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About this Recipe
Hi! This yummy, vegan lemon loaf recipe is moist, sure of success, has an amazing lemon glaze and is so easy to make. It’s egg & dairy free, is a super nice remake of the starbucks lemon loaf! With the version I made (I used for half of the sugar erythritol), each piece is absolutely perfect!
Give it a try 🙂
- 300g flour
- 100ml oil
- 200ml plant milk
- 3 tbsp plant yogurt
- 200g white sugar (or erythritol)
- 1 pack baking powder
- 50ml lemon juice
- 1 tbsp lemon zest
- a pinch of salt
- some vanilla
You can use any kind of sweetener, for example Erythritol, which has an amount of 0 calories. You could also add some lemon flavour.
The yogurt makes the cake super moist and fluffy but you could also only use 250ml plant milk.
Step by Step Instructions
Preheat your oven to 355°F (180°C). Grease and line an 8.5-inch loaf pan.
Sift the flour, baking powder and salt into a large bowl. Then, whisk in the sugar to combine. Set aside.
Add the vegan milk, yogurt, oil, lemon juice, lemon zest, vanilla to a cup and stir to combine.
Then pour it into the flour mixture and stir until just combined.
Don’t overmix it!
Pour batter into a greased loaf pan. Bake for about 50 min –
Do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Enjoy!