Lemon Drizzle Cake

A moist yet fluffy vanilla sponge with a strong citrus glaze topped with freeze-dried raspberries.
I used a 1×8” round tin for this cake.

Serves 1 cake

Cooks in 60 Minutes


  • 275g self-raising flour
  • 1 tsp baking soda
  • Juice 1/2 lemon
  • 125g caster sugar
  • 125g vegetable spread (or other butter alternatives) make sure it’s soft or broken up into small pieces
  • 200ml oat milk
  • 1 tsp vanilla extract


  • 100g icing sugar
  • Juice of 1 and a half lemons
  • Zest of 1 lemon


  • Handful freeze-dried raspberries (optional as decoration)


  1. Preheat the oven to 170β€’ C
  2. In a jug add the oat milk and lemon juice and let stand for 1 minute.
  3. Now in a mixing bowl or food blender add all the cake ingredients (yes no need to sieve flour) into a thick creamy batter.
  4. Line the cake tin and pour in the batter.
  5. Bake for 50 minutes.
  6. Leave cool completely for 1 hour before gently tipping out of the tin.
  7. For the glaze- add the icing sugar, lemon juice, and zest into a bowl stir until smooth.
  8. Using a skewer make a few incisions around the cake before pouring over the glaze so it can trickle down into the sponge.
  9. Pour over the glaze – eat now or let the glaze set.