Description
A refreshing and tender Vegan Lemon Drizzle Cake bursting with zesty lemon flavor, moist texture achieved using plant-based ingredients like vegan butter, soy milk, and vegan yogurt. Perfectly topped with a vibrant lemon syrup and creamy vegan lemon buttercream frosting, this cake is an ideal bright dessert for any occasion.
Ingredients
Scale
Cake Batter Ingredients
- 150 ml soy milk
- 40 ml lemon juice (freshly squeezed)
- 2 tablespoons lemon zest
- 200 g granulated sugar
- ½ vanilla pod (or 1 teaspoon vanilla extract/vanilla bean paste)
- 100 g vegan butter (melted and cooled to room temperature)
- 75 ml olive oil (or neutral oil such as sunflower or rapeseed)
- 175 g vegan Greek-style yogurt or Skyr
- 300 g all-purpose flour (plain flour)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Lemon Syrup
- 60 g granulated sugar
- 60 ml lemon juice (freshly squeezed)
Frosting and Garnish
- ½ batch vegan lemon buttercream frosting
- fresh lemon slices (optional)
- lemon zest (optional)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Lightly grease a 10.5″ rectangular pan with oil or vegan butter and line it with parchment paper. Combine soy milk and lemon juice in a small bowl to make vegan buttermilk; stir and let sit for 10 minutes.
- Flavor the sugar: In a large mixing bowl, add sugar, lemon zest, and vanilla seeds scraped from the pod. Rub the zest into the sugar using your fingertips to release the aroma.
- Mix the wet ingredients: Add melted vegan butter to the sugar mixture and whisk to combine. Whisk in olive oil and vegan yogurt until smooth. Then add the vegan buttermilk mixture and whisk again until fully incorporated.
- Mix the dry ingredients: Sift flour, baking powder, baking soda, and sea salt together. Fold these dry ingredients gently into the wet mixture with a spatula, mixing just until no visible flour pockets remain. Avoid overmixing to keep the cake tender.
- Assemble and bake: Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake in the preheated oven for 25-30 minutes until golden brown on top. Check doneness by inserting a toothpick or knife; it should come out clean. While baking, prepare the syrup.
- Make the lemon syrup: In a saucepan over medium heat, combine lemon juice and sugar. Bring to a simmer and whisk until sugar dissolves completely. Remove from heat and set aside.
- Poke and drizzle: Immediately after baking, while the cake is still hot, pierce it multiple times with a bamboo skewer. Pour the warm lemon syrup evenly over the cake so it absorbs the syrup thoroughly. Allow the cake to cool completely for about an hour.
- Frost: Prepare half a batch of vegan lemon buttercream. Once the cake is completely cooled, frost the top using an offset spatula. Garnish with fresh lemon slices and extra lemon zest if desired.
- Storage: Keep the cake at room temperature for best texture. If storing for longer, place in an airtight container and refrigerate for up to 5 days. Bring to room temperature 1-2 hours before serving. Unfrosted, it can last at room temperature for up to 5 days.
Notes
- Use granulated sugar suitable for vegans, such as organic or beet sugar.
- Vegan butter can be substituted with coconut oil or any plant-based spread.
- For a neutral flavor, sunflower or rapeseed oil can replace olive oil.
- Ensure vanilla pod is fresh for maximum flavor; alternatively, use quality vanilla extract or bean paste.
- Vegan lemon buttercream can be made using vegan butter, powdered sugar, lemon juice, and lemon zest.
- Letting the vegan buttermilk sit allows the soy milk to curdle slightly, mimicking traditional buttermilk and helping the cake rise.
- Do not overmix the batter to prevent a dense cake.
- Use a bamboo skewer or toothpick to allow lemon syrup to soak into the cake effectively.
- Allow the cake to cool fully before frosting to avoid melting the buttercream.
