Lemon drizzle cake combined with mini chocolate eggs really does bring out the vibrant colours of Easter and the spring. Instead of having an Easter egg this year, why not treat yourself to this delicious cake with layers of tangy confit lemons, blueberry compote and smooth vegan whipped cream? A treat for all the family - vegan/vegetarian or not.



  • 2tbsp water
  • 2 lemons 1 zested and juiced, the other one sliced


  • 340g plain white flour
  • 1 ½tsp baking soda
  • 200g caster sugar
  • 90g Brown sugar
  • 150ml water
  • 150ml soya milk
  • 180ml vegetable oil
  • 2tsp vanilla extract
  • 1 lemon zest only


  • 150g fresh blueberries
  • 40g caster sugar
  • 1 lemon juiced


  • 270ml Elmlea plant double cream alternative
  • 1 lemon zest only
  • 40g icing sugar


  • 100g vegan mini Easter eggs


  • STEP 1

    Preheat the oven to 160°C/gas mark 3.

  • STEP 2

    Line 2 x 20cm springform cake tins with baking parchment.

  • STEP 3

    To make the syrup and confit lemons: In a small saucepan, add the sugar, water, lemon zest and juice.

  • STEP 4

    Bring the saucepan to a simmer. Once the sugar is dissolved, add the lemon slices. Turn to the lowest heat possible and allow the lemon slices to slowly cook in the syrup, until they start to become translucent. Set aside.

  • STEP 5

    To make the sponge: In a large bowl, mix together all the dry sponge ingredients.

  • STEP 6

    In a separate bowl or jug, whisk together the wet ingredients.

  • STEP 7

    Mix the wet into the dry ingredients. Do not over work, some small lumps are ok.

  • STEP 8

    Split the mixture between the two cake tins and cook for 30 minutes. Push a skewer into the cakes to check that they are cooked. If the skewer comes out clean, then it is ready. If not, back for a further 5 minutes and check again.

  • STEP 9

    Once baked, allow the cakes to sit in their tins for 5 minutes before turning them out on to a cooling rack.

  • STEP 10

    Prick the sponges a few times with a cocktail stick. Brush the lemon syrup over the top to soak in.

  • STEP 11

    To make the blueberry compote: In a small saucepan, add the blueberries and crush them with a wooden spoon to release the juice.

  • STEP 12

    Add the sugar and lemon juice. Cook over a medium heat, stirring regularly to ensure it doesn’t burn.

  • STEP 13

    Once the compote starts to thicken, lower the heat and continually stir until it looks almost like jam. Remove from the heat and allow to cool.

  • STEP 14

    To make the cream layers: Whip the cream with the zest of one lemon and icing sugar until it forms stiff peaks.

  • STEP 15

    To build the gateaux: Spread the blueberry compote to the base sponge, then a layer of cream.

  • STEP 16

    Add the second sponge, top with more cream and garnish with the confit lemon slices and mini Easter eggs.

This recipe is :


It's National Vegetarian Week 10-16 May 2021

Get set for the Veggie 123 Challenge. It’s as easy as… well, 1, 2, 3! Everyone is invited to take part in the Veggie 123 that challenges you to try veggie food for seven days, plus you get to challenge your friends and family. Take up the challenge at , have some fun, eat delicious dishes for a week and help the planet – it’s win-win!

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