The BEST Eggless Lemon Drizzle Loaf Cake

Posted on

If you love lemon desserts, you have to try my Starbucks Copycat Lemon Loaf! It’s buttery, moist, and bursting with lemon flavor, covered in a double lemon glaze for that perfect crispy top. My recipe is egg-free and super simple to make!

The BEST Eggless Lemon Drizzle Loaf Cake

Course Dessert



  • 3/4 cup yogurt soy for dairy-free or high-protein Greek style
  • 3/4 cup milk soy for dairy-free or high-protein
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup caster sugar
  • 1/4 cup light brown sugar
  • Zest from 2 lemons
  • 1/2 cup butter room temp (dairy or dairy-free)
  • 2 1/2 cups self-raising flour
  • 1 tbsp lemon juice
  • Pinch of salt

Lemon Syrup

  • Juice from 1 1/2 lemons
  • 1/3 cup caster sugar

Lemon Glaze

  • 3/4 cup icing sugar
  • Juice from 1/2 lemon


  • Preheat oven to 340°F and line and grease an 8-inch loaf tin.
  • In a bowl, combine the yogurt, lemon juice, milk, baking powder, and baking soda. The mixture will thicken.
  • In another bowl, rub the zest into the sugar. Add the butter and salt. Whisk until pale and creamy.
  • Add the milk mixture to the butter mixture and mix well (if it looks curdled, don’t worry, it will come together!).
  • Sift in the flour and gently mix until just combined.
  • Pour the batter into the loaf tin (optional: add a strip of butter down the center for that iconic pound cake cracked top).
  • Bake for 42-45 minutes, or until cooked through and golden (every oven is different, so keep checking after 45 minutes).
  • Make the lemon syrup by combining the ingredients. Pour it over the cake while still warm and in the tin. Leave to cool to room temperature.
  • Make the glaze by combining the ingredients. Remove the cake from the tin and cover with the lemon glaze.
  • Leave to set and cool completely before slicing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating