I first came across lemon drizzle loaf when I was a student in London. My German classmate, Anna, made a whole tray of lemony goodness for the class to share and I was absolutely addicted from the first bite.
Granted, the recipe for Anna’s cake is a fiercely kept family secret so unfortunately I couldn’t recreate it myself, but I think this vegan lemon drizzle cake recipe is as close as it gets!
I found the base recipe on the Ethical Chef website and modified it a little to my taste. Happy baking!
275g plain flour
200g caster sugar
1 tbsp vanilla essence
1 tsp baking powder
2 lemons + zest
100ml coconut oil
250g icing sugar (150g for drizzle, 100g for frosting)
1 can full fat coconut milk
Mix flour, baking powder, sugar and vanilla essence in a bowl and then add the oil, juice of one lemon and water.
Make sure it’s all combined well before pouring into a lined cake tin.
Bake for 30 minutes at 200 degrees until a knife comes out clean.
Allow to cool while you make the glaze.
Combine 150g of icing sugar with the juice of 1 lemon and mix until the consistency is wet enough to pour over the cake (you can add a little more water or icing sugar as needed).
Pour over the top of the loaf before totally cool so the glaze can soak into the sponge.
Allow the glaze to harden slightly and then repeat. Do this 3 or 4 times so that you’re left with a hard, sweet top (optional).
Chill the coconut milk in the fridge overnight and the next day, just before whipping, chill a metal mixing bowl for 10 minutes.
Scrape the thickened cream out of the can (make sure not to tip or shake the can as this will cause separation) and place in mixing bowl.
Beat it for 30 seconds until creamy then add vanilla, zest and icing sugar and mix until it’s creamy and smooth (this will be a further 60 seconds or so).
Spread over a slice of lemon loaf and enjoy!
Note: The cream should be used immediately or refrigerated (it will keep for 1-2 weeks)