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Inspired by Starbucks’ Lemon Loaf, this vegan lemon loaf cake is a must for winter, spring, or Easter. I like to call this recipe my Triple Lemon Loaf because it’s infused with lemon in three ways: the soft, tender cake, the syrup brushed on while warm, and the thick, zesty glaze—triple the lemon, triple the flavor! After testing over a dozen variations, this was the winner. Keep reading to see why and how to make it!
Emily’s Recipe Notes:
- Flavor: Bright, lemony, zesty and sweet.
- Texture: Moist with a soft, tender crumb.
- Difficulty: Easy! This recipe is made with pantry-friendly ingredients.
- Time: About 1.5 hours – almost all of which is baking time.
Why We Love This Lemon Loaf: Every time I go to Starbucks (which, admittedly, hasn’t been often lately), I see that scrumptious lemon loaf in the display case. It’s basically a lemon pound cake, but still looks delicious.
I have a great vegan pound cake recipe on the blog… but no classic lemon loaf! So, I set out to create one that’s completely vegan, egg-free, and dairy-free—while still being just as soft, zesty, and delicious as the Starbucks version.
Watch How to Make It
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Ingredients:
Ingredient Notes & Substitutions
Here are a few key ingredients we’re using in this recipe and why they’re important:
Fresh Lemons: This cake isn’t complete without fresh lemon juice and zest. Juice adds bright, acidity and a subtle tartness to the loaf. Zest adds that lovely lemon flavor we all adore.
Lemon Extract: Since lemon juice is highly acidic, using too much can affect the loaf’s structure. To enhance the lemon flavor without compromising texture, I highly recommend adding lemon extract.
Unsweetened Applesauce: This works as a moisture-rich egg replacer while subtly enhancing the lemon flavor. Be sure to use unsweetened applesauce, as sweetened versions can add too much sugar and affect the loaf’s structure. I’ve also tested this recipe with dairy-free yogurt—specifically, Forager’s Unsweetened Vegan Yogurt—which made the loaf even more moist but slightly denser. Both options work, but applesauce creates a lighter texture, more like a quick bread, while yogurt yields a denser, pound cake-like crumb. I definitely am planing on developing a dedicated vegan lemon pound cake recipe in the future, so stay tuned!
Vegetable Oil: This loaf primarily uses oil instead of vegan butter as the main fat source. Oil provides more moisture, resulting in a softer, more tender texture. I recommend a neutral oil vs. one with a flavor like coconut oil.
Vegan Butter: That said, a little vegan butter adds rich flavor, so we’re incorporating just a few tablespoons to enhance the taste without compromising texture. I used Melt Organics vegan butter sticks in this recipe but Violife or Earth Balance will work too.
Baking Powder: During testing, I tried both baking powder and baking soda for leavening. Baking soda often caused the loaf to collapse, even with the correct ratios. So, this recipe relies solely on baking powder for a more stable rise. Be sure to measure accurately—too much can over-leaven the loaf and cause it to sink during baking.
All-Purpose Flour: I recommend King Arthur brand for the best texture and consistency. If possible, use a digital scale to accurately measure it. Or use the spoon and level method to measure it.
Helpful Equipment
- 8.5″x4.5″ Metal Loaf Pan: The pan size significantly affects the loaf’s shape and rise. A larger pan will result in a flatter, shorter loaf.
- Parchment Paper: Makes removing the loaf from the pan much easier and helps prevent sticking.
Step By Step Guide
In a large mixing bowl, rub the lemon zest and sugar together with your fingers.
Cream the vegan butter with the sugar, then whisk in the remaining wet ingredients.
Whisk the dry ingredients together in a bowl and add to the wet ingredients.
Mix the wet and dry ingredients together to form a thick batter.
Transfer the batter to the 8.5″x4.5″ metal loaf pan lined with parchment paper and bake at 325F for 60-70 minutes.
While the loaf bakes, make the lemon simple syrup by dissolving sugar in lemon juice.
Remove the loaf from the oven and let cool in the pan for 15 minutes. Then, brush the syrup on the tops, sides and bottom of the lemon loaf.
Mix together the lemon icing in a bowl. Add more powdered sugar as needed to make the icing thicker. Add more lemon juice or non-dairy milk (like soy milk) to thin the icing.
Spoon the lemon glaze over the baked cake. You can also drizzle the glaze over the top of the loaf to make more of a vegan lemon drizzle cake.
Let the icing harden/set for 10 to 15 minutes before slicing!
Serving & Storing the Cake
Once you ice the quick bread, it’s ready to enjoy!
This recipe is the best way to celebrate the start of spring. (It’s right up there with my vegan lemon blueberry snack cake from my e-book!)
Top with fresh berries like raspberries (see image below) for a cake that’s worthy of special occasions—perfect for an Easter lunch, spring picnics, or any gathering.
To keep it fresh, wrap it tightly in plastic wrap and store at room temperature for 3-4 days.
Lemon Loaf Recipe Development
Take a look behind the scenes of my recipe development process! I tested over a dozen variations of this lemon loaf to nail the perfect balance of bright lemon flavor and moist texture. Here are some key tests, what worked, and tips to help you troubleshoot.
One of the First Tests:
- I started by modifying my lemon turmeric loaf recipe.
- To enhance the lemon flavor, I tested using 1/4 to 1/3 cup of lemon juice in the initial trials. However, every loaf with this much juice sank due to the excess acidity and how it interacted with the baking soda and powder.
- High acidity weakens the proteins in the batter, making it difficult for the loaf to hold its structure and causing it to collapse.
too much lemon juice = sinking
Other Variations Tested:
- Egg substitutes: like unsweetened applesauce vs. dairy-free yogurt
- Leavening agents: baking soda vs. baking powder
- Lemon juice quantities: ranging from 2 tablespoons to 1/3 cup
- Flour quantities: ranging from 1 3/4 cups to 2 3/4 cups
applesauce + baking powder
= the best rise and texture
Why This Recipe Works
Lemon loaves are notoriously tricky due to the extra acidity from the lemon juice. Even non-vegan loaves are prone to sinking, and without eggs, it becomes even more challenging to maintain structure. To combat this:
- We reduce the lemon juice and rely on lemon extract, simple syrup, and icing to boost flavor.
- The flour is increased to add extra structure and volume to the loaf.
- We use unsweetened applesauce or vegan yogurt to provide moisture while supporting the texture.
Additional Takeaways and Troubleshooting Tips
- Loaves with extra lemon juice were prone to sinking because the acidity weakened the structure.
- Tests with dairy-free yogurt created a nicely domed top with a pretty crack but resulted in a denser texture.
- Baking the loaf at a lower temperature allowed it to rise fully before the edges set, reducing the risk of sinking.
- Tests with too much leavening (like baking soda or powder) sank during or towards the end of baking.
- Loaves that were slightly underbaked sank slightly after being removed from the oven.
More Delicious Vegan Quick Breads:
- Vegan Double Chocolate Zucchini Bread
- Cranberry Orange Bread
- Gingerbread Banana Loaf Cake
- Vegan Pumpkin Loaf
Vegan Lemon Loaf with Lemon Icing
Ingredients
Wet Ingredients:
- 1 cup granulated sugar, 200g
- 3 tbsp lemon zest, 15g – about 3 large lemons
- 2 tbsp softened vegan butter, 28g
- ½ cup vegetable oil
- 2 tbsp fresh lemon juice, 20g
- 1 tbsp vanilla extract, 12g
- ½ tbsp lemon extract, 3g
- ¾ cup unsweetened smooth applesauce, 190g (or unsweetened dairy-free yogurt- 170g)
Dry Ingredients:
- 2 ½ cups + 2 tbsp all-purpose flour, 315g – spooned from the bag into the measuring cup and leveled with a knife
- 2 ½ tsp baking powder, 10g
- ½ tsp table salt, 2g
Lemon Syrup:
- ¼ cup granulated sugar
- ¼ cup fresh lemon juice
Lemon Icing or Drizzle:
- 1 cup powdered sugar, 120g
- 1 tbsp melted vegan butter, 14g
- 2 tsp fresh lemon juice, 7g
- ½ tsp lemon extract, 1g
- 1 tsp dairy-free milk, optional
Instructions
- Preheat the oven to 325°F. Line an 8.5×4.5” metal loaf pan with parchment paper.
- In a large bowl, rub the lemon zest into the sugar until fragrant and lightly yellow. Add the softened vegan butter and cream together. Mix in the remaining wet ingredients.1 cup granulated sugar, 3 tbsp lemon zest, 2 tbsp softened vegan butter, ½ cup vegetable oil, 2 tbsp fresh lemon juice, 1 tbsp vanilla extract, ½ tbsp lemon extract, ¾ cup unsweetened smooth applesauce
- In a separate bowl, whisk the dry ingredients. Add them to the wet ingredients and mix until just combined.2 ½ cups + 2 tbsp all-purpose flour, 2 ½ tsp baking powder, ½ tsp table salt
- Pour the batter into the loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, checking around the 60-minute mark. The top should be domed and slightly golden. A toothpick inserted in the center should come out clean. Note: Removing the loaf before it's fully baked may cause it to sink slightly after removing from the oven.
- While the loaf bakes, make the lemon syrup: In a microwave-safe bowl or glass measuring cup, combine the sugar and lemon juice. Microwave in 30-second intervals, stirring until the sugar dissolves and the syrup begins to bubble (about 2-3 minutes total). Alternatively, heat in a small pot on the stove over low heat, stirring until the sugar dissolves. Set aside.¼ cup granulated sugar, ¼ cup fresh lemon juice
- Let the loaf cool in the pan on a wire rack for 10-15 minutes. While still warm, remove from the pan and brush the syrup on all sides. Transfer the loaf to a wire rack to cool completely.
- Make the icing: In a medium bowl, mix together all the icing ingredients until thick but pourable. Adjust the consistency by adding more powdered sugar (1 tablespoon at a time) or dairy-free milk (1 teaspoon at a time). Drizzle or spoon onto the cooled loaf. Let the icing set at room temperature for 10-15 minutes before slicing.1 cup powdered sugar, 1 tbsp melted vegan butter, 2 tsp fresh lemon juice, ½ tsp lemon extract, 1 tsp dairy-free milk
Video
Recipe notes
- Measure accurately: Use the spoon-and-level method or a digital scale for flour. Scooping directly from the bag compacts the flour, which adds too much and can lead to a dry loaf.
- Applesauce: Use unsweetened, smooth applesauce. Sweetened versions add too much sugar and can affect the texture.
- Yogurt swap: Applesauce can be replaced with dairy-free yogurt. I tested this with Forager’s Unsweetened Vanilla Bean Yogurt.
- Avoid opening the oven: Keep the oven door closed during baking to prevent temperature changes that can cause sinking. Only check the loaf around the 60-minute mark.
- Fully bake the loaf: Underbaked loaves may deflate or sink slightly after being removed from the oven, so test that the loaf is fully baked before removing from the oven.
- Oven temperature listed is without a convection fan.
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Hello. Will this recipe work if I substitute the flour to GF flour? 🙂
Hi Carol! This is actually on my list of substitutions to test in the near future. I haven’t tried it yet for this specific recipe, but I’ve had success using King Arthur’s 1:1 Gluten-Free All-Purpose Flour in similar recipes. When using this GF blend, I recommend using the same amount in grams as the regular flour—you could probably even use a full 2 ¾ cups, as I’ve found it sometimes takes slightly more. In my experience, this flour holds up pretty well, though it tends to make baked goods a bit more moist. Since I haven’t tested this exact swap, I can’t guarantee the results, but I’d love to hear how it turns out if you give it a try! 🙂