Lemon Drizzle Cake

Lemon Drizzle Cake


  • 250g self raising flour
  • 150g sugar
  • 70ml vegetable oil
  • 210ml dairy free milk
  • Rind of 2 lemons
  • 5 tsp lemon juice (I use the bottled stuff)
  • Juice of 2 lemons
  • 100g icing sugar


  • Pre-heat the oven to gas mark 5/ 180c
  • Put the flour, sugar, oil, milk, lemon rind and 5 tsp of lemon juice into a mix bowl and beat to a smooth batter.
  • Pour in to a lined and greased round tin, I use a 7 inch loose bottomed tin but to be honest any tin will do!
  • Put the cake into the oven for 50 minutes. (If you use a bigger tin cook for less time) when you prick with a knife the knife should come out clean.
  • Whilst the cake cooks mix the juice of the two lemons with the icing sugar.
  • Once the cake comes out of the oven pour over half of the lemon and sugar mix. Wait five minutes then pour on the other half.
  • Allow it to cool in the tin.

Tips and Cheats

Don’t worry if you have no lemons and just a bottle of juice. You can omit the rind! I like the flavour and texture it gives but it works without it. You can make it as cupcakes (cook for 15 minutes) or you can cook as a tray bake (30 minutes). It is lovely warm with some plant based cream on top too!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s