Ultimate Glazed Vegan Lemon Loaf: Moist, Tangy & Irresistibly Delicious
Indulge in the bright, zesty flavor of this Glazed Vegan Lemon Loaf, often hailed as the perfect vegan lemon pound cake. This homemade delight boasts an incredibly moist and tender crumb, infused with vibrant lemon zest and generously crowned with a sweet, tangy lemon-vanilla glaze. Whether you’re seeking a luxurious breakfast treat or an elegant dessert, this plant-based loaf cake is guaranteed to impress with its rich flavor and delightful texture.
There’s something truly special about the bright, uplifting flavor of lemon that makes it a perennial favorite in desserts. As an avid baker, one of my proudest vegan adaptations is this incredible Glazed Vegan Lemon Loaf. It’s essentially a perfectly baked lemon pound cake, reimagined to be entirely plant-based without sacrificing any of the classic richness or moistness you love. Forget dry, crumbly vegan baked goods – this loaf is just as good, if not better, than its traditional counterpart, and surprisingly simple to whip up.
The beauty of this recipe lies in its simplicity and the speed at which it comes together. You can prepare both the tender loaf cake and the irresistible tangy-sweet glaze in under 15 minutes of active prep time. The result is a beautifully golden-brown loaf with a delicate, spongy texture that melts in your mouth, perfectly balanced by the vibrant citrus kick from the glaze. It strikes a wonderful balance: elegant enough for a special brunch or dinner party, yet casual enough to enjoy with your morning coffee. Get ready to fall in love with this rich, zesty vegan lemon loaf!
Essential Ingredients for Your Vegan Lemon Loaf
Crafting a truly exceptional vegan lemon loaf starts with understanding the role of each ingredient. While the full recipe with precise measurements is conveniently located in the recipe card below, let’s explore why these specific components are key to achieving that perfect moist and flavorful result.
For the Moist and Flavorful Lemon Loaf
- Sugar: I prefer to use cane sugar, which helps ensure it’s truly vegan, but standard granulated sugar works wonderfully too. Beyond sweetness, sugar contributes to the loaf’s tender texture and helps achieve that beautiful golden crust.
- Oil: This is our secret weapon for incredible moisture in vegan baking. Unlike butter, which can sometimes make cakes denser, oil creates a consistently light and spongy crumb. It also has a neutral flavor, allowing the bright lemon to truly shine without any competing notes. If using coconut oil, make sure it’s melted.
- Lemon Extract: Don’t skip this! While fresh lemon juice and zest provide a wonderful natural flavor, a touch of lemon extract amplifies that signature tangy lemon taste, giving the loaf an undeniable zestiness that really sets it apart.
- Vanilla Extract: A splash of vanilla extract (or vanilla bean paste for an even richer flavor) beautifully complements the lemon, adding warmth and depth to the overall profile without overpowering it.
- Fresh Lemons: You’ll need both the zest and juice from two lemons. The zest holds most of the essential oils, delivering intense aromatic lemon flavor, while the juice provides acidity and moisture, activating our leavening agents.
- Vegan Yogurt: Plain, unsweetened vegan yogurt is a fantastic egg substitute in this recipe. It adds moisture, richness, and a slight tang, contributing to the loaf’s incredibly tender crumb and keeping it beautifully moist.
- All-Purpose Flour: My go-to for this recipe. If you’re experimenting, a good quality gluten-free all-purpose blend (look for one designed for baking) or cake flour could also work, though results may vary slightly in texture. Remember to sift your flour for a lighter loaf.
- Baking Powder and Baking Soda: These chemical leavening agents are crucial for giving our loaf its beautiful rise and airy texture. They react with the acidic lemon juice and yogurt to create air bubbles, ensuring a light and fluffy result.
- Salt: A small amount of sea salt enhances all the other flavors, bringing balance to the sweetness and brightening the lemon notes. If you’re using finer table salt, remember to reduce the quantity slightly as it’s more concentrated.
For the Zesty Lemon Glaze
- Powdered Sugar: Also known as confectioners’ sugar, this fine sugar creates a smooth, pourable glaze that sets beautifully. You can even reserve a little extra to dust over the finished cake for an elegant garnish.
- Vegan Milk: Any unsweetened vegan milk will work here – almond, soy, oat, or coconut milk are all great choices. It’s used to achieve the desired consistency for your glaze.
- Fresh Lemon Juice: This provides the essential tangy kick that makes the glaze so refreshing and perfectly complements the lemon loaf. It’s what gives it that irresistible bright, zesty finish.
*A crucial tip for the best results: ensure all your ingredients, especially for the loaf, are at room temperature. This helps them emulsify properly, creating a smooth, consistent batter and a better final texture for your cake.
How to Bake the Perfect Glazed Vegan Lemon Loaf (Step-by-Step Guide)
Making this glazed vegan lemon loaf from scratch is an incredibly rewarding experience, and the process is surprisingly straightforward. Remember that a detailed, printable recipe card with exact measurements can be found further down this page.
Step 1: Prepare Your Pan and Wet Ingredients. Start by preheating your oven to 350°F (180°C). Lightly grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, allowing an overhang on the sides for easy lifting. In a large mixing bowl, or the bowl of your stand mixer fitted with a whisk attachment, combine the granulated sugar, oil, lemon extract, vanilla extract, and fresh lemon zest. Whisk these ingredients together for about 3 minutes on low speed, or vigorously by hand, until the mixture is light, creamy, and thoroughly incorporated. This initial step ensures the flavors are well distributed.
Step 2: Incorporate Vegan Yogurt and Lemon Juice. Next, add the plain, unsweetened vegan yogurt and the fresh lemon juice to your wet mixture. Continue whisking for another 30 seconds until these new additions are fully combined and the batter appears smooth. Make sure to scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
Step 3: Add Dry Ingredients and Prepare for Baking. In a separate small bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and sea salt. Gradually add this dry mixture to the wet ingredients. Mix on low speed (or gently by hand) for about one minute, just until the flour is incorporated. Be careful not to overmix, as this can lead to a tough loaf. Again, scrape down the sides of the bowl to catch any stray flour. Pour the smooth batter into your prepared loaf pan and use a spatula to gently spread and smooth the top, ensuring an even bake.
Step 4: Bake to Golden Perfection. Place your loaf pan on the middle rack of your preheated oven. Bake for approximately 55-60 minutes. The loaf is perfectly done when a wooden skewer or toothpick inserted into the center comes out clean, or with only a few moist crumbs attached. Avoid opening the oven door too frequently during baking, especially in the first 30-40 minutes, to prevent the loaf from sinking. Once baked, remove the pan from the oven and let the loaf cool in the pan for 10 minutes. This resting period allows the cake to firm up and prevents it from breaking when removed.
Step 5: Cool and Release. After the initial cooling period in the pan, it’s time to transfer your beautiful lemon loaf to a wire rack to cool completely. The easiest way to do this is to place the wire rack directly on top of the loaf pan, then, holding both sides of the pan and the rack firmly, carefully flip them over together. Gently lift the pan away. Then, carefully turn the loaf right-side up onto the wire rack. Alternatively, you can invert the pan into your hand, then gently flip the loaf right-side up onto the rack. It’s crucial that the loaf cools completely before you apply the glaze; otherwise, the glaze will melt and run off, making a mess. Patience is key for that picture-perfect finish!
Crafting and Applying the Zesty Lemon Glaze
While your perfectly baked vegan lemon loaf cools, you can quickly whip up the delightful glaze. This step takes less than 5 minutes and is the crowning glory of our lemon pound cake.
Step 1: Mix All Glaze Ingredients. In a small bowl, combine the powdered sugar, vegan milk, and fresh lemon juice. Whisk vigorously until the mixture is completely smooth, lump-free, and reaches a pourable consistency. This glaze is incredibly versatile – if you prefer a thicker, more opaque glaze, gradually add a bit more powdered sugar. For a thinner, more translucent glaze, simply add a few more drops of vegan milk or lemon juice, depending on whether you want to enhance the creaminess or the tanginess. Remember, you’re aiming for a consistency that will slowly drizzle down the sides of the loaf, creating an inviting visual and flavor experience.
Once your loaf is completely cool, generously drizzle the lemon glaze over the top, letting it cascade down the sides. You can use a spoon or a whisk to evenly distribute it. The glaze will set slightly as it dries, creating a beautiful finish. Then, simply slice and serve! This versatile treat is equally perfect as a sweet breakfast, a delightful midday snack, or a decadent dessert – feel free to enjoy it all three ways!
Expert Tips for a Perfect Glazed Vegan Lemon Loaf Every Time
Creating this delicious vegan lemon loaf is an enjoyable process, and a few key tips can help ensure your success, whether you’re a seasoned baker or just starting out. This loaf is wonderfully adaptable, bridging the gap between a quick bread and a cake, making it suitable for almost any occasion.
- Do I Need a Stand Mixer? Absolutely not! While a stand mixer makes quick work of mixing, you can easily prepare this entire loaf by hand using a whisk and a spatula. It might take a couple of extra minutes of elbow grease, but it’s a fantastic arm workout and yields the same delicious results.
- Knowing When Your Loaf is Perfectly Baked: The best way to tell if your loaf cake is done is by inserting a wooden skewer or toothpick into the very center. It should come out clean or with only a few moist crumbs clinging to it. If it comes out with wet batter, return the loaf to the oven for another 5-10 minutes and test again.
- Patience is Key: Cool Before Icing! This is a crucial step for achieving a professional-looking glaze. If your lemon loaf is still warm when you apply the icing, it will simply melt and run off, creating a thin, messy coating. Allowing the cake to cool completely ensures the glaze sets properly, giving you a beautiful, thick, and controlled drizzle.
- Can I Prepare the Glaze in Advance? Yes, you certainly can! If you’re planning ahead, mix up your lemon glaze and store it in an airtight container in the refrigerator for up to 2 days. Give it a good whisk or stir before using, and you might need to add a tiny splash more milk or lemon juice if it has thickened too much.
- Accurate Measuring: Weigh Your Ingredients! For consistent and truly perfect baking results, I highly recommend using a kitchen scale, especially for flour and sugar. Scooping methods can be notoriously inaccurate, leading to batters that are either too dry or too wet. A good digital kitchen scale is an affordable investment that will drastically improve your baking success.
- Enhance the Color (Optional): For that vibrant, classic yellow lemon loaf appearance, you can add a few drops of yellow food coloring or gel to the wet ingredients. This is purely for aesthetics and won’t affect the flavor.
Storing Your Glazed Vegan Lemon Loaf for Maximum Freshness
Proper storage is essential to keep your delicious glazed vegan lemon loaf fresh and moist for as long as possible. Fortunately, this quick bread stores beautifully, allowing you to enjoy slices for days to come.
The optimal way to store your glazed lemon loaf is in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for 3-4 days. Storing it in the fridge can actually help some of the flavors meld even further and firm up the glaze nicely. Whether enjoyed cold straight from the fridge or allowed to come back to room temperature, the loaf maintains its wonderful texture and zesty flavor. An airtight container prevents it from drying out, ensuring every slice is as moist as the first.
Can I Freeze This Vegan Lemon Loaf?
Absolutely! This vegan lemon loaf is an excellent candidate for freezing, making it perfect for meal prep or having a delicious treat on hand whenever a craving strikes. When properly frozen, it can last for 1-2 months without any significant loss of quality.
For the best results, I highly recommend freezing the lemon loaf *without* the glaze. The glaze tends to become slightly watery and less appealing after thawing. Once the baked loaf has completely cooled, wrap it tightly in plastic wrap, then an additional layer of aluminum foil, or place it in a freezer-safe airtight container. When you’re ready to enjoy it, simply thaw the loaf at room temperature for a few hours or overnight in the refrigerator. Once thawed, you can easily whip up a fresh batch of glaze following the instructions above and drizzle it on for that perfect finish. This ensures you get that fresh, vibrant glaze experience every time.
We truly hope you enjoy baking and savoring this incredible Glazed Vegan Lemon Loaf, just as much as we do! If you decide to make this recipe, we’d love to see your creations. Please snap a photo and tag #jessicainthekitchen on Instagram! Your feedback means a lot to us, so please feel free to leave a comment below and give the recipe a well-deserved rating. Thank you for being a part of our culinary journey!
Glazed Vegan Lemon Loaf
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Ingredients
For the Loaf Cake**
- 1 cup cane sugar, (200g) or any granulated sugar
- ½ cup oil, (100g, if using coconut oil ensure it’s melted)
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract, or paste
- 2 teaspoons lemon zest, (from two lemons)
- 1 cup vegan yogurt, (plain and unsweetened)
- ⅓ cup lemon juice, (from two lemons)
- 2 cups all-purpose flour, (240g, sifted)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon sea salt
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon vegan milk
- 1 tablespoon lemon juice
Instructions
For the Loaf Cake
- Preheat your oven to 350°F (180°C). Prepare a 9×5 inch loaf pan by greasing it with oil spray or lining it with parchment paper. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the sugar, oil, lemon extract, vanilla extract, and lemon zest. Whisk these ingredients together for about 3 minutes on low speed, or by hand, until fully incorporated and creamy.
- Add the vegan yogurt and lemon juice to the mixture. Whisk for another 30 seconds until completely smooth. Scrape down the sides of the bowl with a spatula to ensure everything is well combined.
- In a separate small bowl, mix together the sifted all-purpose flour, baking powder, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed for about one minute until just incorporated. Do not overmix. Scrape down the sides again. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
- Bake the lemon loaf on the middle shelf of your oven for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean with no wet batter.
- Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely. You can do this by placing the wire rack on top of the loaf pan, flipping it over, removing the pan, and then gently turning the loaf right-side up.
- Once the loaf is completely cooled, prepare the lemon glaze (see steps below). Drizzle the glaze generously over the top of the cooled loaf, allowing it to drip down the sides for a beautiful finish. Slice as desired and enjoy!
For the Lemon Glaze
- In a small bowl, whisk together the powdered sugar, vegan milk, and lemon juice until the mixture is smooth and fully combined. Adjust consistency as desired: add more powdered sugar for a thicker glaze, or more vegan milk/lemon juice for a thinner glaze (depending on your flavor preference). The glaze can be stored in an airtight container in the fridge for up to 2 days; whisk again before use.
Notes
- Do I Need a Stand Mixer? Not at all! You can easily prepare this entire loaf by hand if you prefer; it simply requires a bit more whisking. It’s a great way to get a good arm workout in!
- How to Tell When Your Loaf is Done: Bake your loaf cake until a toothpick or wooden skewer inserted into the center comes out clean, or with barely any moist crumbs attached.
- Let the Loaf Cool Before Icing: This is a crucial step! If the lemon loaf is too warm, the icing will become runny and messy. Allowing the cake to cool completely ensures you have greater control over how the glaze settles and hardens for a beautiful finish.
- Can I Make the Glaze Ahead? Absolutely! You can prepare the glaze up to 2 days in advance and store it in an airtight container in your fridge. Give it a good whisk before drizzling.
- For Best Baking Results: Weighing Out Ingredients – I highly recommend using a kitchen scale for precise measurements, especially when baking. Scooping ingredients can be highly inaccurate and lead to a batter that’s either too dry or too wet. You’ll achieve far better and more consistent results every time. This is my favorite scale (affiliate link) and it typically ranges from $10-$11: GreaterGoods Scale
It isn’t necessary, but you can add a few drops of yellow food coloring/gel to the batter to give this loaf that quintessential yellow (or yellower) color too.
**For optimal results, ensure all loaf ingredients are at room temperature.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Discover More Delicious Vegan Baking Ideas
If you’ve loved making this Glazed Vegan Lemon Loaf, you’re likely ready to explore more delightful plant-based treats. Vegan baking is incredibly versatile and rewarding, offering endless possibilities for satisfying your sweet tooth with wholesome ingredients. Here are some more easy vegan baking recipes to inspire your next kitchen adventure, ranging from quick breads to comforting cookies and elegant bars:
- Easy Vegan Zucchini Bread: A wonderfully moist and wholesome bread, perfect for breakfast or a healthy snack.
- The Best Vegan Scones: Flaky, tender, and utterly delicious – ideal for afternoon tea or a special brunch.
- Vegan Banana Bread: A classic comfort food, made easy in one bowl with simple pantry staples.
- Easy Vegan Lemon Bars: Bright, tangy, and served on a delicate shortbread crust – a refreshing dessert for any occasion.
- Vegan Chocolate Chip Cookies: Chewy, chocolatey, and incredibly simple to make with just five ingredients!