Vegan Lemon Loaf Recipe
This vegan lemon loaf recipe creates a moist, fluffy, bakery-style treat using only plant-based ingredients, with a bright lemon glaze and intense citrus flavor that even non-vegans will love.
Ingredients
✅ For the Lemon Loaf:
- 2 cups 240g all-purpose flour
- 1 cup 200g granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup 80ml neutral oil (vegetable or canola)
- 1 cup 240ml unsweetened plant milk (almond or oat)
- 1/2 cup 120g unsweetened applesauce
- 1/4 cup 60ml fresh lemon juice (about 2 large lemons)
- 2 tablespoons lemon zest from 2-3 lemons
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
✅ For the Lemon Glaze:
- 1 1/2 cups 180g powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
Instructions
✅ Preparing the Kitchen (5 min):
- Preheat oven to 350°F (175°C).
- Grease or line a 9x5 inch loaf pan with parchment paper.
- Zest and juice lemons.
✅ Mixing the Batter (10 min):
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk plant milk, oil, applesauce, lemon juice, zest, vanilla, and vinegar.
- Combine wet and dry ingredients, folding until just combined (do not overmix).
✅ Baking (50-60 min):
- Pour batter into prepared pan and smooth the top.
- Bake for 50-60 minutes, checking at 50 min with a toothpick.
- Cool in the pan for 10 min, then transfer to a wire rack.
✅ Preparing the Glaze:
- Sift powdered sugar into a bowl.
- Whisk in lemon juice gradually until thick but drizzle-able.
- Add zest and salt for flavor.
- Drizzle over fully cooled loaf.
Notes
- Use room temperature ingredients for better mixing and rise.
- Always use fresh lemon juice for the best flavor.
- Wrap the loaf after glazing to retain moisture; it often tastes even better the next day.
- Add 1 cup blueberries or 2 tbsp poppy seeds for variations.
- Freeze unglazed loaf for up to 3 months, glaze after thawing.