Vegan Lemon Loaf

Total time1 hr 30 min

Prep time15 min

Cook time55 min

4.9

(27)

Bright, citrusy, and finished with a glossy lemon glaze, this loaf is the kind of bake that makes people ask for the recipe before they've even finished their slice. It yields 10 generous portions, so it's perfect for brunches, potlucks, or just keeping on the counter for the week. What makes it work without any eggs or dairy is a clever combination of a flaxseed gel and a quick plant-based buttermilk made from unsweetened milk and apple cider vinegar — both come together in minutes and give the crumb a tender, moist texture that holds up beautifully. Melted vegan butter keeps things rich, while fresh lemon juice and zest from two lemons deliver that punchy, sun-bright flavor all the way through. The glaze is simply sifted powdered sugar whisked with more fresh lemon juice until it's thick and pourable, then spooned over the warm loaf so it sets into a crackly, tangy finish. Folding the batter gently and stopping the moment the dry streaks disappear is the one technique worth paying attention to — it's what keeps the loaf light rather than dense. Whether you're baking for a crowd or just treating yourself, this one is genuinely hard to stop eating.

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Ingredients

10 servings

For the loaf

1 tbsp ground flaxseed
3 tbsp water
1 cup unsweetened plant-based milk
1 tbsp apple cider vinegar
½ cup vegan butter, melted and cooled
¾ cup organic cane sugar
¼ cup fresh lemon juice (from about 2 lemons)
2 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

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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