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.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 10 slices

Calories: 334 kcal per serving

Ingredients

½ cup - vegan butter
1 cup - granulated sugar
2 tablespoons - lemon zest
2 tablespoons - lemon juice
1 tsp - vanilla extract
1 cup - vegan yogurt
2 cups - all purpose flour
1 tbsp - baking powder
¼ tsp - salt
2 tablespoons - vegan butter
1 cup - powdered sugar
2 tablespoons - lemon juice

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!

Nutrition