This Vegan Lemon Loaf is easy to make, deliciously buttery, bursting with lemon flavor, and drizzled in a sweet lemony glaze. Plus, it’s so much better than the Starbucks version because it’s completely egg and dairy-free, tastes fresher, and is way more affordable! With just 10 ingredients you likely already have in your pantry, you’ll want to bookmark this recipe!
Before I was vegan, I used to get the lemon loaf at Starbucks as a breakfast treat or snack. The other day, I had a craving for a slice so I whipped up my own homemade vegan lemon loaf. The lemon cake turned out so deliciously moist, with the perfect amount of sweetness, and that lemony zing! It’s so yummy, you could easily enjoy the cake alone. But of course, I had to elevate the loaf so I topped it with a lemon glaze that beautifully decorates the cake, tastes amazing, and even crackles like the Starbucks version.
This vegan lemon loaf recipe is so easy to make, and you get an entire loaf to enjoy for just a couple of bucks worth of ingredients. If you’re a fan of Starbucks’ lemon loaf, you’ll be love this homemade version even more! Perfect for a sweet breakfast treat, a little snack, or dessert.
How to Make Vegan Lemon Loaf:
To make the cake:
Preheat your oven to 375℉ (190℃). Grease a 9.5″ x 5″ loaf pan.
In a large bowl whisk together the dry ingredients: the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large measuring glass or in a medium bowl, whisk together the plant-based milk, melted vegan butter, lemon zest, and fresh lemon juice. (It’s ok if it curdles).
Pour the milk mixture into the bowl with the flour and use a spatula to gently mix together. Do not over-mix the batter, or the cake might not rise properly. The batter should be a bit lumpy.
Pour into the prepared pan and spread evenly. Bake for 50 – 60 minutes until a toothpick inserted into the center of the loaf comes out clean.
Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling. Enjoy the cake as is, or you can add the icing. If icing the cake, ensure that the cake is completely cooled before adding the icing so that it doesn’t melt.
To make the icing:
In a medium bowl, wisk the powdered sugar (also called confectioners’ sugar), plant-based milk, and lemon juice together to make a thick icing. You want the icing to be quite thick so that it doesn’t run off the cake, but if needed you can add an extra ½ teaspoon of lemon juice at a time to thin the icing. Spread the icing over the cooled cake and allow the icing to set for 30 minutes. Slice the cake using a gentle sawing motion and enjoy!
Store gently covered at room temperature for up to 4 days, or up to a week in the refrigerator. Or transfer to an air-tight freezer bag or container and freeze it for up to 3 months.
This Vegan Lemon Loaf is…
- Sweet, lemony perfection
- better than the Starbucks lemon loaf
- easy to make with just 10 simple ingredients
More Vegan Starbucks-inspired Recipes:
Easy Vegan Pumpkin Spice Latte
Cinnamon Dolce Coffee Syrup
Easy Vegan Banana Bread
Vegan Berry Crumb Muffin
Easy Vegan Brownies
Super Easy Vegan Croissants
Easy Vegan Glazed Donut
Vegan Chocolate Chip Pumpkin Bread
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Lemon Loaf
This Vegan Lemon Loaf is easy to make, deliciously buttery, bursting with lemon flavor, and drizzled in a sweet lemony glaze. Plus, it’s so much better than the Starbucks version because it’s completely egg and dairy-free, tastes fresher, and is way more affordable! With just 10 ingredients you likely already have in your pantry, you’ll want to bookmark this recipe!
Servings: (makes 1 loaf)
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Instructions
To make the cake:
-
Preheat your oven to 375℉ (190℃). Grease a 9.5″ x 5″ loaf pan.
-
In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
-
In a large measuring glass or in a medium bowl, whisk together the plant-based milk, melted vegan butter, lemon zest, and lemon juice. (It’s ok if it curdles).
-
Pour the milk mixture into the bowl with the flour and use a spatula to gently mix together. Do not over-mix the batter, or the cake might not rise properly. The batter should be a bit lumpy.
-
Pour into the prepared pan and spread evenly. Bake for 50 – 60 minutes until a toothpick inserted into the center of the loaf comes out clean.
-
Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling. Enjoy the cake as is, or you can add the icing. If icing the cake, ensure that the cake is completely cooled before adding the icing so that it doesn’t melt.
To make the icing:
-
In a medium bowl, wisk the powdered sugar, plant-based milk, and lemon juice together to make a thick icing. You want the icing to be quite thick so that it doesn’t run off the cake, but if needed you can add an extra ½ teaspoon of lemon juice at a time to thin the icing. Spread the icing over the cooled cake and allow the icing to set for 30 minutes. Slice the cake using a gentle sawing motion and enjoy! Store gently covered at room temperature for up to 4 days, or up to a week in the refrigerator. Or transfer to an air-tight freezer bag or container and freeze it for up to 3 months.
Nutrition
Serving: 1 slice (recipe makes approximately 10 slices) | Calories: 304kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 354mg | Potassium: 106mg | Fiber: 1g | Sugar: 31g | Vitamin A: 127IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 2mg