I recently posted a Lemon and Dubonnet Drizzle Cake recipe as part of a series of recipes to celebrate the Queen’s Platinum Jubilee. It was so well received that I really did not want people following a vegan diet to miss out – so here is the vegan version. Charlotte took both versions to Queen Mary’s MSK physiotherapy department to be taste tested. Apparently it came back as a 50:50 split as to which was preferred – vegan or non-vegan. In fact, most people could not tell which one was which!

So, the cake. This light, soft, moist, vegan lemon sponge cake is drizzled with a sweet but sharp lemon and Dubonnet syrup and topped with a Dubonnet icing. The easiest cake in the world to make, it literally comes together in 5 minutes and, apart from the fresh lemon and Dubonnet, it is made from ingredients you most likely always keep in your store cupboard. Fresh and delicious, you are going to love this take on the ever popular and classic Lemon Drizzle Cake.

The Queen and Dubonnet

The Queen is well known for her love of a cheeky Dubonnet. Traditionally served with gin and lemon juice or a slice of lemon, this delectable combination was the inspiration behind this version of the cake. If you are entertaining over the long weekend, or simply want to treat yourself, this will be the perfect cake to have to hand, celebrating the Queen and her Platinum Jubilee.

Use exactly the same recipe to serve as a loaf or in squares:

You can use this recipe for either a loaf style cake or bake it in a square tin and then cut into slices. Both work equally well.

How to make Vegan Lemon and Dubonnet Drizzle Cake

This recipe is based on my Vegan Lemon Drizzle Cake. If you would prefer a non-vegan recipe, see here.

Collect all the ingredients together:

For the basic cake –

plain/all-purpose flour
baking powder
fine salt
caster sugar
cold water
vegetable oil
grated lemon zest

For the soaking syrup:

water
caster sugar
lemon juice

For the drizzle:

lemon juice
icing sugar

First make the sponge cake:

Simply put the flour, baking powder, salt and sugar in a mixing bowl and stir to combine.
Add the water and oil.
Beat with an electric whisk until thoroughly combined.
Use a fine grater to zest both of the lemons – I do this directly over the mixing bowl.
Fold in the lemon zest.
Spoon into either a lined 900g/2lb loaf tin or a lined 20cm/8in square cake tin. Bake on the centre shelf of your oven for:
- loaf tin: 45 – 55 minutes or until cooked. Check the cake after 30 minutes. If it is browning too quickly, loosely cover with foil
- square cake tin: 30 – 35 minutes or until cooked.
The cake is cooked when:
- the centre feels springy when lightly touched with your finger and no imprint remains, or
- a toothpick or skewer inserted into the centre of the cake comes out clean.

Make the soaking syrup and drizzle over cake:

Heat the water and caster sugar in a saucepan over a moderately low heat until the sugar has dissolved. Stir from time to time.
Take off the heat and add the lemon juice and Dubonnet. The syrup is now ready.
As soon as the cake comes out of the oven, puncture it all over with a cake tester or skewer.
Spoon or brush the syrup over the cake, trying to let the middle absorb it, as well as the sides.
Leave the cake to cool in the tin for 30 minutes and then transfer to a cooling rack.

Cover with icing:

When the cake is cool, mix the Dubonnet with the icing sugar.
Use a balloon whisk to mix well, until there are no lumps. It should be a pouring consistency. If it is too thick, add a little more Dubonnet. If it is too runny, add a little extra sugar.
Remove the baking parchment from the cooled cake and place it on a wire rack on a baking tray – this is just to help with easy clean up incase the icing trickles off the cake.
Pour the icing over the cake, ensuring it covers the top of the cake and let it trickle down the sides

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.