If you’re on the lookout for a light, zesty treat that bursts with fresh flavor and feels like sunshine on a plate, you’ve got to try this Vegan Lemon Drizzle Cake Recipe. It’s the perfect balance of moist, tender crumb infused with tangy lemon brightness and finished with a glossy, sweet lemon drizzle that keeps you coming back for more. Whether you’re vegan or simply craving a deliciously fresh dessert, this cake promises to brighten up your day and add a lively sparkle to any gathering.
Ingredients You’ll Need
What’s truly wonderful about this Vegan Lemon Drizzle Cake Recipe is how straightforward and accessible the ingredients are. Each one plays an essential role—from adding moisture and richness, to lending that unmistakable citrus zing and fluffy texture that defines a perfect lemon drizzle cake.
- Soy milk (150 ml): Helps create a vegan “buttermilk,” adding tang and tenderness to the batter.
- Fresh lemon juice (40 ml + 60 ml): Offers vibrant citrus flavor inside the batter and in the soakable syrup.
- Lemon zest (2 tablespoons): Packs intense lemon aroma that amplifies the cake’s freshness.
- Granulated sugar (200 g + 60 g): Sweetens perfectly and rubs with zest for that fragrant sugar base.
- Vanilla pod or extract (½ pod or 1 tsp): Adds warm, subtle sweetness and depth.
- Vegan butter (100 g): Melted to enrich the cake while keeping it moist and tender.
- Olive oil (75 ml): Keeps the cake soft with a slight fruity undertone; neutral oils work too.
- Vegan Greek-style yogurt or Skyr (175 g): Contributes creaminess and helps with that fluffy crumb.
- All-purpose flour (300 g): The foundation for structure and lightness.
- Baking powder (2 ½ tsp) and baking soda (½ tsp): Leaveners that make the cake rise beautifully.
- Sea salt (¼ tsp): Balances sweetness and enhances all flavors.
- Vegan lemon frosting (½ batch): The crowning glory that adds creamy, tangy sweetness.
- Fresh lemon slices and extra lemon zest (optional): Perfect for decorating and an extra pop of zest.
How to Make Vegan Lemon Drizzle Cake Recipe
Step 1: Prepare Your Ingredients and Pan
Start by preheating your oven to 175°C (350°F). Grease your 10.5″ rectangular pan with oil or vegan butter and line it with parchment paper to prevent sticking. Then create your vegan “buttermilk” by mixing soy milk and freshly squeezed lemon juice in a small bowl—set this aside for 10 minutes so it can curdle slightly, giving the cake its tender crumb.
Step 2: Flavor the Sugar
In a large mixing bowl, combine the sugar, lemon zest, and scraped seeds from the vanilla pod. Use your fingertips to rub the zest into the sugar, releasing those fragrant oils. This simple technique transforms the sugar into an aromatic base that infuses the cake with fresh lemon and vanilla notes.
Step 3: Mix the Wet Ingredients
Next, add the melted vegan butter to your zesty sugar and whisk until smooth. Pour in the olive oil and vegan Greek-style yogurt and whisk again for a minute until everything blends into a luscious, creamy mixture. Finally, add the vegan buttermilk you prepared earlier, whisking just enough to combine all your wet ingredients.
Step 4: Combine Dry Ingredients
Sift the flour, baking powder, baking soda, and sea salt into your wet mixture. Carefully fold with a spatula, making sure to gently incorporate the dry ingredients without overmixing. The goal is a consistent batter with no visible pockets of flour but still light enough to rise beautifully during baking.
Step 5: Bake to Perfection
Pour your batter into the prepared pan and smooth the surface with a spatula. Bake for 25-30 minutes until the top turns a gorgeous golden brown. To check doneness, insert a toothpick or knife into the center—if it comes out clean, your cake is ready. While the cake bakes, you can start preparing the lemon syrup.
Step 6: Prepare the Lemon Syrup
Combine the 60 ml lemon juice and 60 g sugar in a saucepan over medium heat. Bring it to a gentle simmer, whisking until the sugar dissolves completely. This syrup will soak into the cake, adding that signature moist texture and tangy sweetness.
Step 7: Poke and Drizzle
Once your cake is out of the oven but still hot, pierce it several times with a bamboo skewer or fork. Immediately drizzle the warm lemon syrup all over the cake’s surface, allowing it to seep deep inside. Then set the cake aside to cool completely for about an hour—the wait makes all the difference for that luscious, soaked crumb.
Step 8: Frost the Cake
When your cake is cooled, spread half a batch of vegan lemon buttercream evenly over the top using an offset spatula. For a finishing touch, decorate with fresh lemon slices and extra lemon zest. This not only adds beauty but also intensifies the citrus experience.
Step 9: Enjoy or Store
Your Vegan Lemon Drizzle Cake Recipe is ready to impress. Best served at room temperature, it maintains a dreamy, fluffy texture perfect for any occasion.
How to Serve Vegan Lemon Drizzle Cake Recipe
Garnishes
Fresh lemon slices and a sprinkle of lemon zest make the cake look stunning and amplify the citrus aroma. You could also dust a tiny bit of powdered sugar for an elegant touch or add edible flowers for a springtime celebration vibe.
Side Dishes
This cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of plant-based whipped cream to balance the lemon’s brightness. A cup of strong black tea or a light herbal tea also perfectly complements the zesty flavors without overwhelming the palate.
Creative Ways to Present
Try serving individual slices topped with a spoonful of fresh berries to add color and tartness. For a fun twist, transform the leftovers into lemon cake trifles layered with vegan cream and fruit. You could also cut the cake into mini squares for party bites, each adorned with a tiny mint leaf or candied lemon peel.
Make Ahead and Storage
Storing Leftovers
This Vegan Lemon Drizzle Cake Recipe keeps its charm for up to five days when stored in an airtight container in the fridge. For the freshest taste and texture, take the cake out about 1-2 hours before serving to reach room temperature and regain its fluffy softness.
Freezing
If you want to save some for later, freeze uncut, unfrosted cake tightly wrapped in plastic wrap and then in foil. It will keep well for up to three months. Thaw overnight in the fridge, then bring to room temperature before frosting and serving.
Reheating
Never reheat this cake in the microwave as it can dry it out. Instead, allow it to come to room temperature naturally. If you’re craving a slightly warm slice, a quick 5-10 minute bake at 150°C (300°F) wrapped in foil works wonders to refresh its soft crumb without drying it out.
FAQs
Can I use a different plant milk instead of soy milk?
Absolutely! While soy milk is great for curdling and mimicking buttermilk, almond or oat milk with lemon juice will also work well. Just make sure it’s unsweetened to avoid altering the cake’s sweetness balance.
Do I have to use vegan butter, or can I replace it with oil?
The vegan butter adds richness and a tender crumb, but you can substitute it with extra oil if needed. Keep in mind, vegan butter lends a more buttery flavor, enhancing that classic cake taste.
Is it okay to omit the vanilla pod or extract?
Vanilla adds warmth and depth to the flavor but if you don’t have it on hand, the lemon’s brightness can still shine through beautifully. You might want to slightly increase the lemon zest to compensate for some flavor complexity.
Can I make this cake gluten-free?
Yes, but you’ll need to use a gluten-free all-purpose flour blend that includes xanthan gum or a similar binder to maintain the cake’s structure and texture. Be sure to follow the blend’s instructions for best results.
How do I make the vegan lemon frosting mentioned in the recipe?
Vegan lemon frosting is typically made by whipping vegan butter with powdered sugar and fresh lemon juice and zest. It should be smooth, creamy, and bright with citrus flavor to complement the cake perfectly.
Final Thoughts
This Vegan Lemon Drizzle Cake Recipe is one of those feel-good treats that brings smiles every time. It’s refreshing, tender, and packed with fresh lemon flavor that’s perfect for all seasons. Whether for a weeknight dessert, a weekend gathering, or a special occasion, it’s a wonderful way to enjoy a vibrant, plant-based cake that everyone will adore. Go ahead, bake it, savor it, and share the sunshine!
Print
Vegan Lemon Drizzle Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This delightful Vegan Lemon Drizzle Cake is a light, fluffy, and citrus-infused treat perfect for any occasion. Made without dairy or eggs, it uses a vegan buttermilk substitute and a zesty lemon syrup to keep the cake moist and bursting with fresh lemon flavor. Topped with a smooth vegan lemon buttercream frosting and garnished with lemon slices and zest, this cake combines tangy and sweet notes beautifully in every bite. Ideal for gatherings or a refreshing afternoon dessert, it’s simple to make and sure to impress.
Ingredients
For the Vegan Buttermilk:
- 150 ml soy milk
- 40 ml freshly squeezed lemon juice
For the Cake Batter:
- 2 tablespoons lemon zest
- 200 g granulated sugar
- ½ vanilla pod (or 1 teaspoon vanilla extract/vanilla bean paste)
- 100 g vegan butter, melted and cooled to room temperature
- 75 ml olive oil (or neutral oil such as sunflower or rapeseed)
- 175 g vegan Greek-style yogurt or Skyr
- 300 g all-purpose (plain) flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
For the Lemon Syrup:
- 60 g granulated sugar
- 60 ml freshly squeezed lemon juice
For the Frosting and Garnish:
- ½ batch vegan lemon buttercream
- Fresh lemon slices (optional)
- Lemon zest (optional)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Lightly grease a 10.5″ rectangular pan with oil or vegan butter and line with parchment paper. To make vegan buttermilk, combine soy milk and lemon juice in a small bowl, stir, and let sit for 10 minutes to curdle.
- Flavor the sugar: In a large mixing bowl, add the granulated sugar, lemon zest, and scraped vanilla seeds. Use your fingertips to rub the zest into the sugar, releasing the aromatic oils and infusing the sugar with lemon and vanilla flavors.
- Mix the wet ingredients: Add melted vegan butter to the bowl and whisk to combine. Pour in olive oil and vegan yogurt, whisking until smooth and fully incorporated. Add the prepared vegan buttermilk and whisk again to create a uniform wet mixture.
- Mix the dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and sea salt. Add the dry mixture to the wet ingredients and fold gently with a spatula until just combined without visible pockets of flour. Be careful not to overmix to ensure a tender crumb.
- Assemble and bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes until the top is golden brown. Test doneness by inserting a toothpick or knife into the center; it should come out clean.
- Make the lemon syrup: While the cake bakes, combine freshly squeezed lemon juice and granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and set aside.
- Poke and drizzle: Immediately after baking, while the cake is still hot, pierce the surface several times with a bamboo skewer. Slowly drizzle the warm lemon syrup over the cake allowing it to soak in and infuse moisture and flavor. Let the cake cool completely for about an hour.
- Frost: Once cooled, frost the cake with half a batch of vegan lemon buttercream using an offset spatula for a smooth finish. Garnish with fresh lemon slices and additional lemon zest if desired, just before serving.
- Storage: Store the frosted cake in an airtight container at room temperature for up to 5 days for the best texture. If not consumed on the same day, refrigerate for up to 5 days; remove 1-2 hours prior to serving to regain room temperature. Unfrosted, it can last up to 5 days at room temperature.
Notes
- Using granulated sugar ensures proper texture and sweetness balance in both the cake and syrup.
- You can substitute the vanilla pod with vanilla extract or vanilla bean paste if preferred.
- Olive oil adds richness, but neutral oils like sunflower or rapeseed work well if you want a milder flavor.
- The vegan lemon buttercream is essential for topping; use your favorite recipe or a store-bought vegan alternative.
- Be careful not to overmix the batter to keep the cake tender and fluffy.
