Spring has officially sprung and I can’t think of a better way to celebrate the season than with a fresh, vegan lemon loaf. It’s tender, moist, and has just the right amount of sweetness. The perfect way to start the day or kick-off the afternoon, you’ll have a hard time stopping at just one slice!
While I love the flavors of each season, Spring has a special place in my heart. Lemon, blueberry, rhubarb, etc., are all the perfect compliment to baked goods. Which is why as soon as Spring hits, I immediately whip up this vegan lemon loaf cake!
If you enjoy lemon, you will be in love with how tangy, sweet, and zesty this loaf tastes. It’s packed with fresh lemon zest and drizzled with a deliciously sweet lemon glaze. Pair it with a cup of coffee and you have the perfect start to your day.
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WHY YOU’LL LOVE THIS RECIPE
Perfect for Spring – Filled with tangy lemon zest, this loaf is perfect for Spring! It’s the ideal way to kick off the season. Although if you’re anything like me, you’ll be making it year-round.
Easy to Make – This lemon loaf is incredibly easy to make – just 10 minutes of prep time and it’ll be ready to pop in the oven. And, it’s paired with a simple lemon glaze that comes together in minutes.
Freezer-Friendly – This vegan lemon bread is perfect for meal prep. You can make this bread ahead of time and freeze it. Then, just let thaw before enjoying.
INGREDIENTS NEEDED (WITH SUBSTITUTIONS)
To make this soft and tender lemon loaf, the following ingredients are needed. Make sure to read if wanting to make any substitutions!
DRY INGREDIENTS
All-Purpose Flour – This loaf is made with a combination of all-purpose flour and almond flour. If you’d like to make this loaf gluten free, you can sub the all-purpose flour with a 1:1 gluten free flour replacement.
Almond Flour – While the addition of almond flour makes for a short loaf (and let’s be real vegan loaves are already pretty short) it makes the loaf super moist and light. I’ve tested this recipe with only all-purpose flour and while it’s still good, it’s much denser. (Note, if you do sub all-purpose flour for the almond flour, you will need to add around 2-4 tablespoons of extra liquid).
Lemon Zest – Lemon zest is key to make sure you get the wonderfully tangy lemon flavor to come through. The lemon zest is combined with the sugar to make delicious lemon sugar which is amazing in any and all lemon desserts!
Cane Sugar – And, of course some sugar to add sweetness! You can sub coconut sugar but you will end up with a slightly darker loaf.
Baking Soda, Baking Powder & Salt – Essential ingredients to this lemon loaf.
WET INGREDIENTS
Vegan Butter – Melted vegan butter helps make the loaf flavorful. It provides a rich, buttery flavor that pairs so well with the tangy lemon.
Non-Dairy Greek Yogurt – Any vegan yogurt is fine (plain or vanilla), just make sure it is a greek style yogurt so that it is thick, and not watery. The yogurt helps keep the bread moist and helps activate the baking soda, which makes the bread nice and light!
Unsweetened Applesauce – Applesauce provides the perfect consistency and texture. You can sub the applesauce by using more vegan yogurt – however it will slightly change the texture.
Non-Dairy Milk – Any plant milk is fine (soy milk, almond milk, oat milk etc).
Vanilla Extract – A splash of vanilla helps enhance the flavors in this easy vegan lemon loaf recipe.
Lemon Juice – Fresh lemons are key to getting the best tasting lemon juice. In a pinch you can use store-bought, but I highly recommend using fresh lemon juice. You can also use lemon extract to make the lemon flavor even more pronounced (about ½ tsp).
GLAZE INGREDIENTS
Powdered Sugar – This glaze is made with just three ingredients, the base of which is powdered sugar.
Lemon Juice – The perfect balance to making this icing tangy and sweet, lemon juice is used.
Non-Dairy Milk – To tone down the tartness, a splash of non-dairy milk is perfect. Again, any plant milk is fine!
HOW TO MAKE THIS LOAF
To make this moist vegan lemon loaf follow the below directions. Make sure to read the recipe card for full instructions and ingredients.
Step 1: Preheat the oven to 350F and grease a 9×5 loaf tin.
Step 2: To make this loaf, we start by making lemon sugar. To do this, combine the lemon zest and sugar in a small bowl. Rub together the lemon zest with the sugar for 2-3 minutes to combine the two.
Step 3: In a large mixing bowl, whisk together the rest of the dry ingredients (the flours, baking soda & powder and salt).
Step 4: Next, in the bowl of a stand mixer, add the melted vegan butter, apple sauce, yogurt, and lemon sugar. Whisk until combined.
Step 5: Add the dry ingredients to the wet ingredients and fold the mixture together with a spatula, being careful not to over mix.
Step 6: Add the batter to a prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary depending on your oven.
Step 7: Let the lemon loaf sit in the pan for 10-15 minutes, then place on a cooling rack.
Step 8: In a medium bowl mix together the powdered sugar, lemon juice, and almond milk to create the glaze. Add more or less liquid depending on desired thickness.
Step 9: Once the loaf is completely cool, add the glaze to the top of the loaf. Sprinkle a bit of fresh lemon zest on the icing and enjoy!
STORAGE & REHEATING
After the loaf has cooled, you can store in an airtight container for 1-2 days at room temperature. Then, place in the fridge for up to 3-4 days.
You can also freeze it for up to two months. I highly recommend freezing a slice or two and future you will be so happy! To freeze the bread, pre-slice and lay flat on a plate or baking sheet. Freeze for 30 minutes until the bread is frozen, then transfer to a ziploc bag or airtight container.
When ready to enjoy, let thaw at room temperature. If you are making the bread ahead of time, freeze without the glaze and add it once thawed.
FREQUENTLY ASKED QUESTIONS (FAQ)
While you can use store bought, the lemon flavor is much more pronounced when using fresh! If you don’t mind a milder lemon flavor then store bought is fine.
Nope! This lemon loaf is delicious both with and without the glaze. However, it is especially tasty with the lemon icing.
OTHER SPRING RECIPES YOU’LL LOVE
If you decide to try this recipe out, let me know! I love seeing your recreations tagged on Instagram @nourishedwithnatalie.
Vegan Lemon Loaf
Ingredients
Lemon Loaf
- ⅔ cup sugar
- 1 tbsp lemon zest
- 1 ⅓ cup all-purpose flour
- ⅔ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup plain non-dairy greek yogurt
- ⅔ cup almond milk
- ¼ cup apple sauce
- 2 tbsp vegan butter, melted
- 2 tbsp fresh lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 1 ½ tbsp fresh lemon juice
- ½ tbsp almond milk
- 2-3 tsp fresh lemon zest for garnish
Instructions
Lemon Loaf
- Preheat oven to 350F.
- Grease a 9×5 loaf pan.
- Make the lemon sugar by mixing together the lemon zest and sugar with your hands for 2-3 minutes. Set aside.
- In a separate bowl, combine the dry ingredients.
- In the bowl of a stand mixer, add the melted vegan butter, non-dairy milk, apple sauce, yogurt, and sugar. Beat until combined.
- Add the dry ingredients to the wet ingredients and fold together the mixture, being careful not to over mix.
- Add the batter to a greased loaf pan.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean, let sit for 10-15 minutes, then place on a cooling rack.
Lemon Glaze
- Mix together the powdered sugar, lemon juice, and almond milk to create the glaze.
- Once the loaf is completely cool, add the glaze on top. Sprinkle a bit of fresh lemon zest on top and enjoy!
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