste the olive oil (i used a light olive oil). Also the recipe seemed a little too easy. But the cake is amazing, it literally doubled in size, I've never made a cake which rose as well as this one, and it's so light and fluffy. I didn't have golden caster sugar, just white caster sugar, but it was fine (will try golden next time). Also I added some vanilla extract as I had some, delish. Will definitely be trying more of your recipes!

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  5. Hi! I'd love to try this recipe but confused by the water quantity... did you mean to write grams instead of ml? I wouldn't normally weigh water and don't want to use the wrong amount :-) Thanks!

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    1. Hi, I believe that the recipe states 170g of water, it's the same as 170ml of water :) hope it's not too late and you went with your gut!

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  6. When I cooked it I put the skewer in and it was clean. However it seems undercooked in the middle. I really struggle with vegan baking! Any ideas why this happened?

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  7. Made this yesterday and so easy and very yummy!!! I did substitute the oil with coconut oil and l used 2 lemons and not 1. I also omitted the rind cos l am not keen. The result was delish!!! Thanks xx

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  8. If I was to use gluten free flour would it still work as well also coconut sugar instead?

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  9. Such a great,foolproof recipe. I have a lemon tree and a lime tree, so use zest & juice of both, I adjust the liquid ratio by using 10ml less of the water to accommodate the extra juice. I have made this cake numerous times and it always turns out perfect & loved by all. Thank you for the recipe.

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