vegan lemon drizzle cake

Lemon drizzle is officially England’s favourite cake! This Vegan Lemon Drizzle Cake (The Veg Space) is a sponge with lemon drizzle syrup and topped with lemon icing. Not much is known about its origians. One theory is that it was created in the Jewish Chronicle in 1967, so it’s quite a modern cake. Serve with Earl Grey tea (caffeine-free for pregnancy/nursing). 

Choose palm-oil-vegan butter. Keep recipes from pets due to unsafe ingredients like citrus. Read food safety for people & pets.

To get the most juice out of fresh lemons, roll them between your hands before use. This will break the pith away from the flesh. Top tip!

Vegan Lemon Pound Cake (Floured Frame) can be kept in the fridge for up to 4 days or store (uniced) in a freezer-safe container for up to 2 months. It’s a simple recipe that just mixes up flour, salt, sugar, baking agents and the zest of 2 lemons with sugar, plant milk, vanilla, lemon juice and oil. It’s then glazed using a lemon-infused powdered sugar and more lemon zest.

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