A vegan lemon cake loaf cut into slices

Vegan lemon cake

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(129 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling


Serves 12

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal276
  • fat9g
  • saturates1g
  • carbs47g
  • sugars29g
  • fibre1g
  • protein2g
  • salt0.3g
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  • 100ml vegetable oil, plus extra for the tin
  • 275g self-raising flour
  • 200g golden caster sugar
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 lemon, zested, ½ juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the icing

  • 150g icing sugar
  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

  2. Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

  3. For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

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Comments, questions and tips

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Andrew Harris's picture
Andrew Harris
17th Mar, 2018
such a brilliant recipe, have been making 2 a week for the partner since we discovered this - we have a lemon tree in the garden, so we are doubling and tripling up the lemons in the cake and in the icing, gets better with a lot more lemon
Deborah Sykes's picture
Deborah Sykes
13th Mar, 2018
I adjusted the recipe somewhat and it was much nicer than the original lemon cake. Made small loaf cakes. First I boiled a tangerine for 45 minutes in water to soften, blended it and, together with the grated rind of half an orange, added it to the mixture. Did not use lemon at all. I only used 225g SR flour replacing the other 50 grams with ground almonds. I used melted Trex and reduced the sugar to 150g. I used 25g of sugar and clementine juice to make a syrup which I poured over when cakes still warm. Cooked cakes for 15-20 mins. Decorated with dribbled orange icing. Made for a vegan friend. Great.
Thomas Halpin's picture
Thomas Halpin
18th Jul, 2018
Sames, Had to change it abit not going to lie.
Jane Brown's picture
Jane Brown
14th Mar, 2018
Do you think this would work using lemon instead of clementine? I love Lemon Drizzle Cake and would like it to turn out similar.
Cole Kennedy's picture
Cole Kennedy
3rd Mar, 2018
Made this cake today for a bit of an indulgent treat - lemon cake is my absolute favourite - taste = 10/10 so follow the recipe, because it’s a taste sensation. Presentation = 3.5/10 haha! The cooking time of 30 mins I wouldn’t say is correct. I ended up opening oven after 30 mins to a slightly sunken middle and very soggy inner, so ended up putting it back in for a good 20-25 mins more which meant the inside was PERFECT but the outside very crunchy, which is of course tasty, but when you cut it it falls apart.. So if you’re not caring about presentation and want a delicious, easy and quick cake, then go for it!
11th Feb, 2018
Oh dear! Underbaked this and it developed a huge hole in the middle! Did the skewer test and it came out clean at 30 mins but clearly wasn't done. Would follow comments (wish I'd looked before!) and bake some more. I also would agree with those who made it more lemony. Made this for others but for myself will be going back to Mary Berry's lemon drizzle I'm afraid!
Thomas Halpin's picture
Thomas Halpin
18th Jul, 2018
Oh dear! Should've left it in the oven maybe you would've had a better outcome, But I see how easy it is to under cook or over bake something. But if it was me I would've ate it, But it didn't Work out for me either. it just collapsed in the tray because it was soooo Crumbly. but overall it was such a brilliant recipe for... vegans!
Julie Gage's picture
Julie Gage
10th Feb, 2018
Made this today for my allergy kids to have at grandmas and everyone loved it. It could have been more lemony but good texture. I substituted 50g of ground almonds in place of 50g SR flour. Also I cooked for about 45 mins at 160
Teresa Potter's picture
Teresa Potter
3rd Feb, 2018
Love this recipe. I do add extra zest to the mixture as it gives it more zing. I make this cake for the whole family, some if whom are not vegan, and they all love it.
22nd Jan, 2018
Really simple to make and looks nice when baked. However the texture is quite doughy. Not as flavourful as I had hoped


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