Description
This Vegan Lemon Loaf is a fluffy, moist, citrus-packed treat that’s easy to bake, plant-based, and perfect for any occasion from brunch to teatime.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup cane sugar
- 3/4 cup non-dairy milk (almond or soy)
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/3 cup neutral oil (canola or sunflower)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze, optional)
- 1–2 tablespoons lemon juice (for glaze, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a standard loaf pan with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the cane sugar, non-dairy milk, lemon juice, lemon zest, oil, and vanilla extract until sugar is mostly dissolved.
- Pour the wet mixture into the dry ingredients and gently fold until no dry streaks remain. Do not overmix.
- Transfer the batter to the prepared loaf pan, smooth the top, and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool completely. For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled loaf if desired.
Notes
- Top with lemon slices, zest, edible flowers, or powdered sugar for visual appeal.
- Pair with fruit salad, non-dairy yogurt, or herbal tea for a balanced snack or breakfast.
- Use slices in trifles, mini sandwiches, or brunch skewers for creative presentations.
- Store in an airtight container at room temperature for up to 3 days or freeze wrapped slices for up to 2 months.
- Reheat slices in a toaster or microwave; toast for crispy edges and a soft center.
- Customize with poppy seeds, nuts, or use other citrus like orange or lime for variety.
- Substitute gluten-free 1:1 flour blend to make the recipe gluten-free.
