Name: Vegan Loaf Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10 slices
Cuisine: American

The Urben Life Verified

October 3, 2025

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.

From the Cook

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Vegan Loaf Cake

The Urben Life Verified

Ingredients

WarningTreenuts and 4 other allergens identified

Instructions

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Instructions

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.

In the bowl of a stand mixer using the paddle attachment, beat the softened vegan butter and granulated sugar together until combined and fluffy.

Add the lemon zest, lemon juice, vanilla extract, and vegan yogurt. Mix until combined, scraping down the sides of the bowl as needed.

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.

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.

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.

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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About the Cook

The 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.