Vegan Lemon Loaf

Close up of the texture of the lemon loaf

5 from 1

The perfect recipe for Spring, this vegan lemon loaf is tender, moist, and tangy. Packed with fresh lemon zest and drizzled with a lemon glaze, you'll be making this loaf all season long.

Prep Time15

Cook Time35

Total Time50

Course: Dessert, Snack

Cuisine: Vegan

Keyword: lemon loaf, Lemon, cake, lemon glaze, lemon bread

Servings: Slices

Calories: 282kcal

Author: Natalie Marie

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 9x5 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, lemon juice 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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