Vegan Lemon Loaf (Better Than Starbucks)
This vegan lemon loaf is soft, moist and full of bright citrus flavor, finished with a smooth tangy lemon glaze. Made with simple ingredients in just one bowl, it delivers a tender crumb and balanced sweetness similar to a classic bakery-style lemon loaf.
Perfect for breakfast, brunch or dessert, this recipe uses techniques like rubbing lemon zest into sugar to enhance the natural lemon aroma and flavor throughout the cake. The result is a light yet moist texture with clean slices and a beautiful glaze that sets perfectly on top.
Why Youll Love This Recipe: Perfect for sharing or meal prep, One-bowl simple method, Soft and moist texture, Bright, fresh lemon flavor.
Also try my Vegan Blueberry Loaf Cake – same one-bowl method, just as moist, and perfect if you love fruity loaf cakes.
Vegan Lemon Loaf (Better Than Starbucks)
Ingredients
Lemon Loaf
- 1½ cups (210g) all-purpose flour
- 1 tbsp cornstarch
- ¾ cup (150g) superfine granulated sugar
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup + 1 tbsp (135 ml) neutral oil (sunflower, avocado, or light olive oil)
- ¾ cup (180ml) coconut milk
- 1/4 cup (60ml) fresh lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp maple syrup
Lemon Syrup (For Extra Moisture)
- 3 tbsp lemon juice
- 3 tbsp superfine granulated sugar
Lemon Glaze
- 1 cup (120g) powdered (icing) sugar
- 2-3 tbsp (30-45 ml) lemon juice
- 1-2 tsp lemon zest for topping
Instructions
- Line a 9 × 5 inch loaf pan with parchment paper.Preheat the oven to 350°F (180°C).
- In a large bowl combine sugar and lemon zest. Rub together with your fingers for 30–60 seconds.
- Add to the bowl, flour, cornstarch, baking powder, baking soda and salt. Whisk until evenly combined.
- Add oil, coconut milk, lemon juice, vanilla extract and maple syrup.Whisk until the batter is smooth and slightly thick. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake 350°F (180°C) for about 40-45 minutes.If the top is done but the inside not fully set, loosely cover with foil for last 5-8 minutes. This prevents over-browning while finishing the centre.Cool the loaf 15 minutes in the pan, then transfer to a rack.
- Lemon Syrup: Combine lemon juice and sugar in a small microwave-safe bowl or cup. Microwave on high for 20–30 seconds. Stir the mixture well until the sugar completely dissolves. If some sugar crystals remain, microwave for another 10–15 seconds, then stir again. The syrup should be clear and slightly warm, not boiling.
- Poke 4–5 tiny holes on top of the loaf with a toothpick.
- Brush the lemon syrup over the warm loaf.
- Lemon glaze:Whisk together powdered sugar and lemon juice until thick but pourable.
- Once the loaf is completely cool, pour the glaze over the top and allow it to drip down the sides.Let the glaze set 10–15 minutes before slicing.
