This Glazed Vegan Lemon Loaf, aka vegan lemon pound cake, is so moist and flavorful. Packed with tangy lemon zest and topped with a sweet lemon-vanilla glaze, this soft homemade loaf cake is perfect for a decadent breakfast or a rich dessert!
½cupoil(100g, if using coconut oil ensure it’s melted)
1teaspoonvanilla extractor paste
2teaspoonslemon zest(from two lemons)
1cupregular vegan yogurt(plain and unsweetened)
⅓cup lemon juice(from two lemons)
2cupsall-purpose flour(240g, sifted)
For the Lemon Glaze
For the Loaf Cake
Preheat the oven to 350°F/180°C. Spray a 9x5 loaf pan with an oil spray to prepare it. Set aside.
In a large mixing bowl or bowl of a stand mixer, add the sugar, oil, lemon extract, vanilla extract and lemon zest. Mix together with a whisk for about 3 minutes on low speed or via hand until all fully incorporated.
Add in the vegan yogurt and the lemon juice and whisk for 30 seconds until fully incorporated. Scrape down the sides.
In a small bowl, mix the flour, baking powder and sea salt. Add to the wet ingredients and mix for about a minute on low speed until just incorporated. Scrape down the sides again. Pour the batter into the loaf pan and use your spatula to smooth down the top.
Bake the lemon loaf on the middle shelf of your oven for 55-60 minutes, until a toothpick comes out clean or with barely any crumbs.
Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
Allow the bread to cool completely. Drizzle on the lemon glaze, ensuring to spread it down the sides too. Slice as desired. Enjoy!
For the Lemon Glaze
Mix together the powdered sugar, vegan milk and lemon juice until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavor you prefer. You can store this in your fridge for 2 days.
Do I Need a Stand Mixer? Nope! You can do everything by hand if you like, it just takes longer. But, at the same time, it's a good workout!
How to Tell When Your Loaf is Done: Bake your loaf cake until a toothpick comes out clean, or with barely any crumbs on it.
Let the Loaf Cool Before Icing: If the lemon loaf is too warm, the icing will become runny and thus messy. If you let the cake cool completely, though, you'll have more control over how the glaze settles.
Can I Make the Glaze Ahead? Sure! You can store it in your fridge up to 2 days ahead of time, if needed.
Weighing Out - I highly recommend as usual if you're baking to use a scale instead of just scooping (it can be highly inaccurate and lead to a dough that's too dry or too wet)! You'll get far better results every time. This is my favourite scale (affiliate link) and it ranges $10-$11: GreaterGoods Scale
It isn't necessary, but you can add a few drops of yellow food colouring/gel to give this that quintessential yellow(er) colour too.**bring all ingredients to room temperature.