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Lemon drizzle cake

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Lemon drizzle has recently been voted the UK’s most popular cake, and this vegan version tastes just as good!


  • 10oz (300g) self-raising flour
  • 2 tsp baking powder
  • 7oz (200g) caster sugar
  • 6 tbs vegetable oil
  • Juice of half a lemon made up to half a pint with water

For icing

  • 6oz (100g) icing sugar (sifted)
  • 4-8 tbsp fresh lemon juice

*This is a fab tip I picked up from Ms Cupcake.


  1. Pre-heat oven to 180C (160 fan assisted)/Gas 5.
  2. Grease a loaf tin.
  3. Sift the flour and baking powder and mix thoroughly.
  4. Stir in the sugar.
  5. Add wet ingredients. Mix well.
  6. Tap the bowl onto the work surface to stop the raising agents working too quickly – you will see the bubbles pop.*
  7. Pour into the loaf tin and tap the tins on the work surface again.
  8. Bake for approximately 30 mins, or until a cocktail stick, inserted into the middle of the cake, comes out clean.
  9. While the cake is cooking, make the icing by gradually beating the lemon juice into the icing sugar to give a smooth icing, thick enough to coat the back of a spoon (You may not need all the lemon juice)
  10. As soon as you have removed the cake from the oven pour the icing onto the cake and quickly spread it out.
  11. Cool completely in the tin before turning out and serving.