Eggless Lemon Loaf
Bright, citrusy, and finished with a glossy lemon glaze, this loaf is the kind of bake that makes your whole kitchen smell like sunshine. The secret to keeping it completely egg-free without sacrificing that tender, moist crumb is a simple flax egg — just ground flaxseed stirred with water and left to gel for five minutes before it gets folded right into the batter. Whole-milk yogurt adds richness and keeps things soft, while fresh lemon juice and zest do the heavy lifting on flavor, giving every slice a bright, tangy punch that doesn't taste like a compromise at all. The batter comes together in two bowls with no mixer required, which makes this an easy weekend project whether you're baking for yourself or a crowd — and at 10 servings, there's plenty to go around. Once it's out of the oven and cooled, a pourable powdered sugar glaze spiked with more fresh lemon juice sets into a crackly, sweet finish that takes the whole thing over the top. If you've ever worried that egg-free baking means dense or gummy results, this loaf is genuinely the recipe to change your mind.
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Learn more →Ingredients
10 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
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 or vegetable oil)
- ¾ cup plain whole-milk yogurt
- 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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