From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Vegan Loaf Cake
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Instructions
1
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Preheat oven to 350F and line a standard loaf pan (8.5×4.5 or 9×5) with parchment paper or grease with oil spray.
2
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In the bowl of a stand mixer using the paddle attachment, beat the softened vegan butter and granulated sugar together until combined and fluffy.
3
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Add the lemon zest, lemon juice, vanilla extract, and vegan yogurt. Mix until combined, scraping down the sides of the bowl as needed.
4
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Add the flour, baking powder, and salt. Mix on low speed until just combined, do not over-mix. If the batter seems a bit too thick, add a very small splash of dairy-free milk.
5
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Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, until cooked through and a toothpick inserted into the center comes out clean.
6
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Once cooked, remove from the oven and let cool in the loaf pan for 15 minutes. Transfer the lemon loaf to a wire rack and let cool completely.
7
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Whisk the lemon glaze ingredients together in a small bowl until smooth. Pour over the cooled loaf cake and let set. Slice into 8-10 slices and serve!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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