Author: This Vegan Lemon Loaf is easy to make, deliciously buttery, bursting with lemon flavor, and drizzled in a sweet lemony glaze. Plus, it's so much better than the Starbucks version because it's completely egg and dairy-free, tastes fresher, and is way more affordable! With just 10 ingredients you likely already have in your pantry, you'll want to bookmark this recipe!
Before I was vegan, I used to get the lemon loaf at Starbucks as a breakfast treat or snack. The other day, I had a craving for a slice so I whipped up my own homemade vegan lemon loaf. The lemon cake turned out so deliciously moist, with the perfect amount of sweetness, and that lemony zing! It's so yummy, you could easily enjoy the cake alone. But of course, I had to elevate the loaf so I topped it with a lemon glaze that beautifully decorates the cake, tastes amazing, and even crackles like the Starbucks version.
This vegan lemon loaf recipe is so easy to make, and you get an entire loaf to enjoy for just a couple of bucks worth of ingredients. If you're a fan of Starbucks' lemon loaf, you'll be love this homemade version even more! Perfect for a sweet breakfast treat, a little snack, or dessert.
How to Make Vegan Lemon Loaf:
To make the cake:
Preheat your oven to 375℉ (190℃). Grease an 8" x 4" loaf pan.
In a large bowl whisk together the dry ingredients: the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large measuring glass or in a medium bowl, whisk together the plant-based milk, melted vegan butter, lemon zest, and fresh lemon juice. (It's ok if it curdles).
Pour the milk mixture into the bowl with the flour and use a spatula to gently mix together. Do not over-mix the batter, or the cake might not rise properly. The batter should be a bit lumpy.
Pour into the prepared pan and spread evenly. Bake for 50 - 60 minutes until a toothpick inserted into the center of the loaf comes out clean.
Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling. Enjoy the cake as is, or you can add the icing. If icing the cake, ensure that the cake is completely cooled before adding the icing so that it doesn't melt.
To make the icing:
In a medium bowl, wisk the powdered sugar (also called confectioners' sugar), plant-based milk, and lemon juice together to make a thick icing. You want the icing to be quite thick so that it doesn't run off the cake, but if needed you can add an extra ½ teaspoon of lemon juice at a time to thin the icing. Spread the icing over the cooled cake and allow the icing to set for 30 minutes. Slice the cake using a gentle sawing motion and enjoy!
Store gently covered at room temperature for up to 4 days, or up to a week in the refrigerator. Or transfer to an air-tight freezer bag or container and freeze it for up to 3 months.
This Vegan Lemon Loaf is...
- Sweet, lemony perfection
- better than the Starbucks lemon loaf
- easy to make with just 10 simple ingredients
More Vegan Starbucks-inspired Recipes:
Easy Vegan Pumpkin Spice Latte
Cinnamon Dolce Coffee Syrup
Easy Vegan Banana Bread
Vegan Berry Crumb Muffin
Easy Vegan Brownies
Super Easy Vegan Croissants
Easy Vegan Glazed Donut
Vegan Chocolate Chip Pumpkin Bread
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Lemon Loaf
Servings: (makes 1 loaf)
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Ingredients
For the cake:
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup plant-based milk, (such as oat or soy)
- ½ cup vegan butter, melted
- 2 large lemons, zested (2 tablespoons lemon zest)
- 1 tablespoon lemon juice
For the Icing:
- 1 ¼ cups powdered sugar
- 1 tablespoon plant-based milk, (such as oat or soy)
- 4 teaspoons lemon juice
Instructions
To make the cake:
- Preheat your oven to 375℉ (190℃). Grease an 8" x 4" loaf pan.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a large measuring glass or in a medium bowl, whisk together the plant-based milk, melted vegan butter, lemon zest, and lemon juice. (It's ok if it curdles).
- Pour the milk mixture into the bowl with the flour and use a spatula to gently mix together. Do not over-mix the batter, or the cake might not rise properly. The batter should be a bit lumpy.
- Pour into the prepared pan and spread evenly. Bake for 50 - 60 minutes until a toothpick inserted into the center of the loaf comes out clean.
- Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling. Enjoy the cake as is, or you can add the icing. If icing the cake, ensure that the cake is completely cooled before adding the icing so that it doesn't melt.
To make the icing:
- In a medium bowl, wisk the powdered sugar, plant-based milk, and lemon juice together to make a thick icing. You want the icing to be quite thick so that it doesn't run off the cake, but if needed you can add an extra ½ teaspoon of lemon juice at a time to thin the icing. Spread the icing over the cooled cake and allow the icing to set for 30 minutes. Slice the cake using a gentle sawing motion and enjoy! Store gently covered at room temperature for up to 4 days, or up to a week in the refrigerator. Or transfer to an air-tight freezer bag or container and freeze it for up to 3 months.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More sweet vegan breakfast recipes you might enjoy:
Lou says
This is SO delicious but definitely only 40 minutes needed - check with a skewer to be sure but it’ll be deliciously moist (175c)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Lou! Ovens can vary a bit, so that’s a great tip to check early. So glad you enjoyed the loaf 😊
Colleen says
This Lemon Loaf is a fantastic recipe! I was a little low on white all purpose flour, subbed 1/2 c wheat for white flour, added a touch more lemon zest & juice to offset, folded everything together until moistened, it baked as described - came out dense, sliced perfectly smooth. I too may lower my oven temp next round (I turned it down, then off for the extra 10 mins to 60 total, also covering the center with foil at this point). I was unable to get my icing to come out as thick (or white) as in the picture (I use extra-creamy oat milk)... however it was wonderfully lemony, more glaze-like. I will make this again. If one is following the instructions, it's foolproof! and seems to taste better each day as it sits. We love it, Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Colleen, thank you so much for the lovely and detailed feedback. I’m so happy your tweaks worked so well and that the loaf baked up beautifully for you. The glaze can definitely vary with different milks, but I’m glad it was still nice and lemony. Next time try less milk than you think (the glaze should be SUPER thick for the correct texture). So glad you loved it and plan to make it again.
Olga Yevich says
This Lemon Loaf was so much fun to make and bake with our twelve year old granddaughter. We brought it to a gathering with friends who are vegan and the recipe spread like a wild fire! Thank Sam for this amazing recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww so happy everyone loved it Olga! Thank you for sharing 🙂
Nicola says
Thank you for sharing the recipe. I made it today, using the metric measurements. It was flavourful, but quite dry.
I checked back and the US measurement was for half a cup of butter. The metric was for 56 grams, which is much less.
Maybe some of the people not having success with this recipe have been following the metric, like myself.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nicola, thank you so much for pointing that out!! I’ve corrected it now and double-checked all the metric measurements. So sorry about the typo. If your cake turned out a bit dry, you can brush it with a little lemon syrup or serve it with vegan whipped cream to save it, still delicious!
Rachel says
Unfortunately, this came out a bit dense an didn’t taste right + not fluffy as expected. Followed the recipe exactly as is with no substitutions. I bake all the time in my oven and it was exactly at 375. We couldn’t serve this as a birthday dessert as planned 🙁
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Rachel, sorry it wasn’t what you were looking for! This loaf is meant to be a bit denser, more like the Starbucks lemon loaf, and not a fluffy cake. If you’re after something light and fluffy, my vanilla cake recipe would be perfect for that instead 🙂
Shari says
I've made this recipe a few times now...its my go to lemon loaf. I do add more lemon zest and juice, vanilla and a tad more sea salt to the batter. I feel like it really elevates the lemon flavor in it. I also add chopped pistachios to the top. Makes for a lovely presentation and adds a bit of texture to the loaf as well.
Jess @ It Doesn't Taste Like Chicken says
That sounds terrific! Thanks for sharing!
Eileen says
Love lemon
Could I use applesauce in place of butter
Thanks
Jess @ It Doesn't Taste Like Chicken says
We think that replacing the butter with applesauce wouldn't provide the fat needed for a rich, buttery texture so it would make the loaf much more dense and a bit rubbery. Vegan butter is really best for the best taste and texture.
Lydia says
Hi, where it states two lemons zested in the recipe, is that the juice too or literally just the zest? I’m confused as to whether I need to use 2 fresh lemons juiced as well as a tablespoon of lemon juice. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lydia, the zest of 2 lemons (not the juice) which is approximately 2 tablespoons of zest. I hope that helps! Enjoy!
Dwight says
This Lemon Loaf is a winner! I've been baking it every time I have people over and I get very positive comments. It became my wife's favourite thing! Two of my neighbours asked for the recipe so I sent them the link. Hopefully they will get curious about other recipes and the site.
Another day I cheated a bit by adding some drops of lemon extract instead of lemon zest and the result was equally excellent.
I'm keeping the recipe print out in the kitchen folder for easy access, although I know most of the ingredients by heart now 😉. So if you're looking for a great and easy recipe full of flavour, look no further! Thank you Sam.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's so wonderful Dwight! I am so happy you love this recipe so much you almost know it by heart!! That's awesome 🙂
Pewa says
Great recipe. thanks for sharing.
I used coconut sugar and reduced the sugar to a 1/2 a cup.
the texture is amazing considering there's no eggs
Jess @ It Doesn't Taste Like Chicken says
Terrific! We're happy you liked it!
sami says
This turned out great! And it only took about 20 minutes to cook in my small oven. I didn't have enough powdered sugar for the icing so I used what I had and it turned into more of a glaze which I ended up liking more! I also didn't use quite as much lemon zest (because zesting lemons is a pain) which resulted in a slightly less lemony but still delicious loaf.
Jess @ It Doesn't Taste Like Chicken says
We're glad you enjoyed it!
GD says
Howdy! If I use a 9x5 loaf pan, do I need to adjust anything (like quantities, baking time and temperature)?
Jess @ It Doesn't Taste Like Chicken says
You can keep quantities the same though you may need to decreased baking time a little - check at the 40 minute mark. It will result in a shorter loaf but still delicious!
Karah says
do you have any recommendations for how to bake this batter as muffins?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karah! Yes, you can absolutely bake this as muffins 😊 Scoop the batter into lined muffin tins, filling each about ¾ full. Bake at 375°F (190°C) for about 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before glazing so the icing doesn’t melt. They will be much more dense than regular muffins (as this is a dense cake-like loaf) but they will be delicious!
Gayle says
Delicious- made with GF flour and perfect for an allergy free option
Jess @ It Doesn't Taste Like Chicken says
We're thrilled it turned out!
Rosey says
Hi- I just baked at 375 for 50 min and it was overdone! 😏 would you suggest reducing oven temp or cook time?
Jess @ It Doesn't Taste Like Chicken says
Did you happen to use a different pan size? If not, you may need a thermometer to check that your oven is calibrated for the right temperature.
Rosey says
I didn’t! I used an 8x4. We cook everything else in our oven pretty normally! Maybe I’ll try 350 next Time as typically when I make a sweet bread like banana bread etc that is the temp I use.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Rosey, It's not uncommon for ovens to vary quite a bit in temperature so if you have an oven thermometer, thats the best way to guarantee your oven temp. If your oven temp is accurate, try testing the loaf with a toothpick about 10 minutes earlier. The toothpick method is the best way to ensure the loaf is properly done. I hope that helps!
Lynette says
I love how easy and delicious this lemon loaf is. I took it to my book club and got rave reviews!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I love that. SO happy to hear that Lynette!!
Carlita says
Best lemon cake ever! 🥰
Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you love it Carlita!
Jan says
My cake was tough, not sweet, tasteless and smelled like baking powder. it needed applesauce and vanilla extract. Threw it in the garbage. FYI I didn't over mix the batter
Jess @ It Doesn't Taste Like Chicken says
We're sorry to hear it wasn't a success for you like it was for many others. Were any substitutions made? If so, we can use your feedback to add to the recipe notes.
Amber Yuen says
Hi I do not have vegan butter, can I sub with applesauce?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amber, no I don't think that would work well. Applesauce doesn’t provide the fat needed for that rich, buttery texture—it would make the loaf much more dense and a bit rubbery. Vegan butter is really best for the best taste and texture.