Dessert / British
Vegan Lemon Loaf Cake
A tender vegan loaf scented with lemon zest, finished with a tangy lemon glaze. Mix gently and cool fully before icing.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 45 minutes
- Total
- 1 hours 5 minutes
- Serves
- 10
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains soy.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 180°C (350°F). Line a 23 cm loaf tin with parchment.
Whisk flour, sugar, baking powder and salt. Separately mix soy milk, oil, zest and 40 ml lemon juice.
Fold wet ingredients into dry just until combined. Pour into the tin and bake for 40–45 minutes until a skewer comes out clean.
Cool fully. Mix icing sugar with remaining lemon juice and drizzle over the cake.
0 of 4 steps complete
A little kitchen know-how
- Avoid overmixing once the flour is wet to keep the crumb tender.
Make it yours & keep it well
Use oat milk instead of soy milk for a soy-free variation.
Storage: Keep covered at cool room temperature for 2 days or freeze slices for 2 months.
A little more kitchen know-how
Cooking guides for this recipe
- Egg and Dairy Substitutes for Everyday Cooking
Understand why a plant drink and liquid oil are not universal replacements in every cake.
Estimated nutrition per serving
290 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Keep covered at cool room temperature for 2 days or freeze slices for 2 months.
Can I adapt this plant-based recipe?
Use oat milk instead of soy milk for a soy-free variation.
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