This vegan lemon loaf is super easy to whip up and bursting with zippy, lemony flavor! It's a perfect dessert for everything from special dinners to just enjoying with an afternoon cup of tea.
- 1 ¾ cups all-purpose flour
- ¾ cup organic granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup unflavored and unsweetened vegan yogurt
- ⅓ cup vegetable oil
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- ½ teaspoon yellow food coloring, optional (Note 1)
- 1 cup organic powdered sugar
- 3 tablespoons lemon juice
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Preheat the oven to 350°F. Grease the bottom and sides of an 8-inch loaf pan (Note 2).
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Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
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In a small container such as a liquid measuring cup, stir together the yogurt, oil, lemon juice, lemon zest, lemon extract, and yellow food color, if using.
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Pour the yogurt mixture into the bowl with the flour mixture. Stir the ingredients together just until they're combined.
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Pour the batter into the prepared loaf pan, smoothing out the top with a spoon or spatula.
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Bake the loaf until the edges are golden brown and a toothpick inserted into the center comes out clean. Place the loaf on a cooling rack and allow it to cool completely before removing it from the pan.
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When the loaf is cool, make the glaze by stirring the powdered sugar and lemon juice together in a small bowl. Add more powdered sugar if it seems too thin, or more lemon juice if it seems too thick.
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Remove the loaf from the pan. Spread the glaze over the top and sides of the loaf. Let it sit until the glaze has fully set.
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Slice the loaf. Serve.
- A few pinches of turmeric can be used if you'd like to give your loaf a yellow tint without using food coloring.
- A 9-inch loaf pan can be used, but the bake time could be up to 15 minutes less, so keep an eye on it.