Lemon Loaf
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An easy but outstanding glazed lemon loaf cake brimming with zesty lemon flavor from the sponge to the icing. The perfect dairy-free summer treat to enjoy with your cup of coffee or tea.
Lemon Loaf Recipe
This quick bread has been my favorite thing to bake this summer. It is a moist lemon glazed loaf that uses good fruity olive oil instead of butter and tons of freshly grated lemon zest throughout the batter and the icing. If you have any lavender or thyme blooming in a container sprinkle some over the icing, it’s just prettier and adds a beautiful aroma that compliments the lemon. Be extra baby!
About the Ingredients
- Yogurt – Make it dairy-free and use any plain plant-based yogurt, I love using a cultured Greek style one made from coconuts and it is fantastic for baking and to use in the icing.
- Flour – All purpose is best here to achieve a moist but still fluffy loaf that is not too dense.
- Olive Oil – a light fruity olive oil variety works best here so it doesn’t interfere with the zesty light flavors of your quick bread. It adds moisture and richness making your loaf next level. If you haven’t been baking with olive oil then this is your moment, go for it!
- Lemons – Use fresh and organic if possible as we need both the juice and zest. Scrub them well with some salt and water to remove any wax and pesticides that might be on the peel.
- Milk – Cashew milk, coconut and even oat milk work wonderfully here while keeping your loaf light and dairy free.
- Sugar – Plain white granulated sugar is all you need here. Do not use brown sugar as that will change the color, texture and the ratio will be off.
- Baking powder + soda – Use both for lift and fluff.
- Vanilla – a little bit of extract goes a long way delivering that complex flavor without overpowering the lemon.
The Lemon Glaze
Powdered sugar whisked in with lemon juice until thick and luscious is all you need here. I added a tablespoon of the yogurt as well but you are free to skip it if you want.
Variations + Storage
- Blueberry – make it a blueberry loaf by folding 1 cup of fresh blueberries into the dry ingredients before combining them with the wet batter.
- No Glaze -omit the icing if you prefer to toast slices of this quick bread for breakfast. They are delicious with your coffee.
- Garnishes – outside of making things more beautiful, a sprinkle of fresh variegated thyme leaves or lavender blossoms pairs really well with the lemon and makes your baked goods look and taste luxurious. Try it and report back, I think you’ll really love it.
- On Storage – Depending on where you find yourself in the world you can store this loaf in the pantry wrapped in parchment paper or inside a lidded glass container for up to 4 days. You can also freeze individually wrapped slices for 3 months or so and just thaw out on the kitchen counter before serving.
Dairy Free Italian Desserts
- Rosemary Shortbread Cookies
- Walnut Cookies
- Ricciarelli <—(best cookies ever)
- Chocolate Almond Olive Oil Cake
How to Make the Best Lemon Loaf Recipe
Best Lemon Loaf
A moist lemon glazed loaf that uses good fruity olive oil instead of butter and tons of freshly grated lemon zest throughout the dairy-free batter and the icing. If you have any lavender or thyme blooming in a container sprinkle some over the icing, it's just prettier and adds a beautiful aroma that compliments the lemon.
Print Recipe
Ingredients
Wet Ingredients
- 1/2 cup cashew or coconut milk
- 2 Tbsp lemon juice (or apple cider vinegar)
- 1/2 cup dairy-free yogurt (cultured Greek style or any plain plant-based yogurt available)
- 1/2 cup olive oil
- 1 Tbsp vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
Lemon Icing
- 1.25 cups powdered sugar
- 1 Tbsp lemon juice
- 1 Tbsp vegan yogurt (plain cultured Greek style)
- lemon zest for garnish from 1 lemon
- thyme or lavender blossoms for garnish (optional)
Instructions
- Preheat your oven to 350”F.
- Prepare a 9 inch loaf oiled and lined with parchment paper.
- In a small bowl mix together the milk with the loom juice and set aside for a few minutes.1/2 cup cashew or coconut milk, 2 Tbsp lemon juice
- In a large mixing bowl whisk together the sugar + lemon zest until combined. Add the flour, baking powder, soda and salt and whisk well until incorporated. Make a well in the center of your dry ingredients.1 cup granulated sugar, 2 Tbsp lemon zest, 2 cups all purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp fine sea salt
- To the bowl with the milk and lemon add the olive oil, yogurt and vanilla. Mix well then pour in the center of the dry ingredient mix.1/2 cup dairy-free yogurt, 1/2 cup olive oil, 1 Tbsp vanilla extract
- Using a spatula fold the wet ingredients into the dry until fully combined and. Thick batter has formed.
- Pour the batter in the prepared loaf pan and give it a little shake to distribute it evenly all over. Use the edge of your spatula and run it through the center of the batter lengthwise about 1/2 inch deep (much like scoring bread dough), this will help the loaf get a nice crack in the top.
- Bake @350”F for 55 minutes to 1 hour until a toothpick inserted in the center comes ut clean or with just a few crumbs holding onto it.
- Transfer the loaf to a cooling rack and allow it to cool off completely before removing it from the pan.
ICING
- Whisk together all the icing ingredients until smooth and silky. Place some parchment paper under the cooling rack to catch any icing drips, and once your loaf is completely cooled pour the icing over the top. Grate some lemon zest over the icing and decorate with some thyme leaves and blossoms if available.1.25 cups powdered sugar, 1 Tbsp lemon juice, 1 Tbsp vegan yogurt, lemon zest for garnish, thyme or lavender blossoms for garnish
Nutrition
Calories: 422kcal | Carbohydrates: 70g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 122mg | Potassium: 146mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg
Servings: 8 people
Calories: 422kcal
