One of my favorite things is the Iced Lemon Loaf Cake from Starbucks! I could have that easily every day with my favorite order of an Iced Venti Vanilla Latte. Seriously. Every. Day.
But, when I started working from home, my daily Starbucks habit has dwindled to weekends only. So, what’s a girl to do when she’s craving a delicious treat?
Bake it from scratch, of course!
I did a little research and found a few different ‘copy cat’ recipes, but I wanted to try a Vegan Twist on it. So, I came up with this recipe and it turned out really, really, REALLY good!!
Nice and lemony, moist, and honestly anything with this glaze would taste amazing. I hope you try the recipe…and then let me know what you think!
Vegan Glazed Lemon Loaf
1 hour, 30 minutes
Dessert, Baking, Baking from Scratch,
American Dessert Cake, with English origins
Servings: 9×5 loaf pan, 10 – 12 servings
-For Vegan Lemon Loaf-
250 grams (2 cups) All-Purpose Flour
3 tsp baking powder
1/2 tsp salt
100 grams (3/4 cup) caster sugar
236 ml (1 cup) Almond Milk (unsweetened vanilla)
118 ml (1/2 cup) vegetable oil
Zest of 1 lemon
65 ml (1/4 cup plus 1 tsp) fresh lemon juice
1/4 tsp pure vanilla extract
-For Lemon Glaze-
125 grams (1 cup) confectioners sugar
2 tbsp lemon juice (add more or less for desired consistency)
1 tsp lemon zest
9×5 loaf pan
Medium bowl, large bowl
Wooden spoon, zester, digital scale or measuring cups, measuring spoons
Oven set to 350 °F (177 °C), and a timer
Preheat your oven to 350 °F (177 °C)
Grease a 9×5 loaf pan with vegan butter or shortening. Line with parchment paper, leaving an overhang on 2 sides to pull the loaf out easily once baked)
Using a mesh seive, sift flour, baking powder, and salt into a medium bowl. Set aside.
In a large bowl, add sugar, almond milk, vegetable oil, lemon juice, and lemon zest, and the pure vanilla extract. Stir until fully combined.
Slowly add the dry ingredients from the other bowl, mixing gently until fully incorporated. Do not over mix. If there are any lumps, let it sit for a few seconds, and then re-stir gently, but there could still be a few small lumps. This is ok.
Pour mixture into prepared loaf pan.
Bake in preheated oven for 50 minutes. Remove from oven, and tent with aluminum foil for the last 10 minutes to avoid over-browning.
Return to oven, and bake for an additional 10 minutes (or until a toothpick or wooden skewer inserted into the center comes out clean)
Place on a wire rack to cool for at least 15 minutes.
Using the parchment paper overhang, pull from the pan, and set on a wire rack to cool completely.
Once it’s cooled, prepare the Lemon Glaze. Using a clean, and dry, medium bowl, mix the confectioner’s sugar, lemon zest, and 1/2 of the lemon juice. Add more lemon juice a little at a time until it is a thick but pourable consistency, not too thin. If it’s too thin, add more confectioner’s sugar.
Drizzle the glaze over the top, carefully coating it from edge to edge, and letting a little drip over the edges, and then let it set. The glaze should be dry to the touch, but still soft.
Using a sharp knife, cut into 10 – 12 slices. (or 8 if you love thicker slices, of course!)
Enjoy and Bon Appetit!
Store in an airtight container, it will last about 5 days in the refrigerator.