Can I make this lemon loaf with a gluten-free flour blend?

We have not personally tested a gluten-free version and cannot say for certain, but based on our recipe testing, we think a quality 1:1 Gluten-Free Flour Blend should work. If you give it a try and experience good results, please let us know in the comments! Or, try our tried and true Gluten-Free Lemon Poppyseed Loaf !

Can I make this lemon loaf recipe with a cream cheese frosting?

Absolutely. If you prefer a more indulgent glaze, make the Vegan Cream Cheese Frosting from our Homemade Vegan Cinnamon Rolls recipe , but replace the vanilla extract with 1 tablespoon of lemon juice.

How long will this recipe last?

When stored in an airtight container or loaf pan tightly covered with plastic wrap, this lemon loaf will keep for up to 4 days at room temperature. Avoid refrigerating - it makes the cake overly dense.

Glazed Vegan Lemon Loaf

Description

Gather up your fresh lemons and get ready to make the best Glazed Vegan Lemon Loaf! It’s super moist, soft, and bursting with bright lemon flavor from the lemon juice and freshly grated lemon zest.

Ingredients

Lemon Loaf

¾ cup (150g) sugar
1 tablespoon lemon zest (about the zest of 2 lemons)
¾ cup non-dairy milk
½ cup vegetable oil
¼ cup lemon juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2½ (300g) all-purpose flour

Icing

1¼ (150g) cups powdered sugar
1 tablespoon lemon juice
1 tablespoon non-dairy milk

Equipment

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Instructions

Preheat and line. Line an 8×4” loaf pan with parchment paper and preheat the oven to 350°F.
Make the lemon sugar. To a large bowl, add the granulated sugar and lemon zest. Using your hands, massage the lemon zest into the sugar for 30 seconds or until the sugar is fragrant and the sugar is lightly colored yellow.
Add the wet ingredients. Into the same bowl, add the non-dairy milk, vegetable oil, lemon juice, and vanilla extract. Whisk until well combined and uniform.
Add the leavening agents and salt. Sprinkle in the baking powder, baking soda, and salt, and whisk again until combined.
Fold in the flour. Add in the all-purpose flour and using a rubber spatula, gently fold it into the wet ingredients until just combined.
Bake for 40-50 minutes. Transfer the lemon loaf batter to an 8×4″ loaf pan lined with parchment paper and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely. Let the loaf cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely to room temperature.
Prepare the icing. Once the loaf is cool, prepare the icing. Whisk together the powdered sugar, lemon juice, and non-dairy milk until smooth. If you’d like a thinner consistency, add additional non-dairy milk, as desired.
Glaze the lemon loaf. Spread or pour the icing over the cooled lemon loaf and let set before slicing and serving. Enjoy!

Notes

Storage: When stored in an airtight container or loaf pan tightly covered with plastic wrap, this lemon loaf will keep for up to 4 days at room temperature. Avoid refrigerating – it makes the cake overly dense.
Gluten-free: We have not personally tested a gluten-free version and cannot say for certain, but based on our recipe testing, we think a quality 1:1 Gluten-Free Flour Blend should work. If you give it a try and experience good results, please let us know in the comments! Or, try our tried and true Gluten-Free Lemon Poppyseed Loaf!

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Oven