Vegan Lemon Loaf Cake
This vegan lemon loaf is bright, fluffy, and perfectly sweet with a tangy glaze that melts into every slice. It’s made with simple plant-based ingredients and delivers that classic bakery-style texture—without eggs or dairy. Perfect for tea time, dessert, or a light treat any day.
🧾 Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup plant-based milk (almond, soy, or oat)
- ⅓ cup neutral oil (canola or sunflower)
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
👩🍳 Step-by-Step Instructions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper. - Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Combine Wet Ingredients
In another bowl, mix plant-based milk, oil, lemon juice, lemon zest, and vanilla. - Make the Batter
Pour the wet ingredients into the dry and mix until just combined. Do not overmix. - Bake
Pour batter into the prepared pan and bake for 40–50 minutes, or until a toothpick comes out clean. - Cool
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. - Glaze
Mix powdered sugar and lemon juice until smooth. Pour over the cooled loaf.
🍽️ Serving Suggestions
- Slice and serve with fresh berries 🍓
- Pair with hot tea or coffee ☕
- Add a sprinkle of extra lemon zest for a stronger citrus kick
💡 Tips for Best Results
- Use fresh lemon juice for the brightest flavor
- Don’t skip the zest—it adds depth and aroma
- Let the cake fully cool before glazing to avoid melting
🥗 Nutrition (Approx. per slice)
- Calories: 220
- Carbs: 32g
- Fat: 9g
- Sugar: 18g
- Protein: 2g
✨ Simple, vibrant, and completely plant-based—this lemon loaf is proof that vegan baking can be just as delicious (if not better!) than traditional recipes.
