Lemon loaf cake | Vegan


After spending my bank holiday Monday watching back to back episodes of The Great British Bakeoff, I was reminding of how much I loved baking … and Mary Berry. So I pulled out my Bakeoff recipe book and came across a mouth watering lemon cake.


Obviously the recipe contain eggs and milk so I had a quick search online to find some vegan versions so I could enjoy it along with my picky family. The basis of the recipe comes from a recipe I found on the BBC website slightly mixed with others.


This recipe is remarkably simple and be whipped up in 50 minutes (excluding the cooling and icing). Whether your vegan or you eat dairy/eggs, this is the perfect cake to enjoy with a cup of tea amongst family and friends (or all to yourself in PJs).

Lemon loaf cake | Vegan

  • Servings: 6-8
  • Print



  • 275g Self Raising Flour
  • 200g Caster Sugar
  • 1tsp Baking Powder
  • Zest of 1 Lemon
  • 100ml vegetable oil
  • 170ml cold water
  • Juice of 1Lemon
  • 150g Icing sugar
  • 1 tsp Vanilla extract


1.Preheat the oven to 200C / Gas mark 6 and oil a loaf tin
2.In a large bowl mix together the flour, caster sugar, baking powder and zest.
3.Add in half the lemon juice, oil and water, then mix until combined.
4.Pour the mixture into the loaf tin and bake for between 30 and 40 minutes or until a skewer comes out clean.
5.Once the cake is cool, mix together the rest of the lemon juice, vanilla and icing sugar until you get a thick but pourable consistency. If needed add more sugar or juice. Then pour over the loaf and leave to set.

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