Vegan Lemon Loaf

This Vegan Lemon Loaf is soft, zesty, and packed with bright citrus flavor. With a tender crumb and a tangy lemon glaze, it’s an easy-to-make treat perfect for spring and summer gatherings, afternoon tea, or as a refreshing dessert. Made without eggs or dairy, it’s completely plant-based—and you’d never guess it.

Why You’ll Love This Recipe

• Bright lemon flavor in every bite

• Soft, moist texture thanks to vegan yogurt and oil

• No dairy or eggs, but still rich and tender

• Simple pantry ingredients, easy to whip up anytime

• Great for snacking, gifting, or dessert

• Optional glaze adds extra zing and sweetness

• Naturally customizable with mix-ins or substitutions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the loaf:
1 ¾ cups all-purpose flour
¾ cup organic granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
⅔ cup unflavored, unsweetened vegan yogurt
⅓ cup vegetable oil
¼ cup lemon juice
1 tablespoon lemon zest
1 teaspoon lemon extract
½ teaspoon yellow food coloring (optional, or use turmeric)

For the glaze:
1 cup organic powdered sugar
3 tablespoons lemon juice

Directions

1. Preheat Oven:
Preheat your oven to 350°F. Grease the bottom and sides of an 8-inch loaf pan.

2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3. Mix Wet Ingredients:
In a small bowl or measuring cup, stir together the vegan yogurt, vegetable oil, lemon juice, lemon zest, lemon extract, and optional food coloring or turmeric.

4. Combine:
Pour the wet ingredients into the dry ingredients. Stir just until the batter is combined—do not overmix.

5. Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for about 40 minutes, or until the loaf is golden around the edges and a toothpick inserted into the center comes out clean.

6. Cool:
Let the loaf cool in the pan on a wire rack until completely cool before glazing.

7. Make the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

8. Glaze and Serve:
Remove the cooled loaf from the pan. Drizzle or spread the glaze over the top and sides. Let it set, then slice and serve.

Servings and timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

• Add poppy seeds: Stir in 1–2 tablespoons for a lemon-poppy seed loaf.

• Use whole wheat pastry flour for a slightly denser, healthier version.

• Add berries: Blueberries or raspberries work well folded into the batter.

• Coconut twist: Replace half the yogurt with coconut yogurt and sprinkle shredded coconut on top.

• Make it gluten-free: Use a 1:1 gluten-free flour blend.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Freeze slices or the whole loaf (unglazed is best) tightly wrapped for up to 2 months. Thaw overnight in the fridge.
Reheating: Best served at room temperature. If refrigerated, bring to room temp before serving or warm slightly.

FAQs

Can I use lemon juice from a bottle?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

What kind of vegan yogurt should I use?

Use unsweetened, unflavored yogurt such as almond, soy, or coconut-based varieties for neutral flavor.

Is the food coloring necessary?

Not at all! It’s just for visual appeal. You can also use a pinch of turmeric for a natural yellow tint.

Can I use a 9-inch loaf pan?

Yes, but start checking for doneness at 30–35 minutes, as it may bake faster.

Can I reduce the sugar?

Yes, but it may slightly alter the texture and sweetness. Try cutting ¼ cup at most.

Does the glaze harden?

Yes, once set, the glaze firms up into a light, sweet crust.

Can I make this recipe into muffins?

Yes, bake in a lined muffin tin for 18–22 minutes, or until a toothpick comes out clean.

Is this loaf fluffy or dense?

It’s moist and tender with a fine crumb—somewhere between fluffy and rich.

Can I use applesauce instead of yogurt?

You can substitute, but it may affect the flavor and texture slightly.

Can I make this loaf oil-free?

Try replacing the oil with applesauce or more yogurt, though the loaf will be denser and less rich.

Conclusion

This Vegan Lemon Loaf is a deliciously tangy, tender, and foolproof dessert that’s as simple as it is satisfying. With its vibrant lemon flavor and soft, moist texture, it’s a crowd-pleaser that no one will guess is completely plant-based. Whether you serve it with tea, as a brunch treat, or as a citrusy dessert, this loaf is bound to brighten your day.