Dairy-Free Lemon Drizzle Cake

Bright, zesty, and completely dairy-free, this Lemon Drizzle Cake is the ultimate treat for citrus lovers seeking a plant-based twist on a classic dessert. Made with almond milk and olive oil, this moist and tender loaf is bursting with fresh lemon flavor, enhanced by fragrant zest and a tangy drizzle soaked into every bite. Simple baking techniques and pantry-friendly ingredients make this an approachable recipe, taking just 20 minutes of prep before baking to golden perfection. Ideal for tea-time, brunch, or an indulgent afternoon snack, this easy dairy-free lemon drizzle cake will delight everyone at the table—whether they follow a dairy-free diet or not!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 200 grams all-purpose flour
• 175 grams caster sugar
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 2 tablespoons lemon zest
• 150 milliliters almond milk
• 100 milliliters olive oil
• 2 large eggs
• 3 tablespoons lemon juice
• 100 grams icing sugar
• 2 tablespoons extra lemon juice

Directions

Step 1

Preheat your oven to 180°C (356°F) and grease a 9x5-inch loaf pan with a non-stick spray or line it with parchment paper.

Step 2

In a large mixing bowl, combine the all-purpose flour, caster sugar, baking powder, salt, and lemon zest. Whisk together until well combined.

Step 3

In another bowl, whisk together the almond milk, olive oil, and eggs until they are well mixed.

Step 4

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to over-mix as this can result in a dense cake.

Step 5

Stir in the lemon juice until evenly distributed through the batter.

Step 6

Pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.

Step 7

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 8

While the cake is baking, prepare the lemon drizzle by mixing the icing sugar with the extra lemon juice in a small bowl. Stir until you have a smooth and pourable consistency.

Step 9

Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack.

Step 10

While the cake is still warm, poke small holes across the top using a skewer or a fork. Pour the lemon drizzle evenly over the cake, allowing it to soak into the holes.

Step 11

Let the cake cool completely before slicing and serving. Enjoy the zesty flavors of this dairy-free lemon drizzle cake!

Nutrition Facts

Serving size	919 grams (919.0g)

Amount per serving	% Daily Value*
Calories	2890

Total Fat 108.20g	139%
Saturated Fat 18.30g	92%
Polyunsaturated Fat 9.40g
Cholesterol 372mg	124%
Sodium 1865mg	81%
Total Carbohydrate 450.90g	164%
Dietary Fiber 8.00g	29%
Total Sugars 286.50g
Protein 34.60g	69%

Vitamin D 132IU	658%
Calcium 371mg	28%
Iron 12mg	69%
Potassium 525mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 4.7%

Carbs: 61.9%