Bright lemon zest and fresh-squeezed juice give this loaf its bold citrus punch, while a flax-thickened gel and plant-based milk soured with apple cider vinegar keep the crumb tender and moist. The batter comes together in two bowls with minimal fuss, folded just until combined so the texture stays soft rather than dense. Baked until deep golden and finished with a thick, pourable glaze that sets into a sweet-tart shell, this one slices beautifully for brunch or an afternoon treat. It's an easy make-ahead option that holds up well on the counter for a couple of days, and it's a solid pick for a dairy free spread since every component here is one you control from the start. Whether you're serving a crowd or just want a bright, tangy loaf to snack on all week, this one delivers.
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Learn more →10 servings
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.
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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