This vegan lemon loaf cake is super moist, fluffy, tender, and packed with sweet and tart lemon flavor! All you need is one bowl, a handful of inexpensive ingredients, and minimal prep for this eggless lemon drizzle cake (glaze optional)!
Once you try a piece of this eggless lemon drizzle cake, you’d hardly believe it’s 100% egg-free and dairy-free (and optionally gluten-free and even sugar-free!). This vegan lemon loaf cake is wonderfully light and zingy, packed with real lemon flavor while remaining moist and tender!
Even better, you wouldn’t believe how simple it is to prepare this lemon bread recipe (even simpler than our lemon poppyseed snack cake!). All you need is just one bowl, a handful of inexpensive pantry staples, minutes of hands-on prep, and a little patience. Just zest and juice the lemons, mix all the ingredients into a batter, and bake to perfection. Optionally top with a sweet-tangy lemon glaze for a delicious vegan lemon drizzle cake!
Once baked, you can enjoy this vegan lemon bread all week long. Or save the leftovers in the freezer for up to 3 months! It is a perfect low-fuss dessert for special occasions (like Easter, Mother’s Day, etc.), or to enjoy any day of the week with a mug of coffee/tea!
This is definitely one to add to the cake rotation along with other simple recipes like this orange olive oil cake, carrot cake muffins, or chocolate crazy cake!
If you’d prefer to drench the vegan lemon loaf cake with lemon syrup, then gently heat the glaze, increasing the amount of lemon juice to taste. Use a toothpick to create holes in the top of the lemon loaf cake. Then brush over the syrup and allow it to soak into the cake. You can optionally then top with a thick lemon glaze icing.
Easily adjust this recipe to an orange loaf by simply swapping out the lemon for orange juice and zest. The same goes for a lime drizzle cake!
1) First, preheat the oven to 350F/175C and lightly grease a loaf pan. Then, zest (with a microplane) and juice the lemon. Save any leftover zest or lemon juice either in the fridge or in a Ziplock/Stasher bag in the freezer.
2) Then, in the bowl of an electric mixer (or a large bowl using a handheld electric mixer/whisk), combine all the ingredients. Mix until smooth.
3) Carefully pour the batter into the loaf tin and gently tap against your kitchen surface to release any air bubbles. Then bake for between 45-50 minutes, until the top is golden. A toothpick inserted into the center should come out clean (a few crumbs is fine, but not wet batter).
4) Allow the cake to cool for at least 20 minutes in the pan. If you want to add a lemon glaze icing, then transfer the cake to a wire cooling rack after that to cool completely. Once cool, pour the lemon glaze icing over the lemon bread. Allow it to set in the refrigerator for 30 minutes, then enjoy!
Store the lemon bread loosely covered on the countertop for 3-4 days or in the refrigerator for 5-7 days.
You could also freeze it (best to do so without the lemon glaze icing). Wrap it well in two layers of plastic wrap and then within a Ziplock/Stasher bag and freeze for up to 3 months.
Freezing the vegan lemon loaf cake whole is best for texture. However, slicing it and freezing it with parchment paper between the slices makes for easy defrosting when you only want a piece or two. Allow it to thaw in the fridge, on the counter, or even pop a piece directly into a toaster oven from frozen to thaw and reheat.
Can I make this vegan lemon loaf cake gluten-free?
Though we haven’t tried, your best bet would be to try this eggless lemon cake recipe with an all-purpose gluten-free flour blend (like Bob’s Red Mill or King Arthur’s).
Can I make the lemon bread in a round tin?
Yes, it should work fine in either an 8 or 9-inch round tin. You may also be able to use a cupcake tin and adjust the baking time accordingly. I recommend checking on the cupcake tin after 15 minutes, and every few minutes after a toothpick inserted in the center comes out clean.
Can I substitute the oil in the recipe?
We haven’t tried this recipe with an oil substitute yet. If you want to experiment, we recommend first trying by substituting half of the oil for unsweetened applesauce.
What to serve it with?
You can enjoy a slice of this vegan lemon loaf cake alone (especially as a glazed lemon cake). Alternatively, serve a slice chilled, at room temperature, or warm, with some dairy-free yogurt and berries, vegan whipped cream, or even a scoop of vegan ice cream. You can enjoy a slice for breakfast, brunch, or dessert!
Photos by Alfonso Revilla
Nancy Wu says
really need to try making this recipe
Andrea White says
You dooo!
Nancye Smith says
Yummo!
Andrea White says
It's super yummy!
Gina House says
I can't get enough of this lemon loaf! It's so delicious with a cup of tea. My favorite!
Andrea White says
That sounds like a great pair!
Teodora Grujic says
Perfect recipe for upcoming weekend! Thank you!
Andrea White says
Yay! Enjoy 🙂
Amanda says
Love a good lemon cake!
Andrea White says
Same! So good!
Andrea White says
This lemon cake is soooo good! Love it!