Lemon Drizzle Loaf Cake
This lemon drizzle loaf cake is the BEST vegan lemon drizzle cake ever. The cake is super soft and moist which is exactly what you want from a lemon drizzle loaf cake! The bitter lemon flavour pairs perfectly with the sweetness of the sponge and of the sugar drizzle.
Ingredients
- 400 ml Milk unsweetened, almond
- 1 tablespoon Apple cider vinegar
- 300 g Sugar caster, super-fine
- 1 tablespoon Lemon extract
- 150 ml Vegetable oil
- 350 g Flour plain, white, all-purpose
- ¾ teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- Decorations of choice I used lemons and lemon peel
For the Lemon Drizzle
- 100 g Icing sugar
- 1 Lemon juice you may need slightly more that this depending on how big/ juicy the lemons are
Instructions
- Pre-heat your oven to 180°C/ 356°F. Grease a standard loaf tin (mine is 10x4 inches) with a small amount of butter.
- Pour your milk and apple cider vinegar into a large bowl and whisk together briefly, until just combined. Set this aside for a couple of minutes. It will curdle (but don't worry- this is what we want!).
- In another bowl, sieve the flour, soda, baking powder and salt. Mix these dry ingredients together with a spoon. Then, into your bowl with the buttermilk, place your caster sugar, lemon extract + oil. Whisk together until just combined. Then, pour your wet ingredients into your dry ingredients bowl, whisking as you go.
- Pour your cake batter into the greased loaf tin. Bake for 55 minutes, or until a knife comes out of the centre clean. Then leave the cake to cool in the tin completely.
- In a bowl, combine your icing sugar with the lemon juice. A thin sugar paste should form. If you use one lemon and the paste is too thick, add more lemon juice. Pour this on top of the loaf cake.
- Once the drizzle as been added, finalise your lemon drizzle loaf cake with whatever decorations you want! I chose lemon slices and lemon peel. ENJOY!
Tried this recipe?Let us know how it was!