Zingy lemon drizzle cake

  • Serves 10-12
  • Preparation Time 15 Minutes
  • Cooking Time 45 Minutes

Lemon drizzle cake is an all-time classic, which just about every baker has their own go-to recipe. I know this is traditionally not a seasonal cake, but the zingy freshness always conjures up springtime.

  • Tangy
  • Lip-smacking
  • Fresh
  • Delicious
  • Bursting with flavour

Lemons just bring this cake alive. We all know the traditional lemon cake has a crunchy sugary lemony drizzle, which seeps down through the cake. This one, however, has a glace icing spread thickly over the top. You can leave this off if you prefer but I feel it just makes it doubly delicious.


  1. This is made with plain flour although it works equally well with gluten-free plain flour too. I made mine using Doves Farms GF plain flour as I am coeliac. You will need to add 1/2 tsp of xanthan gum to your flour if it is not included in the ingredients on the packet.
  2. If you want to make a lime drizzle cake then just substitute for equal amounts of lime zest and juice.


  • 75ml vegetable oil
  • zest of 1 lemon
  • 200g caster sugar
  • 200g plain flour
  • 50g ground almonds
  • pinch of salt
  • 1 tsp bicarbonate of soda
  • juice of 1/2 a lemon
  • 220 ml soya milk
  • Zest of 1 unwaxed lemon

First glaze

  • 2 tbsp granulated sugar
  • 2 tbsp lemon juice

Glace icing

  • 200g icing sugar
  • 2 tbsp lemon juice


  1. Preheat the oven to 170C and line a 2lb loaf tin with baking parchment or liner
  2. In a large bowl add the sugar and oil and whisk together.
  3. Add in the lemon zest, flour, bicarb, milk, and salt. Mix together thoroughly and then add the lemon juice.
  4. Pour into the prepared tin and place in the oven. Bake for between 40-45 minutes or until it is golden brown. You can test to see if an inserted metal skewer comes out clean. This is a good indication that a cake is cooked.
  5. Remove from the oven and while it is still in the hot and in the baking tin, poke it all over with a skewer making several holes down through the cake.
  6. Mix together the granulated sugar and lemon juice and drizzle all over the top of the cake. This will add moisture as it drips through the cake and a wonderful lemony flavour.
  7. Once cool remove from the tin and peel off the baking paper or liner and place it on a cooling rack.
  8. In a bowl mix together the icing sugar and half of the lemon juice, adding more juice if needed until you achieve a thick drizzle.
  9. Place a cutting board or a sheet of baking paper under the cooling rack and then pour the icing over the cake and decorate as desired.

Freezing it

If you want to make it ahead of time, then you place the sugar icing on top and once fully cooled wrap and freeze for up to a month. Defrost fully before adding the glace icing.

The cake will keep once fully decorated in an airproof container for 4 days.

Previous recipes

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Banana cake with vanilla frosting

If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would also love to hear

4 thoughts on “Zingy lemon drizzle cake

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  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy's New Vintage Kitchen says:

    Beautiful, I can taste the lemon!

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