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Vegan Lemon Drizzle Loaf

Prep time: 20 mins
Cook time: 45 mins
Serves: 6
Zingy yet sweet! These flavours fuse together in our lemon drizzle loaf, bringing summer back into the kitchen as we head into those colder months. Lemon zest is our secret ingredient to create a burst of fresh flavour in the loaf. We may be heading into Autumn, but your taste buds don’t have to!
Posted on 23/09/22 by Emma
EquipmentZesterJuicerMeasuring JugKitchen scalesWooden spoonLarge mixing bowlSieveElectric/hand whisk Greaseproof paperLoaf tin (23 x 13 x 7 cm)Small SaucepanSmall mixing bowl
IngredientsPlease wash all fresh ingredients before use

For the loaf

100ml vegetable oil

1 lemon: zest and juice

200g caster sugar

200ml soya milk

275g self-raising flour

1tsp baking powder


50g caster sugar

Juice from half a lemon 




Juice of half a lemon

100g icing sugar

Zest of 1 lemon

Before you start

Preheat the oven to 180°C/ 360°F/ Gas 6.



Zest the lemons to collect the bright yellow outer layer of the peel.  Avoid the white pith directly underneath, as this is quite bitter.


Juice one of the zested lemons with a juicer or using a fork (see Cooking Tips below the recipe). 


From the loaf ingredients, mix together the vegetable oil, caster sugar, juice and zest from 1 lemon, and soya milk in a large mixing bowl. Carefully sieve the self-raising flour and baking powder into the bowl and whisk the mixture until a smooth batter is formed.


Pour the batter into a lined loaf tin and bake in the oven for 45 minutes, or until the loaf is cooked. To test if the loaf is cooked insert a knife into the top of the loaf, the knife should be clean when removed. 


For the syrup, dissolve the lemon juice and caster sugar in a small saucepan over a low heat on the hob. Once the loaf is cooked, pour over the syrup. 


Allow the loaf to cool for 30 mins. Then, mix together the lemon juice, zest, and icing sugar in a small mixing bowl and drizzle over the loaf.

Tips for making a great loaf
Zest your lemons before you juice them, it’ll be easier to remove the zest that way!
Make sure you use organic lemons! Non-organic lemons sometimes have a wax coating to preserve them which, although is safe to eat, you probably don’t want in your zest!
You can store any leftover lemon zest in an airtight container in the freezer for up to 6 months. Don’t store it in the fridge as it’ll lose its flavour!
No worries if you don’t have a juicer! You can get the majority of the juice from a lemon just by cutting the lemon in half, pressing a fork into the center of each half, squeeze and twist. Do this over a sieve to remove the pulp and seeds.
Regardless of which method you use to juice your lemon, you’ll get more juice easier if you roll the whole lemon backwards and forwards on your kitchen counter a few times.
If the loaf starts to burn on top before it has finished cooking, cover the top in tin foil.
Got spare ingredients? You can make an extra loaf and store it in the freezer! First, allow it to cool completely and wrap in greaseproof paper and cling film. Remove from the freezer the night before you want to use it to allow your loaf to defrost. Once defrosted, you can decorate with the icing!