AuthorJillianGlenn
Preheat oven to 375
Mix melted vegan butter, almond milk, lemon juice, vanilla, and sugar. Then, add baking soda and baking powder. Mix. Quickly add the flour and mix until combined. Don't over mix!
Pour the batter into a greased loaf pan and bake for 45 minutes.
While the loaf is baking, use an electric hand mixer to mix the vegan cream cheese icing ingredients and spread over the warm loaf.
Ingredients
Directions
Preheat oven to 375
Mix melted vegan butter, almond milk, lemon juice, vanilla, and sugar. Then, add baking soda and baking powder. Mix. Quickly add the flour and mix until combined. Don't over mix!
Pour the batter into a greased loaf pan and bake for 45 minutes.
While the loaf is baking, use an electric hand mixer to mix the vegan cream cheese icing ingredients and spread over the warm loaf.
2 Comments
Kathryn
Posted on: May 19, 2020Okay, I’ve made this recipe multiple times and we love it but I have a couple tweaks! I’ve tried using coconut oil or half coconut oil and half butter and you should definitely just use all butter. It’s still good with the coconut oil but not as fluffy. I make the gf version and Bob’s Red Mill 1 to 1 is great. In one of her comments she says she uses the lemon juice from a container not fresh lemons, so if you’re using fresh lemons and want it extra lemony do a 1/2 cup lemon juice AND the zest of one whole lemon otherwise the bread isn’t that lemony. Definitely make sure to add the baking soda to the liquid mixture prior to any flour! The baking soda should fizz and activate from the acidity of the lemon juice and if it doesn’t your baking soda is no good. I also use a basic lemon glaze instead of the cream cheese frosting (my husband doesn’t like cream cheese frosting) which consists of 2/3 cup powdered sugar and just enough lemon juice to make it mix well – usually 3 to 4 teaspoons.
It’s a fantastic recipe!
JillianGlenn
Posted on: May 19, 2020Your variations sound lovely! Glad you have enjoyed the recipe and made it your own 🙂