Vegan Lemon Loaf Recipe
This lemon loaf cake is so moist and full of lemon flavor. It’s also super easy to make.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup and 2 tbsp sugar
- 2 tbsp melted butter (regular or non-dairy)
- 1/2 tsp vanilla extract
- 2 tbsp and an extra tsp fresh lemon juice equal to one large lemon
- 3/4 cup and an extra 5 1/2 tbsp light coconut milk You can substitute regular coconut milk, another nondairy milk, or regular dairy milk. If you use regular coconut milk, you may need to add a bit more milk..
Instructions
- Preheat your oven to 350 degrees. Grease a 9x5 inch loaf pan and set aside.In a large mixing bowl thoroughly combine all of the dry ingredients with a fork (flour - sugar).
- Add in the wet ingredients (butter - milk). Mix with a fork just until the batter is mostly smooth. *Use a spoon afterwards to make sure there’s no loose flour particles at the bottom of the bowl. And to make sure the batter is combined enough*
- Add the batter to the greased loaf pan and smooth the top evenly. Bake in preheated oven for 38-40 minutes or until toothpick comes out clean when checked.
- Allow the cake to cool in the pan for a few minutes, then remove and place on a wire rack to fully cool before glazing (optional but highly recommended).For the glaze: Combine 1 cup powdered sugar, 1 tbsp fresh lemon juice, and 2 tsp milk (regular or non-dairy) with a fork until very smooth.After glazing the cake, let the glaze set for a few minutes before slicing. Enjoy!