Lemon Drizzle Cake (Ve)

Although the texture is quite dense, this cake is lovely and moist with a nice strong flavour.

Ingredients (for cake)

  • 2 C self-raising flour
  • 1 C caster sugar
  • 1 tsp baking powder
  • 2 T poppy seeds
  • 1/4 C sunflower or other vegetable oil
  • juice and zest of 1 lemon
  • 200ml oat milk
  • margarine or oil for greasing the loaf tin

Ingredients (for drizzle)

  • 4oz granulated sugar
  • juice of 1 lemon


Preheat the oven to 200 degrees celcius and grease and line a 2lb loaf tin.

Mix the dry ingredients plus the lemon zest together in a large bowl, and mix the wet ingredients together in a jug. Then add the wet ingredients to the bowl and beat together until well combined. Pour the mixture into the loaf tin and bake for approximately 40 minutes.

Meanwhile mix the drizzle ingredients together, and pour over the cake once it’s out of the oven. Leave the cake in the tin for about 10 minutes to cool down, and then turn it out and leave it to cool on a cooling rack.

Contributed by Nadia, based on a recipe by Katie Siddons