Bright lemon juice and zest give this loaf that sunny, punchy citrus flavor in every bite, balanced by a tender, moist crumb that comes from a simple vegan buttermilk base. The batter comes together quickly with pantry basics, and a flax gel does the binding work that keeps the texture soft without any density issues. Once baked to a deep golden top, it gets finished with a glossy, pourable glaze made from just powdered sugar and more fresh lemon juice, so it sets into a sweet-tart shell as it cools. Sliceable, citrusy, and easy to make ahead, this one is a solid choice for a gluten free kitchen looking for a bright, crowd-pleasing bake. Whether it's for brunch or an afternoon treat, the lemon flavor stays front and center from the first bite to the last.
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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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