Dairy Free Lemon Loaf

Total time1 hr 40 min

Prep time15 min

Cook time55 min

Bright lemon zest and fresh lemon juice give this loaf its sunny, tangy flavor, while a flax egg quietly does the binding work usually left to eggs, keeping the crumb tender and moist. The batter comes together in two bowls and bakes up into a deep-golden top that slices cleanly, no fussy technique required. A simple powdered sugar glaze, thinned with even more lemon juice, gets poured over the cooled loaf so it drips down the sides in that classic bakery-style finish. It's an easy make-ahead treat with citrusy, sweet-tart balance in every bite, and it's a solid pick for a dairy free spread. Wrap leftovers well and the loaf stays soft for days, glaze and all.

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Ingredients

10 servings

For the flax egg

For the loaf

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
⅓ cup neutral oil (such as canola oil or vegetable oil)
¾ cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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