Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped with lemon glaze.
Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with baking parchment.
Sift the flour, cornflour, baking powder and bicarbonate of soda into a large bowl then whisk in the ground almonds, sugar and salt.
Add the lemon zest, milk, yogurt, lemon juice, vanilla extract and melted vegan butter.
Whisk gently until no dry lumps remain but be careful not to over-beat the batter.
Working quickly, pour into the prepared loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then loosely cover it with tin foil.
While the cake is baking prepare the syrup - place the lemon juice and sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.
Once the cake is ready, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick. Drizzle over the syrup, making sure that you pour it around the edges as well, not just in the middle. Leave the cake to cool in the tin.
Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.
Place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but pourable icing. Drizzle the icing over the top of the cake and serve. Store any leftovers in an airtight container for up to 5 days.