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!
- -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
- -Equipment needed-
- 9×5 loaf pan
- parchment paper
- 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.