Lemon Loaf [Vegan]

This ridiculously easy lemon loaf topped with a sweet-tart lemon glaze is to die for! This recipe is simple, vegan, and a must have for all lemon lovers!

For the Dry Ingredients:

• 2 cups all-purpose flour
• 3 tsp baking powder
• 1/2 teaspoon salt

For the Wet Ingredients:

• 3/4 cup sugar
• 1 cup dairy free milk, unsweetened
• 1/2 cup neutral vegetable oil
• 1/4 cup lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Preparation

• Preheat oven to 350°F
• Grease a loaf pan and line with parchment paper (leave enough overhang for easy removal of the loaf)
• In a medium bowl, combine all dry ingredients (flour, baking powder and salt). Stir to combine
• In a large bowl, combine wet ingredients (sugar, dairy free milk, oil, lemon juice, lemon zest and vanilla extract), and stir until fully combined
• Slowly add dry ingredient mixture to wet ingredients, and gently mix them together until fully incorporated
• Pour batter into prepped loaf pan
• Bake in preheated oven for 40 minutes – remove and tent with tinfoil to prevent the top from over browning
• Return to the oven for an additional 15-20 minutes, or until toothpick inserted into the centre of the loaf comes out clean
• Place onto wire rack to cool
• Once cool enough, remove from loaf pan using the overhang of parchment paper and allow to fully cool
• Prepare glaze by mixing all glaze ingredients (powdered sugar, lemon juice and lemon zest) until fully mixed
• Drizzle glaze over top of the loaf – allow to set before slicing (I put mine in the refrigerator for 10 minutes because I am impatient)
• Use a sharp knife to cut into 8 slices
• Enjoy!

Lemon