Comments on: Vegan Lemon Drizzle Cake!

By: Anthi

Anthi — Sat, 19 Apr 2025 21:21:01 +0000

In reply to Chloe.

Great recipe! Very moist and zingy. I used limes in the icing sugar decoration as I ran out of lemons which worked well

By: Kerry

Kerry — Wed, 12 Feb 2025 19:06:04 +0000

Could you leave out the white wine vinegar?

By: Clare o

Clare o — Thu, 15 Aug 2024 04:52:59 +0000

The is honestly my favourite cake recipe in the entire world! Absolutely bomb. I just made it again then and already can’t wait to devour it. 100000/10!

By: Becca

Becca — Fri, 02 Aug 2024 15:03:05 +0000

In reply to Kerstin. I would like to make an orange & passion fruit version of this, would it be possible just to swap out some of the non-dairy milk with 50ml passion fruit juice & the juice of an orange, or would it affect the bake too much?

By: Steph

Steph — Wed, 22 May 2024 08:36:43 +0000

Made this for the first time and it was amazing! My tin was slightly smaller, so left some of the mixture out and made tiny cupcakes with the rest of it. I found that outing the lemon, sugar syrup over the top made it a bit too moist on some parts. So will omit next time. But 10/10 amazing bake

By: Jane's Patisserie

Jane's Patisserie — Wed, 08 May 2024 10:46:10 +0000

In reply to Michael James. Oh no! That means your tin is too small. 2lb loaf tins vary in size a lot (no idea why, very annoying), so unfortunately yours is smaller. Try only filling 2/3 full and then make cupcakes with spare mix.

By: Michael James

Michael James — Sun, 05 May 2024 13:04:22 +0000

Followed this recipe exactly as stated and used a 2 lb loaf tin too and the cake spent about 5 minutes overflowing from the tin literally half the cake is overflowing continuously out of the tin

By: Mo

Mo — Thu, 18 Apr 2024 14:49:20 +0000

Used this recipe many times and I love it!
Just wondering if I could turn this into a vegan coffee loaf by adding instant coffee to the milk?

By: Sarah

Sarah — Mon, 11 Mar 2024 18:02:16 +0000

This is the best lemon drizzle cake recipe i have found. My family have really enjoyed it – vegan or not. Delicious!

By: Mikey

Mikey — Wed, 06 Mar 2024 11:31:47 +0000

Made this yesterday and turned out perfectly. Used fresh lemons and some orange zest in the bake & soak, then bottled lemon for the icing sugar on top. Texture of the cake is superb for a vegan bake. I used a skewer to poke some holes to allow the glaze to soak in, too.

Great tip from Jane above about listening for bubbles/crackles – extra 5 mins in my bake must’ve made a difference.

By: Jane's Patisserie

Jane's Patisserie — Wed, 21 Feb 2024 20:01:33 +0000

In reply to Chantelle. Annoyingly, 2lb loaf tins sometimes are half the size they should be so it's likely that yours is one of the incorrect ones. It's worth only ever filling a tin to 2/3 full max, and if there is any spare mix making cupcakes or similar!

By: Chantelle

Chantelle — Wed, 21 Feb 2024 11:12:00 +0000

Followed the recipe exactly, used the exact size cake tin you suggested… its overflowing in my oven making a huge mess… hopefully when it’s cooked it’s gonna taste amazing and be worth cleaning my oven for

By: Val

Val — Wed, 06 Dec 2023 18:37:32 +0000

Being a vegan for many many years and plenty of baking I have to say this was the very best lemon drizzle cake I have ever made. It was nice and firm as well as being super moist an cut beautifully. I made in an 8″ square tin as my loaf tin is in the freezer already with my Xmas dimmer. Thanks Jane. X

By: Jane's Patisserie

Jane's Patisserie — Tue, 22 Aug 2023 12:45:49 +0000

In reply to Fiona Bramzell. Hey! This can mean it's still underbaked. If a cake is still making a bubbling/crackling sound it needs longer baking, even if a skewer is clean! x