Lemon Loaf Cake

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

INSTRUCTIONS

Preheat your oven to 350 degrees.

1. In a big bowl blend well with your lemon juice, lemon zest, vanilla, melted vegan butter, and seeded milk. Add the cane sugar and blend very well until combined.

2. Blend together the flour, baking powder, baking soda, and salt in a different bowl Add the flour mixture to the wet mixture in increments, whisking well in between, until well blended.

3. To even the mixture out, spray or oil a loaf pan and pour the cake mixture into the pan, tapping the pan on a flat surface. Bake for 45 mins or until the center of the cake comes out clean with a toothpick inserted.

4. Gently heat up 2 tablespoons of lemon juice while baking and stir in 2 tablespoons of cane sugar for your plain syrup. Allow cooling.

5. Cool in the pan for ten min once the cake is done, then put on a cooling rack. Poke small holes throughout the cake and pour equally into the syrup mixture. Allow it to entirely cool the cake.

6. Blend together 1 1/2 cups of vegan powdered sugar with 3 tablespoons of lemon juice until very smooth. Pour over the cake evenly and enable for a few mins to sit. Enjoy!

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