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sliced vegan lemon loaf cake

One Bowl MOIST Vegan Lemon Drizzle Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 70
  • Total Time: 1 hour 15 minutes
  • Yield: 10 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This rich, soft, and zesty vegan lemon drizzle cake rises so beautifully all with no eggs and no butter! Easy to make in one bowl with simple ingredients!



Lemon Drizzle Cake:

  • 2/3 cup (150 g) unsalted vegan butter or neutral oil, melted and cooled to room temperature
  • 1 1/2 cups (300 g) organic granulated sugar
  • 1 1/2 tbsp dairy free yogurt, room temperature*
  • 45 tbsp lemon zest, from 2 large lemons
  • 1 1/2 tbsp vanilla extract
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 3 cups (375) g all purpose flour*
  • 1 1/4 cups (300 mL) dairy-free milk, room temperature*

Lemon Syrup:

  • 1/4 cup (60 mL) lemon juice
  • 23 tbsp granulated sugar
  • Optional: vegan cream cheese frosting or simple glaze of 1 cup powdered sugar with 1-2 tbsp dairy free milk


  1. Prep: Preheat the oven to 350F, and line a pound loaf pan (about 8″) with parchment paper. Measure out all ingredients.
  2. Rub the sugar with the lemon zest: In a large bowl, rub the sugar and the lemon zest together between clean fingers to help bring out the lemon oil and flavors.
  3. Make the batter: To the sugar mixture, add in the oil, dairy free yogurt, vanilla extract, and salt, and whisk just until mixed. Then add in the baking powder, and whisk again.
  4. Finish the batter: Add in the flour and dairy free milk, and whisk JUST until the flour is combined.
  5. Bake: Pour the lemon loaf batter into the prepared pan, and place onto a baking sheet just incase of any extra spillage. Bake for 65-70 minutes, or until a toothpick comes out clean. If you notice that your vegan lemon drizzle cake loaf is browning too much towards the end you can cover it with parchment paper.
  6. While the loaf is baking: Make the lemon syrup. In a small saucepan, heat the lemon juice and sugar until dissolved. Then pour into a heat-safe jar and let cool while your lemon loaf bakes.
  7. Cool: Once out of the oven, brush the loaf with the lemon syrup and let cool completely before you frost or ice.
  8. Make the frosting: Prepare the frosting according to instructions and frost. Slice and enjoy!


Oil: You can use avocado oil, vegetable oil, or even olive oil.

Gluten free: Swap in a gluten-free flour blend, such as King Arthur Measure-for-Measure Gluten-Free Flour.

Dairy free yogurt: You can use vegan sour cream or dairy free yogurt here- any type will do.

Dairy free milk: I like oat milk, soy milk, or almond milk.