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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/vegan-lemon-loaf-recipe/