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5 from 6 votes

Easy Vegan Lemon Drizzle Cake

This vegan lemon drizzle cake is fluffy, light and zesty! It's easy to prepare and uses only 8 common ingredients. The cake gets its moisture from a simple lemon drizzle or syrup.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Cuisine: American, Vegan
Servings: 10
Author: Anthea


Vegan Lemon Cake

Lemon Drizzle/Syrup

Lemon Icing


  • Preheat your oven to 180°C (355°F). Grease or line an 8 inch (20 cm) loaf pan.

To make the vegan lemon cake:

  • Add all the dry cake ingredients (flour, sugar, baking powder, zest and salt) to a large mixing bowl. Mix til there are big lumps. Add all the wet ingredients (milk, oil, lemon juice and vanilla) and mix until combined. Some lumps are fine!
  • Pour the lemon cake batter into your prepared loaf pan.
  • Bake the cake for 55 minutes to 1 hour or until you can insert a toothpick in the middle and it comes out clean. Keep the cake in the loaf pan.

Meanwhile, make the lemon syrup:

  • Add the sugar and lemon juice to a small saucepan over medium heat.
  • Mix the mixture until the sugar has completely dissolved. This should take 1-2 minutes.
  • While the lemon cake is still warm, use a long skewer or knife to generosly poke holes in the cake.
  • Pour the lemon syrup over the warm cake. Allow the cake to cool in the loaf pan.

To make the icing:

  • Add all the ingredients to a medium bowl and mix until smooth. Add more lemon juice for a thinner icing or more sugar for a thicker icing.
  • Remove the lemon cake from the loaf pan.
  • Drizzle the icing over your cooled cake, allowing the icing to drip down the sides.

Serving the cake:

  • Optional: Just before serving, top the cake with fresh berries and lemon zest.
  • Store leftovers in an airtight container at room temperature for a day or in the fridge for up to 3 days. The cake can be stored without the icing in the freezer for up to 1 month.


  1. For a richer cake, you can replace 1⁄2 cup (65g) of the all-purpose flour with 2⁄3 cup (65g) almond flour. In addition, to make this vegan lemon cake gluten-free, substitute the all-purpose flour for 1 2⁄3 cups (165g) almond flour and 1 cup (160g) gluten-free all-purpose flour.
  2. Alternatively, you can use 3 tablespoons of your liquid sweetener of choice. Instead of cooking the mixture on the stovetop, you can simply mix the sweetener with lemon juice in a small bowl.


Serving: 1 slice with icing | Calories: 358kcal | Carbohydrates: 67g | Protein: 3g | Fat: 9g | Sodium: 161mg | Potassium: 49mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 2mg
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