Bright, zesty, and perfect for spring, this vegan lemon loaf has just the right balance of sweet and tangy. It’s soft, fluffy, and topped with a simple lemon glaze for extra flavor.
Every year as springtime rolls around, I find myself craving the bright, tart flavor of lemon in baked goods, salad dressings, and more. This Vegan Lemon Loaf is tangy, moist and decadent with just the right amount of sweetness from that irresistible lemon icing.
This recipe was inspired by the iconic Starbucks Iced Lemon Loaf. Fun fact: Many years ago, before starting Sarah’s Vegan Kitchen, I actually worked as a shift leader at a Starbucks in the Bay Area! At the time I was in the process of going vegan, but I may have been guilty of snagging a slice or two of Iced Lemon Loaf if there was any leftover at close. I think this vegan version hits the spot!
Table of Contents
Ingredients for Vegan Lemon Loaf
For the Loaf
- Granulated sugar.
- Fresh lemon zest and juice.
- Vegetable oil. I like sunflower oil for a neutral flavor.
- Plant milk. Unsweetened plain plant milk works best in this recipe.
- Vanilla extract.
- All-purpose flour. Personally I haven’t tested this recipe with a gluten-free alternative, but I have had good look with cakes in the past using Bob’s Red Mill 1:1 All-Purpose Gluten Free flour blend.
- Baking powder and salt.
For the Icing
- Powdered sugar.
- Lemon juice. For a little extra tangy lemon flavor.
How to Make a Vegan Lemon Loaf
- Massage the lemon zest with the sugar. This extra step releases all the fragrant oils from the lemon zest, maximizing the flavor. The sugar will look like wet sand once massaged with the zest.
- Mix wet ingredients. This includes the lemon sugar, oil, milk, fresh lemon juice, and vanilla. Make sure to whisk vigorously to emulsify the oil into the mixture.
- Mix dry ingredients and add to wet mixture. Stir to form a batter.
- Bake. Pour the batter into a greased (or parchment-lined) standard loaf tin, and bake in a preheated 350°F oven for 55-60 minutes, until a toothpick comes out clean.
- Cool. Allow the loaf to cool in the pan for about 5 minutes before transferring to a wire rack to cool entirely. The loaf needs to cool completely before icing, in order for the icing to set properly.
- Ice. When the loaf is (finally!) cooled to room temperature, whisk together the lemon icing ingredients and pour it over the top of your Vegan Lemon Loaf. Allow it about 30 minutes to set. Now you can enjoy a decadent slice!
👩🍳 Sarah’s Recipe Notes 📝
- Bring the wet ingredients to room temperature prior to mixing. This is a little tip that helps improve the texture of most baked goods. Just let your soy milk warm up a bit on the counter, or pop it into the microwave for a few seconds to remove the chill.
- Avoid over-mixing the batter. Make sure you only mix until the ingredients are just combined, otherwise you’ll risk a dense or gummy texture. It’s ok if there are a few lumps, as long as there are no dry streaks of flour.
- Allow the loaf to cool completely before icing. This is very important if you want your icing to adhere and set properly. Otherwise it will melt right off.
Storage & Reheating
You can store your leftover lemon loaf in an airtight container at room temperature for up to four days, or in the fridge for up to a week. If you want to freeze it for later, wrap it tightly in plastic wrap or foil and store it in the freezer for up to three months.
Once your lemon loaf has become leftovers, it’s a good idea to pop a slice in the microwave for 10 or so seconds before eating. This just rehydrates it a little so it’s not as dry.
More Vegan Sweet Treats
- Banana Bread – Soft and moist with the perfect amount of banana flavor. Mix in chocolate chips, nuts, or both.
- Cinnamon Rolls – Fluffy, sweet, and full of cinnamon flavor. These are better than the Cinnabon ones you remember from childhood.
- Pumpkin Bread – The ultimate fall treat! Serve with a nice cup of tea and enjoy the cool weather.
Vegan Lemon Loaf
Bright, zesty, and perfect for spring, this vegan lemon loaf has just the right balance of sweet and tangy. It’s soft, fluffy, and topped with a simple lemon glaze for extra flavor.
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Servings: 12
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Equipment
- 8×4" loaf tin
- parchment
Ingredients
- 1 cup granulated sugar
- 3 tablespoons lemon zest from about 2-3 large lemons
- 1 cups unsweetened plant milk ideally room temperature
- 3 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1/2 cup neutral vegetable oil I like sunflower oil
- 2 ½ cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- 1/4 teaspoon fine salt
Lemon Icing
- 1 cup powdered sugar sift if it's lumpy
- 2 tablespoons lemon juice
Instructions
- Prep: Preheat oven to 350°F with the rack in the middle. Grease an 8×4" loaf tin, or line with parchment for easier removal. (You can use a 9×5" loaf tin, but the loaf will be less tall and domed. You may also need to reduce cook time by 10-15 minutes.)
- Make lemon sugar: To a mixing bowl, add granulated sugar and lemon zest. Use your fingertips to rub them together to release the oils from the zest. Do this for about a minute — till the sugar is super fragrant and has the texture of slightly moist sand.
- Wet ingredients: Add in the plant milk, lemon juice, optional lemon extract, vanilla extract, and vegetable oil. Whisk vigorously to mix everything together, so the oil emulsifies into the wet mixture (rather than simply floating on top).
- Dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add into the wet mixture and use the whisk to combine everything into a batter. It's ok if there are some small lumps, as long as there are no dry streaks of flour. Avoid over-mixing.
- Bake the loaf: Pour the batter into the prepared loaf tin. Bake in preheated oven for 55-60 minutes. (If using a larger loaf tin, start checking around 45 minutes.) If the top is browning too fast, loosely tent with a sheet of aluminum foil. When done, a toothpick inserted into the center of the loaf should come out clean or with just a few moist crumbs.
- Let it cool: Remove the loaf from the oven. Let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer to a wire cooling rack to cool completely before icing. (The icing will not set if the loaf is warm.)
- Ice the loaf: Once the loaf is cool, whisk together ingredients for the icing. Position the loaf on the cooling rack over a baking tray to catch the extra glaze. Pour icing evenly over the cooled loaf. Allow it to set for at least 20 minutes, or longer as needed to harden. Then slice and enjoy!
Notes
- Plant milk: I favor soy milk for baking, but most kinds should work in this recipe. (Except for canned coconut milk, which is way too dense.)
- Vegetable oil: Sunflower oil is my go-to for sweet baked goods. You can also use a stick of vegan butter, melted and slightly cooled. Light olive oil is another option.
- Extra lemon flavor: If you’re an absolute lemon fiend, you can try adding in 1 teaspoon of lemon extract.
- Loaf sticking to pan: My favorite loaf tins are the nonstick ones from USA Pan. If you’re not sure whether your loaf pan is nonstick, I recommend lining it with parchment. This also makes it easier to lift the loaf out later.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.
Brewer
Absolutely delicious!! I made this recipe over the weekend and it was simple to make yet tastes impressive. Thank you for yet another amazing recipe to add to our rotation!!
This was very easy to make. Amazing both in taste and texture.
My husband and kids absolutely loved it!
So good! Quick and easy with great lemon flavor
Loving baking vegan cakes for my son – he recently turned from being a vegetarian to vegan. This is a brilliant recipe, so easy and tasty. Than you for sharing
It was a big hit with everyone