Vegan Lemon Loaf Recipe

Introduction

This Vegan Lemon Loaf is a bright and tangy treat perfect for any time of day. Moist and flavorful, it’s made without eggs or dairy but still delivers a tender crumb and zesty lemon punch. It’s easy to prepare and sure to become a favorite in your baking repertoire.

Ingredients

• 1 cup granulated sugar
• 3 tablespoons lemon zest (from about 2–3 large lemons)
• 1 cup unsweetened plant milk (ideally room temperature)
• 3 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1/2 cup neutral vegetable oil (such as sunflower oil)
• 2 ½ cups all-purpose flour (spooned and leveled)
• 1 tablespoon baking powder
• 1/4 teaspoon fine salt
• 1 cup powdered sugar (sift if lumpy)
• 2 tablespoons lemon juice (for icing)

Instructions

1. Step 1: Preheat your oven to 350°F with the rack in the middle position. Grease an 8×4″ loaf tin or line it with parchment paper for easy removal. If using a 9×5″ tin, expect a shorter loaf and possibly a reduced baking time by 10-15 minutes.
2. Step 2: To a mixing bowl, add the granulated sugar and lemon zest. Rub them together with your fingertips for about a minute until the sugar becomes fragrant and slightly moist, releasing the lemon oils.
3. Step 3: Add the plant milk, lemon juice, vanilla extract, and vegetable oil to the lemon sugar. Whisk vigorously to combine and emulsify the oil into the wet mixture.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients and whisk gently until just combined. Some small lumps are okay, but avoid over-mixing to keep the loaf tender.
5. Step 5: Pour the batter into the prepared loaf tin. Bake for 55-60 minutes, checking at 45 minutes if using a larger tin. If the top browns too quickly, tent loosely with foil. The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Step 6: Let the loaf cool in the pan for about 10 minutes. Then transfer it carefully to a wire rack to cool completely before applying the icing.
7. Step 7: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Place the cooled loaf on a rack over a tray and pour the icing evenly over the top. Allow the glaze to set for at least 20 minutes before slicing and serving.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract to the wet ingredients.
• If you prefer a less tangy glaze, reduce the lemon juice in the icing or substitute with plant milk for a milder topping.
• Make sure your plant milk is at room temperature to help the oil emulsify properly and keep the batter smooth.
• Use parchment paper for easy loaf removal and cleaner edges.

Storage

Store the lemon loaf in an airtight container at room temperature for up to 3 days. To keep it fresh longer, wrap tightly and refrigerate for up to a week. Reheat slices gently in the microwave for 10-15 seconds if desired. The icing is best enjoyed fresh but will hold up well refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of plant milk?

Yes, any unsweetened plant milk works—almond, soy, oat, or coconut. Just ensure it’s at room temperature for best results.

How do I know when the loaf is fully baked?

Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached. Also, the top should be golden but not too dark.

Vegan Lemon Loaf Recipe

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★★★★★

5 from 95 reviews

This Vegan Lemon Loaf is a moist, zesty, and tender cake perfect for a delightful snack or dessert. Made without any animal products, it features a bright lemon flavor complemented by a sweet lemon glaze, making it a refreshing treat for any time of day.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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For the Lemon Loaf

• 1 cup granulated sugar
• 3 tablespoons lemon zest (from about 2–3 large lemons)
• 1 cup unsweetened plant milk (ideally room temperature)
• 3 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1/2 cup neutral vegetable oil (such as sunflower oil)
• 2 ½ cups all-purpose flour (spooned and leveled)
• 1 tablespoon baking powder
• 1/4 teaspoon fine salt

For the Lemon Icing

• 1 cup powdered sugar (sifted if lumpy)
• 2 tablespoons lemon juice

Instructions

1. Prep: Preheat your oven to 350°F and position the rack in the middle. Grease an 8×4″ loaf tin or line it with parchment paper for easier loaf removal. If using a 9×5″ loaf tin, note the loaf will be shorter and baking time might be reduced by 10-15 minutes.
2. Make Lemon Sugar: In a mixing bowl, combine granulated sugar and lemon zest. Use your fingertips to rub and mix them together for about a minute until the sugar is fragrant and slightly moistened by the lemon oils.
3. Mix Wet Ingredients: Add plant milk, lemon juice, vanilla extract, and vegetable oil to the lemon sugar mixture. Whisk vigorously to emulsify the oil fully into the wet ingredients for a well-blended mixture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mix into the wet mixture, stirring gently with a whisk until just combined. Small lumps are okay, but avoid overmixing to keep the cake tender.
5. Bake the Loaf: Pour the batter into the prepared loaf tin and bake for 55-60 minutes. For larger tin sizes, check at around 45 minutes. If the top browns too quickly, tent with foil. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely; this step is crucial for the icing to set properly.
7. Ice the Loaf: Whisk together the powdered sugar and lemon juice to make the icing. Position the loaf on a wire rack over a tray to catch drips and pour the icing evenly over the cooled loaf. Let the glaze set for at least 20 minutes before slicing and serving.

Notes

• Use room temperature plant milk to help the batter mix smoothly.
• For the best lemon flavor, use fresh lemon zest and juice.
• If you don’t have an 8×4″ loaf pan, a 9×5″ pan can be used but watch the baking time carefully.
• The loaf must be completely cool before adding icing to ensure it sets properly.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: vegan lemon loaf, lemon cake, vegan dessert, lemon loaf cake, dairy-free lemon cake, plant-based dessert