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:
Maria says
Can melted (refined) coconut oil be substituted for the vegan butter? Love all your wonderful recipes!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Maria! Thank you so much! 💛 I haven't tested this recipe with refined coconut oil, so I can't say for sure. Since vegan butter contains a little water while coconut oil is 100% fat, I think it would change the texture of the loaf. If you give it a try, I'd love to hear how it turns out!
Maria says
Thanks for the reply! I made the lemon loaf with refined coconut oil, prior to seeing your comment. It had a very dense texture, almost like a pound cake. I know this recipe is supposed to be a denser cake, but it was probably denser with the coconut oil (as you had said, with no water content)--especially after I put it in the fridge. I loved it, though!
Next time, I will add a little water if using the coconut oil ... or I'll try it with vegan butter instead. Yesterday, I saw that my fave Miyoko's oat butter is FINALLY back (after a very long absence from stores)!
I have started printing your recipes that I've made (or want to make) and putting them in plastic sheet protectors inside (two, so far) 3-ring binders. It's very easy to remove a recipe and hang it up on my cabinet while I'm cooking/baking, and the paper recipe doesn't get wet or dirty. I'm old-school and prefer paper over reading a recipe on my phone/iPad!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so glad it still turned out delicious, Maria! 😊 And I love that you're building your own recipe binder—that's such a great idea! I totally understand preferring a paper recipe in the kitchen.