Vegan Lemon Loaf

Total time1 hr 40 min

Prep time15 min

Cook time55 min

Bright lemon zest and a good glug of fresh lemon juice give this loaf its sunny flavor and moist, tender crumb, while a flax-and-water mixture does the quiet work of binding everything together. The batter comes together in two bowls with basic pantry staples like flour, sugar, and neutral oil, then bakes low and slow until the top turns deep golden and a toothpick pulls clean. Once it's cooled, a simple glaze of powdered sugar whisked with more lemon juice gets poured over the top, dripping down the sides for that classic bakery-loaf look. It slices beautifully, with a soft, springy texture and a tangy-sweet finish in every bite. This one is a great fit for a plant-based kitchen, and it's easy enough to make a regular in your weekend baking lineup.

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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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