Lemon Loaf Cake

I loooooooove this lemon loaf, which is sweet, moist, and yummy. It is loaded with fresh zest and lemon juice and balanced with the flavor of organic sugar and vanilla.

It’s the best sweet and tart blend, and I’ve made it over and over again! It’s ready in no time at all, and nobody can say it’s vegan, believe me.

I’ve been buying a lemon loaf at Starbucks all the time, but I had to improvise a bit now that I’m eating a plant-based diet.
It’s so simple to bake vegan nowadays, and with how accessible things such as non-dairy milk and vegan butter are, anything is achievable! In addition to these two ingredients, everything else is likely in your kitchen already, just ensure you have a lot of lemons (I would use around 5). I didn’t think this recipe really required an egg substitute, but instead of real ones, you can always use chia or flax eggs.

This lemon cake baked just fine though, with the help of some baking powder and baking soda mixed with the lemon juice, it was super fluffy and yummy!

Lemon Loaf Cake

Super moist, this simple lemon loaf cake is topped with lemon icing. The best dairy-free and egg-free lemon cake recipe!

PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour

INGREDIENTS

FOR THE CAKE:
1 3/4 Cup of Flour
3/4 Cup of Cane Sugar
1/4 Cup of Fresh Lemon Juice
2 Tbsp of Lemon Zest
1 Tsp of Vanilla Extract
1/2 Cup of Melted Vegan Butter
3/4 Cup of Plant Milk
1 1/2 Tsp of Baking Powder
1/4 Tsp of Baking Soda
1/4 Tsp of Salt

FOR THE ICING:
3 Tbsp of Fresh Lemon Juice
1 1/2 Cups of Vegan Powdered Sugar
FOR THE SUGAR SYRUP:
2 Tbsp of Fresh Lemon Juice
2 Tbsp of Cane Sugar

Open The Next Page For Instructions