One of my favorite vegan-ized desserts is this Glazed Lemon Loaf recipe, which is basically a glazed pound cake. It’s just as good as a classic lemon pound cake, and it’s also super easy to make. The cake itself is moist and spongy, and the simple glaze is tangy and sweet. Prepping both components won’t take you more than 15 minutes at most. It’s elegant, yet just casual enough that it works for most occasions! I hope you enjoy this rich lemon loaf cake as much as I do.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card. I could talk for a while longer about my love for soft, tender pound cakes, but we’ve got dessert to make. So, let’s get started! Here are the ingredients you’ll need to round up:
For the Lemon Loaf
Sugar: I like to use cane sugar in this lemon loaf, but granulated sugar will also work just fine.Oil: This adds great moisture to the cake, and helps to keep the flavour focus on the lemon, which is why I don’t use melted butter here.Lemon Extract: For extra tangy lemon flavour. Don’t skip this – this really gives it that lemon-y flavour.Vanilla Extract: Vanilla bean paste will also work if you prefer to use that instead.Lemon: You’ll need both the zest and the juice from two lemons.Yogurt: Just use regular vegan yogurt, plain and unsweetened.Flour: I always mix in all-purpose flour, but you could try this recipe with gluten-free or cake flour.Baking Powder and Baking Soda: To help your loaf cake rise up tall.Salt: I like to use sea salt. Remember if you’re using table salt to reduce how much you’re using since the granules are smaller than sea salt.
For the Glaze
Powdered Sugar: You can also add extra to the top of the cake once it’s done, as a garnish.Milk: Use whatever vegan milk (soy, almond, coconut, etc.) that you like.Lemon Juice: For extra zesty flavor.
*All ingredients should be room temperature.
How to Make Vegan Vanilla Loaf from Scratch (Step by Step Instructions)
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card. Mix the Wet Ingredients: 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. Combine with Yogurt and Lemon Juice: Add in the vegan yogurt and the lemon juice and whisk for 30 seconds until fully incorporated. Scrape down the sides. Combine the Dry Ingredients: 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 Your Loaf: Bake the lemon loaf on the middle shelf of your oven for 55-60 minutes. Remove from the oven and allow to cool for 10 minutes in the pan. Remove from the Loaf Pan: Transfer the loaf to a wire rack by placing the wire rack on top of the loaf, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the loaf to turn it 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, then drizzle on the glaze.
Making and Adding the Glaze
Once you’ve got the loaf cooling, you can get started on the glaze! It takes less than 5 minutes to whip together: Mix Everything Together: 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).
Tips for Success with Your Lemon Loaf
Another reason why I love this lemon loaf is that it’s kind of a mix between a quick bread and a cake. You can serve it as a sweet breakfast, a midday snack, a dessert, etc. (Or you could do all 3… just an idea!)
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.
How to Store Glazed Quick Breads
The best way to store this glazed quick bread is in an airtight container in the fridge. It should save for 3-4 days, and tastes great cold, or at room temperature. This helps also to soften it up beautifully.
Can I Freeze This?
Absolutely! Freeze this lemon loaf cake in an airtight container, and it will keep for 1-2 months. I would recommend freezing your cake without icing, though, because it tastes better if you add fresh glaze once it’s thawed. Enjoy friends! If you make this Glazed Vegan Lemon Loaf, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
More Vegan Baking Ideas
Ready to tackle some more easy vegan baking recipes?
Easy Vegan Zucchini BreadThe Best Vegan SconesVegan Banana BreadEasy Vegan Lemon BarsVegan Chocolate Chip Cookies
