Vegan Lemon Loaf: perfectly moist, dense but not heavy like a good pound cake should be, finished with a sweet tart lemon drizzle. Tastes like Starbucks lemon loaf. Easy made in 1 bowl! It’s a must with a cup of tea!
I’ve got the Best Vegan Lemon Loaf Recipe people! It’s to die for!
I don’t know about you but I love a good pound cake vegan of course! And this one should be in your recipe box!! You’re gonna flip over it!! Great for breakfast, brunch, snack or dessert and lovely for the holidays too!
My Lemon loaf tastes a lot like a traditional pound cake which was not an easy feat! Considering it’s made without eggs! Tricky indeed but I pulled it off with flying colours and it’s even made in 1 bowl! Yay for me!! And that lemon flavour!! Oh man!! Reminds me of Starbucks Lemon Loaf! Delicious, addicting and lemony!
My secret ingredient for the excellent texture- vegan yogurt! Sounds heavy I know but with.the right amount of baking powder and other key ingredients you get perfect leavening for that lovely dense pound cake feel. With just the right amount of rise! Not too high!
And yes this took a few attempts to achieve that awesome texture- 4 to be exact. So my husband was a happy camper We had lemon loaf coming out the wazoo! LOL!!
I had to get the excess sliced and in the freezer before he ate it all! Haha
How to make Vegan Lemon Loaf:
Preheat oven to 350° Spray a non stick loaf pan with cooking oil spray. Set aside
In a large mixing bowl whisk together the wet ingredients.
Add the flour to the top of the wet ingredients. Sprinkle the baking powder, baking soda and salt on top of the flour. Whisk everything together until fully combined. Don't over mix. Pour the cake batter into your prepared loaf pan.
Bake for 55-60 minutes or until toothpick inserted in the middle comes out clean. I always bake mine for the full hour. If you find the it getting to brown tent it with foil for the last 10 minutes. (I've never had to do that but ovens can vary)
While the cake is baking, in a bowl whisk together the powdered sugar and lemon juice for the lemon glaze and set aside.
Remove loaf from the oven and place on a cooling rack. While still warm brush the lemon glaze over the top of the vegan loaf with a pastry brush or evenly drizzle it over with a spoon. Let cool in the pan for another 15 minutes and then remove from pan to cooling rack. Slide a knife around the edges if necessary for easier removal.
Let fully cool before slicing and Enjoy!
Delicious for breakfast, brunch or as a Lovely spring lemon dessert served as is or with dairy free whipped topping and fresh or macerated strawberries! Delish!!
Pro tips for perfect vegan lemon loaf:
- Don’t over mix the batter
- Grease your non stick pan well
- don't take the cake out early it needs to bake for the full allotted time
- check the dates on your baking powder and baking soda to ensure they're fresh and not expired and measure accurately.
- Tent with foil towards end of baking if you feel cake is getting too brown. ( I never need to )
- FYI-This loaf tastes even better the next day or two after it's baked if that’s possible!
OK GUYS LETS MAKE VEGAN LEMON LOAF, IT'S
easy
lemony
kid friendly
perfect for Mother's day!
scrumptious
just the right amount of sweetness!
Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.
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WANT MORE VEGAN BAKED GOODS? CHECK OUT THESE RECIPES:
- Best and Easiest Vegan Banana Bread Recipe
- Healthy Breakfast Bars (GF)
- Vegan Blueberry Muffins
- Double Chocolate Banana Muffins
- Strawberry Rhubarb Muffins
1 Bowl Vegan Lemon Loaf with Lemon Drizzle (Starbucks Copycat)
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
Vegan Lemon Loaf: perfectly moist, dense but not heavy like a good pound cake should be, with a sweet tart lemon drizzle. Tastes like Starbucks lemon loaf! Easy made in 1 bowl! It’s a must with a cup of tea!
Ingredients
Wet Ingredients:
- ⅔ cup plain vegan yogurt, I use silk cultured coconut plain dairy free yogurt
- ⅓ cup non dairy milk, I use almond milk
- ⅓ cup oil, I almost always use grapeseed oil
- 1 cup sugar
- zest of 2 lemons (approximately 1 tablespoon)
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla
Dry Ingredients:
- 1 and ½ cups all purpose flour
- 1 and ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Lemon Glaze:
- ¼ cup powdered sugar
- 2 tablespoons fresh lemon juice
Optional add in:
- 1 teaspoon lemon extract (not oil) added to wet ingredients for a more intense lemony flavour
Instructions
- Preheat oven to 350° Spray a non stick loaf pan with cooking oil spray. Set aside
- In a large mixing bowl whisk together the wet ingredients.
- Add the flour to the top of the wet ingredients. Sprinkle the baking powder, baking soda and salt on top of the flour. Whisk everything together until fully combined. Don't over mix. Pour the cake batter into your prepared loaf pan.
- Bake for 55-60 minutes or until toothpick inserted in the middle comes out clean. I always bake mine for the full hour. If you find it getting to brown tent it with foil for the last 10 minutes. (I've never had to do that but ovens can vary)
- Lemon Glaze: While the cake is baking, in a bowl whisk together the powdered sugar and lemon juice and set aside.
- Remove loaf from the oven and place on a cooling rack. While still warm brush the lemon glaze over the top of the vegan loaf with a pastry brush or evenly drizzle it over with a spoon. Let cool in the pan for another 15 minutes and then remove from pan to cooling rack. Slide a knife around the edges if necessary for easier removal.
- Let fully cool before slicing and Enjoy!
- Delicious for breakfast, brunch or as a Lovely spring lemon dessert served as is or with dairy free whipped topping and fresh or macerated strawberries! Delish!!
Notes
Variations for vegan lemon loaf recipe: ( for the substitutions listed below note that I feel my recipe is best as written😊)
- Use room temperature coconut oil in place of grapeseed oil for a heathier plant based version.
- I have not tried this recipe with white whole wheat flour, or spelt flour
- Gluten Free: I have not tried this recipe with gluten free flour blend such as Bob’s Red Mill but imagine it would work fine.
- For Lemon Poppy Seed Loaf: add 2 and ½ tablespoons poppy seeds when adding flour
Tips for perfect lemon loaf:
- Don’t over mix the batter
- Grease your non stick pan well
- don't take the cake out early it needs to bake for the full allotted time
- check the dates on your baking powder and baking soda to ensure they're fresh and not expired and measure accurately.
- Tent with foil towards end of baking if you feel cake is getting too brown. ( I never need to )
- FYI-This loaf tastes even better the next day or two after it's baked if that’s possible!
- Bread will keep in an airtight container at room temperature or in the fridge for up to 5 days or in the freezer for up to 2 months either wrapped whole or individually sliced and wrapped. If wrapping whole I suggest wrapping in cling wrap and then tin foil.
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Category: Breakfast & Baking, Sweets,
- Method: Oven
- Cuisine: American, Canadian
Sharan says
I love anything lemon and this is fantastic. I used whole wheat pastry flour and subbed oil with applesauce. Delicious and perfect lemon combination! Thank you!
Sharan says
I loved the recipe and this lemon cake was so moist and lemony!!! I even subbed applesauce instead of oil. Impossible to eat just one slice. My husband literally could eat it all himself!! Thank you!