Lemon drizzle cake

Lemon drizzle cake

This is a plant based version of the classic lemon drizzle, moist, lemony with a thin crispy icing on top,

Preheat the oven to 180C. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper.

Mix the flour, baking powder, bicarbonate of soda and salt in a large bowl.

Mix the oil, sugar and coconut milk together in a jug, then add the lemon zest, the juice of the lemons and the vanilla extract.

Slowly pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine until a smooth mix, then pour into the cake tin and bake for 30–35 minutes or until a cake tester comes out clean.

Leave the cake in the tin to cool.

While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the tin until completely cool, then remove and serve.

Lemon Drizzle cake
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Plant based lemon drizzle cake

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: Modern British
Servings: 8 people
Calories: 292kcal

Equipment

Ingredients

lemon cake

  • 225 g plain flour
  • 1.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • .25 tsp salt
  • 100 ml vegetable oil
  • 150 g caster sugar
  • 250 ml coconut milk
  • 2 lemons
  • 1 tsp vanilla extract

drizzle

  • 1 lemons
  • 85 g caster sugar

Method

  • Preheat the oven to 180C. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper.
  • Mix the flour, baking powder, bicarbonate of soda and salt in a large bowl.
  • Mix the oil, sugar and coconut milk together in a jug, then add the lemon zest, the juice of the lemons and the vanilla extract.
  • Slowly pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine until a smooth mix, then pour into the cake tin and bake for 30–35 minutes or until a cake tester comes out clean.
  • Leave the cake to cool in the tin
  • While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
  • Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

Nutrition

Calories: 292kcal | Carbohydrates: 57g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 230mg | Potassium: 172mg | Fiber: 2g | Sugar: 31g | Vitamin A: 12IU | Vitamin C: 29mg | Calcium: 69mg | Iron: 3mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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