Description
This Vegan Lemon Loaf Cake is a refreshing, dairy-free treat inspired by Starbucks’ popular loaf. Moist and zesty, it combines the tang of fresh lemon juice and zest with a tender crumb enriched by vegan yogurt and butter.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease an 8-inch loaf tin and place a parchment paper sling inside it.
- In a small bowl, combine soy milk and 30 ml freshly squeezed lemon juice. Stir and let it sit for 10 minutes to curdle.
- In a large bowl, add granulated sugar, lemon zest, and scraped vanilla pod seeds. Rub the zest into the sugar.
- Add melted vegan butter to the sugar mixture and whisk well. Then whisk in olive oil and the 140 g vegan yogurt.
- Whisk in the vegan buttermilk mixture.
- Sift together plain flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients gently.
- Pour the batter into the prepared loaf tin. Lay thin strips of vegan butter along the center of the batter.
- Bake for 40-45 minutes, checking doneness with a toothpick or knife. Let cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely before glazing.
- In a small bowl, whisk together sifted powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon vegan yogurt until smooth.
- Pour the lemon glaze over the cooled cake. Let the glaze set for about an hour or serve immediately.
- Keep in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.
Notes
- This cake can be frozen and thawed a few hours before serving.
- Adjust the sweetness by varying the amount of sugar.
- Use fresh lemons for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg