Vegan Lemon Drizzle Cake

A Lemon Drizzle Cake, vegan and gluten-free adaptable, with rustic texture and
vibrant lemon flavor. Made with lemon syrup and lemon icing, garnish with
rosemary flowers and mint. So easy!

Servings: 1 loaf

Author:

Prep Time
15 minutes

Cook Time
1 hour, 5 minutes

Total Time
1 hour, 20 minutes

Course:

Dessert

Keywords:

Instructions

1 Preheat oven to 350F. Lightly grease a loaf pan and line with parchment paper.
2 Add all of the dry ingredients (flour through salt) to a large mixing bowl.
Whisk to combine.
3 Add the wet ingredients (milk through vanilla) to the bowl and whisk gently to
fold the wet ingredients in. Be careful not to over-mix. Whisk enough to mix the
flour in, but don't over-work it!
4 Pour into the prepared loaf pan. Bake 55-65 minutes, or until a toothpick comes
out clean. Feel free to check after 50 minutes, as all ovens cook differently.
Keep the oven light on and watch it as it nears baking.
5 While baking, prepare the lemon syrup by warming the sugar and lemon juice over
low heat in a skillet until the sugar dissolves to create a syrup. Turn off the
heat.
6 Remove lemon cake from the oven and let cool for 10 minutes.
7 Poke holes in the cake and pour the lemon syrup over top, getting into the edges
too. Lift the cake out of the pan by pulling up on the parchment paper.
8 Prepare the lemon icing by combining the powdered sugar and lemon juice. Drizzle
over top of the cake.
9 Decorate the cake with minced herbs like rosemary or mint. Garnish with rosemary
flowers or lavender. You can add lemon zest to the cake too if you'd like!

Vegan Lemon Drizzle Cake

Course:

Keywords:

🧂 Ingredients

Instructions

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