This vegan lemon drizzle recipe is all about the citrus fruits, with added orange and clementine. Super fluffy, zingy and easy to make this classic cake will be one you'll want to come back to all year round.
How to make the Lemon Drizzle Cake
Mix flaxseed and boiling water. Stir and set aside.
Combine flour, sugar, salt, and baking powder in a large bowl.
In another bowl whisk oil, milk, vanilla, lemon zest & juice, and clementine zest & juice.
Add your flax egg to your oil mixture and mix well.
Combine your dry and wet mixtures.
Mix until combined, but be careful not to overmix.
Pour your mixture into a lined tin and smooth out the top.
Bake at 180°C / 356°F for 45 minutes, then turn the oven down to 160°C / 320°F and bake for a further 30 minutes or until a skewer inserted in a middle comes out clean.
How to make the Lemon Drizzle
In a small pan, combine all your lemon drizzle ingredients.
Warm-up until the Lyle's Golden Syrup is dissolved.
When the cake is baked, brush it with the lemon drizzle. Alternatively, you can slowly pour the drizzle on top of the cake, spreading it equally across the cake and letting it soak up.
How to add the toppings (optional)
Decorate with almond flakes and more citrus zest.
Ingredients – 13 items
For the Lemon Drizzle Cake
Pinch fine table salt
Light olive oil
A few scrapes of Lemon zest
Fresh lemon juice
For the Lemon Drizzle
Lyle’s Golden Syrup
For the Toppings (optional)
Flaked almonds, roughly chopped
Lemon, orange & clementine zest
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Ideal for baking and toppings, and a perfect companion for pancakes and porridge.View all products