Vegan Lemon Loaf
This Vegan Lemon Loaf is easy to make, deliciously buttery, bursting with lemon flavor, and drizzled in a sweet lemony glaze. Plus, it's so much better than the Starbucks version because it's completely egg and dairy-free, tastes fresher, and is way more affordable! With just 10 ingredients you likely already have in your pantry, you'll want to bookmark this recipe!
My Notes:
Servings: (makes 1 loaf)
Ingredients
For the cake:
- 2 cup(s) all-purpose flour
- 3/4 cup(s) white sugar
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 1/4 cup(s) plant-based milk (such as oat or soy)
- 1/2 cup(s) vegan butter melted
- 2 large lemons zested (2 tablespoons lemon zest)
- 1 tablespoon(s) lemon juice
For the Icing:
- 1 1/4 cup(s) powdered sugar
- 1 tablespoon(s) plant-based milk (such as oat or soy)
- 4 teaspoon(s) lemon juice
Instructions
To make the cake:
- Preheat your oven to 375℉ (190℃). Grease a 9.5" x 5" loaf pan.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a large measuring glass or in a medium bowl, whisk together the plant-based milk, melted vegan butter, lemon zest, and lemon juice. (It's ok if it curdles).
- Pour the milk mixture into the bowl with the flour and use a spatula to gently mix together. Do not over-mix the batter, or the cake might not rise properly. The batter should be a bit lumpy.
- Pour into the prepared pan and spread evenly. Bake for 50 - 60 minutes until a toothpick inserted into the center of the loaf comes out clean.
- Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling. Enjoy the cake as is, or you can add the icing. If icing the cake, ensure that the cake is completely cooled before adding the icing so that it doesn't melt.
To make the icing:
- In a medium bowl, wisk the powdered sugar, plant-based milk, and lemon juice together to make a thick icing. You want the icing to be quite thick so that it doesn't run off the cake, but if needed you can add an extra 1/2 teaspoon of lemon juice at a time to thin the icing. Spread the icing over the cooled cake and allow the icing to set for 30 minutes. Slice the cake using a gentle sawing motion and enjoy! Store gently covered at room temperature for up to 4 days, or up to a week in the refrigerator. Or transfer to an air-tight freezer bag or container and freeze it for up to 3 months.
Nutrition
Serving: 1 slice (recipe makes approximately 10 slices) | Calories: 304kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 354mg | Potassium: 106mg | Fiber: 1g | Sugar: 31g | Vitamin A: 127IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 2mg
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