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Vegan Lemon Loaf

Vegan Lemon Loaf (Better Than Starbucks)

This vegan lemon loaf has a soft and tender crumb, and a thick lemon glaze that sets to a slight crunch. No eggs, no dairy — and better than the Starbucks version.
If you enjoy easy, reliable vegan baking recipes, this lemon loaf is a great addition to your collection.
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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.
    • Rub zest into sugar to release lemon oils and intensify flavor.
    Cornstarch softens the crumb.
    Maple syrup helps the loaf stay moist longer.
    Glaze only when fully cool so it stays thick and glossy.
    The loaf tastes even better the next day once the flavors settle.

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