Apparently lemon drizzle is England’s favourite cake! Nice with afternoon tea, it’s light and zesty, and perfect for a snack.
This Vegan Lemon Drizzle Cake (The Veg Space) is a sponge with lemon drizzle syrup and topped with lemon icing. Serve with Earl Grey Tea (caffeine-free for pregnancy/nursing).
Use Flora vegan butter (no palm oil). Before cooking, read up on kitchen safety for people and pets (citrus fruits are toxic to animal friends).
Not much is known about the origins of lemon drizzle cake. One theory is that it was created in the Jewish Chronicle in 1967, so it’s quite a modern cake.
Also try these lemon drizzle squares from Katy Beskow’s book Easy Vegan Bible.
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.
