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A person holding a freshly baked vegan lemon loaf.

Vegan Lemon Loaf

Joanne Molinaro
This vegan lemon loaf recipe is moist, easy to make, and bursting with lemon flavor--with no lemon extract necessary! Just one lemon! It's the perfect way to end a meal or start your day (with your favorite breakfast beverage), or celebrate a special occasion (Valentine's Day anyone?). It comes together with ingredients you'll likely already have in your pantry today, so let's get to baking!
5 from 3 votes
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Prep Time 30 minutes
Cook Time 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 283 kcal

Ingredients
  

Vegan Lemon Loaf

  • 1 cup organic cane sugar (200 g)
  • 3 tsp lemon zest
  • 1 tsp fresh thyme (minced)
  • 1/2 cup extra virgin olive oil (109 g)
  • 1/2 cup vegan yogurt (120 g)
  • 3 tbsp lemon juice
  • 1/2 cup oat milk (120 g)
  • 1 tbsp vanilla extract
  • 2 1/2 cups all purpose flour (300 g)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Lemon Icing

  • 1/2 cup icing sugar (60 g)
  • 2 tbsp lemon juice

Instructions
 

  • Preheat your oven to 350° F and prepare your loaf pan by greasing it with oil or vegan butter and lining it with parchment paper. To a large bowl, add your sugar, lemon zest, and thyme. Using your fingers, massage the thyme and zest into the sugar. The sugar crystals will "cut" your zest and thyme, releasing their oils. This will help maximize flavor.
  • Next, add olive oil, vegan yogurt, fresh lemon juice, vanilla extract, and non-dairy milk to the bowl with the sugar. Whisk the contents for a good 2 to 3 minutes, until they are not just well-combined, but smooth.
  • To a separate bowl, add flour, baking powder, baking soda, and salt. Whisk together to remove any lumps. Then, add to the bowl of wet ingredients. Mix together until just combined (guard against over-mixing). Then, pour the batter into your prepared pan and bake for approximately 48 to 55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the lemon loaf to cool inside the baking tin for approximately 10 minutes. Then remove it and place it on a cooling rack or plate to cool completely for about 20 minutes. While the vegan lemon loaf is cooling, make the lemon icing by whisking together the icing sugar and lemon juice. Drizzle over the top of the cooled vegan lemon loaf. Sprinkle with leftover lemon zest and thyme. Enjoy!

Nutrition

Calories: 283kcalCarbohydrates: 44gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 159mgPotassium: 51mgFiber: 1gSugar: 23gVitamin A: 30IUVitamin C: 3mgCalcium: 70mgIron: 2mg
Keyword vegan lemon loaf
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