This dairy-free lemon drizzle cake is bursting with bright lemon and warm vanilla. Soft, tender and perfectly moist, this easy loaf is ideal for brunch or dessert. Soy-free and vegetarian.

Get your oven ready—this dairy-free lemon drizzle cake is an effortless crowd-pleaser.

The perfect spring loaf:

Soft, tender crumb and excellent moisture.
Bright lemon and warm vanilla flavors throughout.
Finished with a tangy glaze that ties everything together.

Enjoy it with coffee or tea, serve it as part of a brunch spread, or offer it as a light dessert.

It reminds me of the classic lemon loaf—comforting and familiar.

I haven’t had that exact famous version in years due to a dairy allergy, but this loaf brings similar nostalgic charm.

How to Make Dairy-Free Lemon Drizzle Cake

Overview of the process:

1. Whisk the dry ingredients. Combine all-purpose flour, baking powder, salt, and a pinch of cinnamon and nutmeg.

2. Mix the wet ingredients. Rub lemon zest into the sugar until fragrant, then whisk in eggs, coconut buttermilk, oil and vanilla.

3. Fold together. Gently combine wet and dry ingredients, then transfer the batter to a greased or parchment-lined 9×5-inch loaf pan.

4. Bake until golden. Bake at 325ºF for about 55–60 minutes, until a tester comes out clean. Tent with foil if the top browns too quickly.

5. Drizzle with icing. After the cake has cooled completely, whisk confectioners’ sugar with lemon juice and a little coconut buttermilk, then drizzle over the loaf.

Tips & Tricks

Measure flour correctly: fluff the flour first, spoon into the measuring cup, then level off to avoid a dense loaf.
You’ll need about 2–3 lemons to yield 2 tablespoons of zest.
If you prefer a stronger lemon profile, add a little more zest. Lemon extract made little difference in my tests, so fresh zest is best.
Any neutral oil works well. If using solid coconut oil, ensure eggs and coconut buttermilk are at room temperature so the batter stays smooth.

How to Store

Counter: Store whole or sliced in an airtight container at room temperature for 3–4 days.

Freezer: Wrap or place in an airtight container and freeze for up to 3 months. Thaw in the refrigerator, then bring to room temperature before serving.

Additional Dairy-Free Dessert Recipes:

Dairy Free Carrot Cake
Dairy Free Zucchini Bread
Vegan Gingerbread Cake
Dairy Free Blueberry Cake
Olive Oil Banana Bread
Dairy Free Apple Cake
Dairy Free Banana Cake

Made this recipe? Please rate and leave a review — I’d love to hear how it turned out for you.

Dairy Free Lemon Drizzle Cake

Yield:
1 (9×5 inch) loaf

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour 15 minutes

This dairy-free lemon drizzle cake combines bright citrus with vanilla for a moist, tender loaf finished with a tangy glaze—perfect for spring gatherings.

Ingredients

For the cake:

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¾ cup pure cane sugar (or granulated sugar)
2 tablespoons lemon zest
3 large eggs
¾ cup coconut buttermilk*
½ cup avocado oil (or other neutral oil)
1 ½ teaspoons vanilla extract

For the drizzle:

1 cup confectioners’ sugar
½ tablespoon freshly squeezed lemon juice
1 tablespoon coconut buttermilk

Instructions

For the cake:

Preheat oven to 325ºF. Line a 9×5-inch loaf pan with parchment and spray with nonstick spray. Set aside.
Whisk together flour, baking powder, salt, cinnamon and nutmeg in a large bowl.
In a medium bowl, rub lemon zest into the sugar until fragrant. Add eggs, coconut buttermilk, oil and vanilla; whisk until combined.
Fold wet ingredients into dry just until incorporated. Pour batter into prepared pan and smooth the top.
Bake 55–60 minutes, or until a tester inserted in the center comes out clean. Tent with foil if the top browns too quickly. The top may appear speckled or dimpled when done.
Cool the pan on a wire rack until completely cooled before icing.

For the drizzle:

Whisk confectioners’ sugar with lemon juice and coconut buttermilk until smooth. Adjust sugar or liquid to reach your desired consistency. Drizzle over the cooled cake.
Serve immediately or let the glaze set before slicing.

Notes

*To make coconut buttermilk: stir one 14-ounce can of light coconut milk (shaken) with 2 tablespoons white vinegar. Let sit 10 minutes. Use what the recipe calls for and refrigerate any leftover in an airtight container for up to one week. (Prep time excludes making the coconut buttermilk.)

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 303
Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 56mg
Sodium: 227mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 26g
Protein: 4g

Nutrition data is an estimate for informational purposes and not a substitute for professional advice.