Glazed Lemon Loaf (Vegan)

Here’s a delightful recipe for a Lemon Loaf with a Lemon Glaze. It’s moist, flavorful, and perfect for any occasion.

Yield: 10 Slices

Ingredients

For the Lemon Loaf:

  • 1 3/4 cups all-purpose flour (or gluten-free all-purpose flour)
  • 1/2 cup organic cane sugar (or granulated sweetener of choice)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsweetened almond milk (or any plant-based milk)
  • 1/3 cup neutral oil (or melted coconut oil)
  • 1/3 cup freshly squeezed lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar (or white vinegar)

For the Lemon Glaze:

  • 1 cup powdered sweetener
  • 2–3 tbsp freshly squeezed lemon juice (adjust for desired consistency)
  • Optional: Zest of 1 lemon for garnish

Instructions

Make the Lemon Loaf:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix Dry Ingredients:
    • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients:
    • In another bowl, combine the almond milk, oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar. Mix well.
  4. Combine Wet and Dry Ingredients:
    • Pour the wet ingredients into the dry ingredients. Stir until just combined—be careful not to overmix. The batter will be thick.
  5. Bake:
    • Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
    • Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Lemon Drizzle:

  1. Prepare the Drizzle:
    • In a small bowl, whisk together the powdered sweetener and lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice for a thinner drizzle or more powdered sweetener for a thicker one.
  2. Drizzle the Loaf:
    • Once the loaf is completely cooled, drizzle the lemon glaze over the top. Allow it to set for a few minutes before slicing.

Tips

  • For an extra lemony flavor, add more lemon zest to the batter.
  • You can store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • For a healthier option, substitute some of the sugar with maple syrup or agave.

Enjoy your zesty vegan lemon loaf!