Best Vegan Lemon Drizzle Cake Recipe for Zesty Delight

If you’re searching for a refreshing, zesty treat that’s completely plant-based and utterly delicious, this best vegan lemon drizzle cake recipe is just what you need. Bursting with bright citrus flavor and a moist, tender crumb, this cake perfectly balances sweet and tangy notes with an irresistible drizzle that soaks into every bite.

Whether you’re vegan or simply love a good lemon cake, this recipe is simple to make and guaranteed to impress friends and family alike.

Perfect for afternoon tea, celebrations, or just a cozy weekend baking project, this cake uses wholesome ingredients that are easy to find. No eggs, dairy, or complicated substitutes are required—just straightforward components and a touch of love.

Read on to discover why this vegan lemon drizzle cake will become a staple in your kitchen!

Why You’ll Love This Recipe

This cake is a celebration of bright lemon flavor combined with a fluffy yet dense texture that holds the drizzle perfectly. It’s:

• 100% vegan, free from eggs, butter, and dairy without sacrificing taste or texture.
• Easy to make with simple pantry ingredients—perfect for bakers of all skill levels.
• Moist and tender thanks to plant-based yogurt and oil, which keep the crumb soft for days.
• Perfectly balanced sweetness with a tangy lemon glaze that soaks into the cake beautifully.
• Versatile enough to serve as a dessert, snack, or even breakfast treat with a cup of tea or coffee.

Plus, this recipe is a great base for experimenting with other citrus fruits or adding your favorite nuts and herbs.

Ingredients

• 1 ¾ cups (220g) all-purpose flour – for a light, airy crumb
• 1 cup (200g) granulated sugar – to sweeten the cake
• 1 tsp baking powder – for a gentle rise
• ½ tsp baking soda – for extra lift and tenderness
• ¼ tsp salt – to enhance flavor
• 1 cup (240ml) unsweetened plant-based yogurt (soy or coconut work well)
• ⅓ cup (80ml) vegetable or light olive oil – keeps the cake moist
• 1 tbsp apple cider vinegar – reacts with baking soda to help rise
• Zest of 2 large lemons – for fresh citrus aroma
• Juice of 2 large lemons (about 6 tbsp) – used in both batter and drizzle
• 1 tsp vanilla extract – adds depth to flavor
• ½ cup (60g) powdered sugar – for the lemon drizzle glaze

Equipment

• 8-inch (20 cm) loaf pan or round cake pan
• Mixing bowls
• Whisk or electric hand mixer
• Zester or microplane
• Citrus juicer (optional but helpful)
• Measuring cups and spoons
• Cooling rack
• Spoon or small sieve for glazing

Instructions

1. Preheat your oven to 350°F (175°C) and grease your loaf or cake pan lightly with oil. Line with parchment paper if desired for easy removal.
2. In a large mixing bowl, whisk together the dry ingredients: sift the flour, baking powder, baking soda, salt, and granulated sugar until well combined.
3. In a separate bowl, combine the wet ingredients: stir together the plant-based yogurt, oil, apple cider vinegar, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry mixture, and gently fold with a spatula or whisk until just combined. Be careful not to overmix—the batter should be smooth but a little lumpy is okay.
5. Transfer the batter into your prepared pan, spreading it evenly. Tap the pan lightly on the counter to release any air bubbles.
6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden and spring back lightly when touched.
7. While the cake bakes, prepare the lemon drizzle glaze: mix the powdered sugar with fresh lemon juice until smooth and slightly runny.
8. Once the cake is out of the oven, poke small holes all over the top using a skewer or fork. Spoon the lemon drizzle evenly over the warm cake so it soaks in beautifully.
9. Allow the cake to cool completely in the pan on a wire rack before removing and slicing.
10. Serve and enjoy! This cake keeps well covered at room temperature for up to 3 days or refrigerated for longer freshness.

Tips & Variations

“For an extra zing, add a teaspoon of finely chopped fresh thyme or rosemary to the batter—it adds a lovely herbal note that complements the lemon.”

• Use coconut yogurt for a slight tropical twist, or soy yogurt for a neutral flavor.
• Try substituting lime or orange zest and juice for a different citrus profile.
• Add ½ cup of poppy seeds into the batter for traditional lemon poppy seed cake vibes.
• For a gluten-free option, swap the all-purpose flour for a 1:1 gluten-free baking flour mix.
• Drizzle with a little vegan white chocolate or dust with powdered sugar for a decorative finish.

Nutrition Facts

Serving Suggestions

This vegan lemon drizzle cake is wonderful on its own but also pairs beautifully with a variety of accompaniments:

• A dollop of coconut whipped cream or your favorite plant-based cream
• Fresh berries such as raspberries, strawberries, or blueberries to add color and natural sweetness
• A cup of hot herbal tea, Earl Grey, or freshly brewed coffee for a perfect afternoon break
• Smooth vegan lemon curd spread for an extra citrus punch
• Light dusting of powdered sugar and a few mint leaves for elegant presentation

Conclusion

This vegan lemon drizzle cake is an absolute crowd-pleaser, combining the zing of fresh lemons with a moist, tender crumb that’s easy to make and delightful to eat. It’s an excellent recipe for anyone looking to enjoy a classic dessert without animal products, with simple ingredients that deliver complex flavor.

Whether you’re baking for a special occasion or just craving a bright, sweet treat, this cake is sure to satisfy.

Don’t forget to explore other creative vegan recipes on our site, such as the Jamaican Minced Beef Recipes for savory inspiration or the Magic Dough Recipe for versatile baking ideas. For something sweet and festive, check out the Marzipan Challah Recipe.

Happy baking and enjoy your delicious lemony creation!

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