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 a 9.5" x 5" 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 a 9.5" x 5" 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
More sweet vegan breakfast recipes you might enjoy:
Karen says
Oh my gosh. This is sooooo good. I did eat it warm because I couldn’t wait any longer to devour this. I mean, taste test this. 😛
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha love it! So happy you enjoyed the recipe Karen!
Allyson says
Came out great!!! Waiting for it too cool down
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Allyson, yay! So happy you love the recipe 🙂
Melissa says
Perfection. I used 1/4 of a cup lemon juice and reduced the plant milk for extra lemon flavor. One of the best things that has ever come out of my oven. I have been making your recipies for years and every.single.one has been an ace. THANK YOU!
Jessica Smith says
Hi, I’d like to add blueberries to the sponge. Do I need to adjust any of the other ingredients or can I add a cup without it effecting the sponge?
Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jessica! Adding blueberries to the lemon loaf sounds delicious! You can add a cup of blueberries without needing to adjust the other ingredients. To help prevent the blueberries from sinking to the bottom, toss them lightly in a bit of flour before folding them into the batter. This will help distribute them more evenly throughout the loaf. Enjoy!
Jessica Smith says
Thank you.
I’d already made it by the time I’d got your reply. I only added a cup and used the flour trick and it worked great.
Riley says
Oh mygosh amazing!! Question about storage though, if you store it in the fridge, should it be in an airtight container?
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it Riley! Yes, I usually just place it in a sealable bag but and air tight container would also work. Enjoy!
Claudia says
I made this for my family and they loved it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that Claudia! Thank you for your review 🙂
Silvia says
thank you for the recipe share, the loaf smelled beautifully the first time but the top got quite dark after 45 min so had to pull it out, it was actually done though the top of my loaf never cracked it was tasty though.
I am just making it the second time now as I have some visitors tomorrow, but no matter I have followed every single step and checked my inner oven temp, the loaf is getting darker now after just 20 mins and again no crack on the top. I have no idea where I could have gone wrong, rechecked everything twice and all matches your recipe. any idea? thank you lots!!
Jess @ It Doesn't Taste Like Chicken says
We're sorry to hear that's happening Silvia! Sometimes the oven temp is correct but the top is heating more than the bottom. Did you try moving the loaf to a lower rack? It's tough to troubleshoot without being in the kitchen with you.
Silvia says
Hello Jess, I did the second time but found out the 50 mins is really too much no matter what or how I bake the loaf, just comes out way too dark from all sides. Thinking if it could be different flour maybe, I am in Europe where the bleached flour is prohibited (just in case Sam was using it). Will try soon again and pull the loaf out sooner to see if that makes the difference. Otherwise, the loaf is really delicious!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Silvia,
Thanks for your feedback! Try placing the loaf on a lower rack, or cover it loosely with foil halfway through to prevent over-browning. You could also reduce the temperature to 350F (175C) and bake a little longer. Flour differences in Europe might affect baking too. I hope these tips help, and I'm glad you enjoyed the flavor!
Melis says
It was super delicious! Perfect for summer!
Jess @ It Doesn't Taste Like Chicken says
Fantastic!
Adel says
Its very yummy even though i messed up and put two large lemons squeezed into it. i would say its extra lemony but the lemon is still mild. It came out really moist so im not sure if thats just the extra cup of lemon juice lol
Annemarie says
Selam Sam could I use the lemon curd here if so how much?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Annemarie, I wouldn't recommend using lemon curd in the recipe, but you could smear some on a slice of lemon loaf just before enjoying it if you wish. Enjoy!
Nicola says
Easy to make and delicious. Thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Nicola!
Amy says
We made this for Mother’s Day and it’s delicious!
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Jenny says
Sam I've been making your recipes for 5 years, I have all your cookbooks and I just want to say, this lemon loaf recipe is in my top five of yours! I just finished my last bite and I'm already thinking about making it again. I used a stick of country crock plant butter (the avocado oil one). Mine didn't rise quite as nicely as the picture but I'm not the best baker. I've been eating it for breakfast with coffee, it is DIVINE!
Sam Turnbull says
Aww that's so lovely Jenny!! Thank you so much for your kind words and review 🙂
Emeric says
So good. I just added lemon juice for the cake and a little bit of crushed rosemary for seasoning. Delicious, i'm cooking it for the fourth time this week cause everyone loves it 😉
Sam Turnbull says
Haha, that's amazing! Love the idea of adding rosemary on top!
Jenny says
Rosemary sounds good, I'm thinking I might try some lavender
Jayme Butler says
This was a delightful treat with a cup of black coffee! I added extra lemon zest and omitted the plant milk from the icing and used extra lemon juice. The texture and flavor was best the second day!
Sam Turnbull says
Yay! So happy you loved it Jayme! Thank you for the review 🙂
Jax says
Can this be made gluten free?
Sam Turnbull says
I haven't tried it, but Bob's Red Mill gluten free 1-to-1 baking flour usually does the trick!
Irene Binyon says
I don't want to rate this recipe because I don't feel like I can give it an unbiased review. I made it gluten free, I used Bob Mill's 1:1 gluten free flour and it was awful! I need to try the recipe as it is written. The only thing decent was the icing. I will try again as the recipe is written. I was so disappointed and so were my guests.
Ruth says
I can NOT wait to try this. I like my lemon loaf super lemony - should I be adding more juice/zest, or is this already loaded with lemony goodness?
Sam Turnbull says
It's nice and lemony, but if you want even more lemon flavor you can add extra zest or lemon extract. (I wouldn't add more lemon juice as it could affect the rise of the cake).
Sami says
Is there a good alternative to vegan butter that could be used? You can't buy it where I live 🙁 I'm not oil free so I'm open to any suggestions!
Sam Turnbull says
You could try refined coconut oil. When chilled, it is solid like butter so it should work well. Enjoy!
carl smith says
I'm new here... is coconut milk or almond milk considered a plant-based milk, also?
Karen says
Yes.