Vegan Lemon Drizzle Cake

Brittany Ketterman



1 C. Non-dairy milk

2 t. Apple cider vinegar 

Zest of two lemons

Juice of one lemon

1/3 C. Veg oil

1 C. Granulated sugar

2 C. Flour

2 t. Baking powder 

1/2 t. Salt 

Glaze: juice of one lemon and 1 C powdered sugar


Preheat oven to 350*. Mix milk and vinegar together and set aside. Zest lemons into a large bowl, then juice one lemon into bowl. Add oil, sugar, and milk and mix well. Add dry ingredients and stir gently until just combined. 

Pour into a greased loaf pan and bake for about 45 minutes, or until edges are golden brown and a knife inserted in the center comes out clean. 

Prepare glaze while cake cools a bit. Poke the top of the cake all over with a small knife or a toothpick. Pour the glaze evenly over the still-warm cake. Let it finish cooling completely before cutting and serving. 

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