Picture this: a mound of lemons sit decoratively on a pedestal display in the living room.
A few days ago they looked beautiful and fresh looking. Now they are getting soft and fragrant, and quite quickly heading toward the ripe and unusable stage.
In order avoid wasting them, my mom and I both decided to make something with them. She made 3 batches of lemon curd and me…well, I was reminded of one of my favorite cakes in Scotland…found almost everywhere from Starbucks to Marks and Spencer’s…Lemon Drizzle Cake. And, I veganized it.
I found the recipe for vegan lemon cake and decided to make it a lemon drizzle cake, using a lemon syrup rather than a frosting. (I’m sorry about not having any pictures to share.) One thing I’d change is to add more lemon to the cake, and I’ve updated the recipe below to include additional lemon.
Lemons evoke springtime and warm days of summer…so as we look ahead to an early Spring (as Phil predicted on Groundhog Day), may this cake help us avoid those late winter blues.
Vegan Lemon Drizzle Cake
Zest of 1 large lemon
Juice of 2 large lemons
1 1/2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
6 T vegetable oil (I used canola)
1 tsp white vinegar (you won’t taste it)
1 tsp vanilla
Water (see directions below)
Lemon Drizzle Syrup Ingredients:
1 cup water
1 cup sugar
1 lemon, zested
Juice of 2 lemons
Pre-heat oven to 350 degrees F or 190 degrees C.
Put flour, sugar and baking soda into a mixing bowl. Mix together.
Grate the rind of the two lemons (this is the zest) into a liquid measuring cup or bowl. Juice the lemons into the zest.
Add water to the lemon juice and zest to make up 1 cup of liquid. Add this to the dry ingredients.
Add oil, vanilla and vinegar. Mix well. Mixture will foam.
Pour into a very lightly greased 8 inch cake pan. Bake 25 to 30 minutes or until center of cake bounces back when touched. Let cake cool a little and top with lemon drizzle syrup (directions below).
While cake is baking, make the lemon drizzle syrup.
In a small sauce pan, make a simple syrup with the water and sugar. Stir to dissolve the sugar, add the lemon juice and zest and cook (simmer or light boil, but not a full boil) until thickened as desired. To test the appropriate thickness, dribble some of the syrup onto a plate. Let cool and test. You want it to be a little thick and syrup-y. When ready, let cool slightly. When cake is finished baking, let cool on the cooling rack. Use a cake tester or something to poke small holes on the top, and brush the syrup on to the cake. Repeating several times.
(I used an 8″ springform pan. After letting the cake cool slightly, I unlatched the pan and removed the cake, leaving the cake on the base, before topping with the syrup.)
This cake is really moist and surprisingly light. Honestly, I don’t think anyone will know it’s egg and dairy free!