Dairy-Free Lemon Drizzle Cake
Brighten your day with this irresistible Dairy-Free Lemon Drizzle Cake—a zesty twist on a classic treat that's perfect for those avoiding dairy. Made with almond milk and olive oil, this moist and tender cake is bursting with the vibrant flavor of fresh lemon zest and juice, ensuring every bite is refreshingly citrusy. The simple lemon drizzle, infused with tangy lemon juice, soaks into the warm loaf to create a delightful glaze that enhances its natural sweetness. Easy to make and ready in just an hour, this crowd-pleasing dessert is ideal for afternoon tea, special occasions, or simply when you're craving a dairy-free indulgence. Whether you're catering to dietary restrictions or just love the idea of a lighter, zingier cake, this recipe delivers pure joy with every slice!
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Recipe Information
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
Instructions
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.
In a large mixing bowl, combine the all-purpose flour, caster sugar, baking powder, salt, and lemon zest. Whisk together until well combined.
In another bowl, whisk together the almond milk, olive oil, and eggs until they are well mixed.
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.
Stir in the lemon juice until evenly distributed through the batter.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
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.
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.
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.
Let the cake cool completely before slicing and serving. Enjoy the zesty flavors of this dairy-free lemon drizzle cake!
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 450.9 g | 164% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 286.5 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 370 mg | 28% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 525 mg | 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.
