Vegan Lemon Loaf Cake
🌱 Vegan Lemon Loaf Cake 🍋
This Vegan Lemon Loaf Cake is a soft yellow loaf with a thick white lemon glaze on top. No eggs. No dairy. The crumb stays tender and speckled with zest. It tastes like the bakery lemon loaf — just plant-based.
I love pouring the glaze when the cake is completely cool. Warm cake melts it into a thin sheet. Cool cake gives you that thick icing cap. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Loaf 💚
- 🌱 Completely vegan
- 🍋 Bright lemon zest
- 🍰 Soft bakery crumb
- ✨ Thick white glaze
- 🍞 One loaf pan
- ☕ Perfect with coffee
The Secret to a Lemon Loaf That Isn’t Dry
Don’t overbake it. Pull the loaf when a toothpick has a few moist crumbs. Fresh zest matters more than extra juice. Vinegar plus plant milk gives you lift without eggs. Cool fully before you glaze and slice.
Frequently Asked Questions ❓
Can I use bottled lemon juice? 🍋
For the glaze, yes. For the batter, you still need fresh zest.
How do I keep the glaze thick? ✨
Use less liquid. Add lemon juice a teaspoon at a time until it ribbons off a spoon.
How do I store it? 🧊
Covered at room temp 2 days, or fridge 5 days. The glaze firms in the fridge.
🌱 Vegan Lemon Loaf Cake
Ingredients 🛒
For the Loaf
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup plant milk
- ⅓ cup oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
For the Glaze
- 1 cup powdered sugar
- 2–3 teaspoons lemon juice
- ½ teaspoon lemon zest (optional)
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line a 9×5 loaf pan.
- Whisk the flour, sugar, baking powder, baking soda, and salt.
- Add plant milk, oil, lemon juice, zest, vanilla, and vinegar. Mix until just combined.
- Bake 45–55 minutes, until a toothpick has moist crumbs. Cool completely.
- Stir the glaze until thick. Spread over the loaf. Let it set, then slice.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 230 |
| Protein | 2g |
| Net carbohydrates | 36g |
| Total carbohydrates | 37g |
| Fiber | 1g |
| Total fat | 8g |
| Sodium | 180mg |
Estimates based on a glazed vegan lemon loaf. Exact numbers may vary by glaze thickness.
Notes & Tips 💡
- A pinch of turmeric makes the crumb look extra yellow without changing the flavor.
- If the loaf domes, wait until it cools before glazing so the icing doesn’t slide.
- This loaf slices cleanest the next day.
- Don’t skip the zest. Juice alone isn’t enough lemon.
This Vegan Lemon Loaf Cake is soft, zesty, and finished with a thick white glaze. The bakery lemon loaf, made at home. 🍋🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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