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This ridiculously easy lemon loaf topped with a sweet-tart lemon glaze is to die for! This recipe is simple, vegan, and a must have for all lemon lovers!


Servings

8 Slices

Total time

70 minutes

Courses

Breakfast, Dessert


Ingredients

  • dry Ingredients:
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • ½ tsp salt
  • wet Ingredients:
  • ¾ cup sugar (I used white sugar)
  • 1 cup dairy free milk (unsweetened)
  • ½ cup neutral vegetable oil
  • ¼ cup lemon juice
  • 2 tbs lemon zest
  • 1 tsp vanilla extract
  • lemon Glaze:
  • 1 cup powdered sugar
  • 2 tbs lemon juice
  • 1 tsp lemon zest


Method

  1. Preheat oven to 350 °F
  2. Grease a 9" x 5" loaf pan and line with parchment paper (leave enough overhang for easy removal of the loaf)
  3. In a medium bowl, combine all dry ingredients (flour, baking powder and salt). Stir to combine
  4. In a large bowl, combine wet ingredients (sugar, dairy free milk, oil, lemon juice, lemon zest and vanilla extract), and stir until fully combined
  5. Slowly add dry ingredient mixture to wet ingredients, and gently mix them together until fully incorporated
  6. Pour batter into prepped loaf pan
  7. Bake in preheated oven for 40 minutes - remove and tent with tinfoil to prevent the top from over browning
  8. Return to the oven for an additional 15-20 minutes, or until toothpick inserted into the centre of the loaf comes out clean
  9. Place onto wire rack to cool
  10. Once cool enough, remove from loaf pan using the overhang of parchment paper and allow to fully cool
  11. Prepare glaze by mixing all glaze ingredients (powdered sugar, lemon juice and lemon zest) until fully mixed
  12. Drizzle glaze over top of the loaf - allow to set before slicing (I put mine in the refrigerator for 10 minutes because I am impatient)
  13. Use a sharp knife to cut into 8 slices
  14. Enjoy!

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