Vegan Lemon Loaf Cake: 5 Tips for a Moist Delight

Name: Vegan Lemon Loaf Cake: 5 Tips for a Moist Delight
Prep time: 20 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 118 ml soy milk; 30 ml lemon juice (freshly squeezed, plus extra for glaze); 75 g vegan butter (melted and cooled to room temperature); 60 ml olive oil (or plain soy or coconut yogurt); 140 g vegan Greek-style yogurt or Skyr (or plain soy or coconut yogurt); 1 tablespoon vegan Greek-style yogurt or Skyr (for glaze); 200 g granulated sugar (use organic if in the US); 2 tablespoons freshly grated lemon zest (approx 2 large lemons); ½ vanilla pod (seeds scraped out); 240 g plain flour (all purpose, sifted); 2 teaspoons baking powder (sifted); ¼ teaspoon baking soda (sifted); ¼ teaspoon salt (sifted); 150 g powdered sugar (sifted, for glaze)

by Fenna Saul

February 13, 2026

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Vegan Lemon Loaf Cake has become a cherished recipe in my kitchen, reminiscent of sunny days and cheerful gatherings. The bright, zesty flavor of fresh lemons fills the air, transporting me back to summer picnics. I remember the first time I shared this plant-based lemon loaf cake with friends; their smiles said it all as they took their first bites. This dairy-free lemon bread is not just a dessert; it’s a slice of happiness. Let’s get cooking!

Why You’ll Love This Vegan Lemon Loaf Cake

Deliciously moist and zesty
Quick prep time of just 20 minutes
Perfect for any occasion or snack time
Family-friendly and kid-approved
Made with wholesome, plant-based ingredients
Healthier than traditional lemon cakes
Great for meal prep and easy to store
Versatile as a dessert or breakfast option

Ingredients for Vegan Lemon Loaf Cake

Here’s everything you need for this delightful loaf:

118 ml soy milk – for a creamy base
30 ml lemon juice – freshly squeezed for the best flavor
75 g vegan butter – melted and cooled to room temperature
60 ml olive oil – can substitute with yogurt
140 g vegan Greek-style yogurt – adds moisture and texture
200 g granulated sugar – sweetness balance
2 tablespoons lemon zest – enhances lemon flavor
240 g plain flour – all-purpose, sifted for lightness
2 teaspoons baking powder – leavening agent
¼ teaspoon baking soda – for extra fluffiness
¼ teaspoon salt – to enhance flavors
150 g powdered sugar – for the glaze

How to Make Vegan Lemon Loaf Cake

Step 1: Preheat your oven to 175°C (350°F). Lightly grease an 8-inch loaf tin and line with parchment paper.
Step 2: In a small bowl, combine soy milk and lemon juice. Stir and let sit for 10 minutes to curdle.
Step 3: In a large bowl, mix granulated sugar, lemon zest, and vanilla pod seeds. Rub the zest into the sugar to release the oils.
Step 4: Add melted vegan butter and whisk well. Incorporate olive oil and vegan yogurt.
Step 5: Whisk in the soy milk mixture until combined.
Step 6: Sift together flour, baking powder, baking soda, and salt. Fold gently into the wet ingredients until just combined.
Step 7: Pour the batter into the prepared tin and bake for 40-45 minutes, checking doneness with a toothpick.
Step 8: Allow to cool in the tin for 10 minutes before transferring to a wire rack.
Step 9: For the glaze, whisk together powdered sugar, lemon juice, and vegan yogurt until smooth.
Step 10: Pour the glaze over the cooled cake and let set for about an hour.

Deliciously moist Vegan Lemon Loaf Cake with a bright lemon glaze, ready to be served

Pro Tips for the Best Vegan Lemon Loaf Cake

These tips will help you achieve the perfect loaf:

Use fresh lemons for the best flavor.
Don’t overmix to keep the cake tender.
Let the cake cool completely before glazing for a smoother finish.

What’s the secret to perfect Vegan Lemon Loaf Cake?

The key is to use quality ingredients and to not overmix the batter. This keeps the crumb tender and moist.

Can I make Vegan Lemon Loaf Cake ahead of time?

Absolutely! You can prepare the batter a day in advance and bake it fresh. Just store the batter in the refrigerator.

How do I avoid common mistakes with Vegan Lemon Loaf Cake?

Ensure your baking powder is fresh, and avoid opening the oven door too early, as this can cause the cake to sink.

Best Ways to Serve Vegan Lemon Loaf Cake

Enjoy this cake as a delightful dessert or a sweet breakfast treat. Pair it with a cup of herbal tea or a scoop of dairy-free ice cream for a refreshing dessert experience. It’s also lovely with fresh berries on the side!

Slice of Vegan Lemon Loaf Cake on a plate, showing its moist texture and lemon zest

Nutrition Facts for Vegan Lemon Loaf Cake

Per serving (recipe makes 8 servings):

Calories: 250
Fat: 9g
Saturated Fat: 2g
Protein: 3g
Carbohydrates: 38g
Fiber: 1g
Sugar: 20g
Sodium: 150mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Vegan Lemon Loaf Cake

Store the cake in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, simply thaw at room temperature and enjoy!

Frequently Asked Questions About Vegan Lemon Loaf Cake

Can I freeze Vegan Lemon Loaf Cake?

Yes! Wrap individual slices in plastic wrap, then foil. Freeze for up to 3 months and thaw overnight.

What can I use instead of soy milk?

Almond milk or oat milk works great as alternatives in this recipe.

Variations of Vegan Lemon Loaf Cake You Can Try

For a twist, try adding poppy seeds or blueberries to the batter for added texture and flavor. You can also make a gluten-free version by using almond flour or a gluten-free flour blend for a gluten-free vegan lemon cake.

This Vegan Lemon Loaf Cake is not only a treat for the taste buds but also a wonderful way to enjoy a healthier dessert option. With its moist texture and zesty flavor, it’s sure to become a favorite in your household!