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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Serves- 8-10
Level- Easy
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Ingredients
-275g of self-raising flour
-1 teaspoon of baking powder
-195g of golden caster sugar
-1 & 1/2 lemon zest
-100ml of olive oil
-170g of water
-Juice of 1 lemon
-Juice of 1 lemon
Ingredients for the glaze
-Icing sugar
-lemon juice
-Pink food colouring (optional)
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Step 1- Preheat your oven to 180 degrees c 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.
To make the 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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Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3
All of my social media links are in the side bar...come and say Hi :)
Share and follow me for more yummy posts to come!
Holly Jade
Step 1- Preheat your oven to 180 degrees c 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.
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.
To make the 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!
...
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3
All of my social media links are in the side bar...come and say Hi :)
Share and follow me for more yummy posts to come!
Holly Jade
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