- VE
- VN
- LC
Vegan Loaf Cake
This vegan loaf cake recipe is bursting with fresh lemon flavor! It's soft, moist, and tender. You'll love this Starbucks copycat lemon loaf! If you're looking for a slightly tart and perfectly sweet dessert that's perfect for spring or summer, this recipe is for you.
Ingredients
Instructions
- Step 1
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.
- Step 2
In the bowl of a stand mixer using the paddle attachment, beat the softened vegan butter and granulated sugar together until combined and fluffy.
- Step 3
Add the lemon zest, lemon juice, vanilla extract, and vegan yogurt. Mix until combined, scraping down the sides of the bowl as needed.
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
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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@urben-life
Hey there, I'm Jenna Urben! I'm the recipe developer, photographer, and writer behind The Urben Life. My mission is to share allergy-friendly recipes the entire family will love.
Per serving
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