Super Moist Lemon Loaf
This Bakery Style Lemon Loaf Cake is perfectly soft, moist, and packed with bright fresh lemon flavor in every bite. Finished with a rich cream cheese glaze, this easy lemon loaf tastes just like a coffee shop lemon cake and is perfect for spring, brunch, dessert, or an afternoon treat with coffee.
Equipment
- Large Mixing Bowl
- Whisk
- Metal Loaf Pan or Cake Pan
- Non-Stick Baking Spray
- Electric Hand-Mixer
Ingredients
Vegan Lemon Loaf
- 1 cup milk regular or plant-based
- 1 cup cane sugar
- ½ cup lemon juice
- ¼ cup melted butter regular or plant-based
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon lemon extract option to add for extra lemon flavor
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vegan Cream Cheese Frosting
- 1 ¼ cup powdered sugar
- ¼ cup softened butter regular or plant-based
- 4 oz vegan cream cheese regular or plant-based
Instructions
How To Make This Lemon Loaf
- Preheat oven to 375. Grease a metal loaf or cake pan with non-stick spray.
- Mix (by hand) the milk, sugar, lemon juice, melted butter, and vanilla. Option to add lemon extract or zest for a bolder lemon flavor. Add the baking powder and baking soda and mix. The mixture will begin to bubble, this is ok. Quickly add the flour and mix until smooth.
- Pour the batter into a greased 9x5 loaf pan and bake for 40-45 minutes. You may also use a round cake pan and bake for about 25 to 30 minutes.
- While the lemon cake is baking, use an electric hand mixer to mix the vegan cream cheese icing ingredients and spread over the warm or cooled loaf. Enjoy immediately .. trust me - it's good warm!
Nutrition
Serving: 1Calories: 277kcalCarbohydrates: 40gProtein: 4gFat: 9g
Tried this recipe?Let us know how it was!