Mushroom Free Lemon Loaf

Total time1 hr 40 min

Prep time15 min

Cook time55 min

4.6

(28)

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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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