This Vegan Lemon Loaf cake is so delicious and so easy to make! It only requires one pot, simple ingredients, and will become your new favorite eggless and dairy free cake!
¾cupsof granulated sugar (depending on your sweet tooth)
1teaspoonof baking soda
½teaspoonof salt
1 ½teaspoonsof vanilla extract
1teaspoonof white or apple cider vinegar
¼ cup+ 1 tablespoon of canola or vegetable oil
1cupof water
1 ½tablespoonsof lemon juice
1 ½tablespoonsof lemon zest
Instructions
Preheat the oven to 350 degrees (175 degrees C). Lightly grease a bread load pan.
In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth.
Pour the batter into the pan.
Bake for 45 to 50 minutes. Test by sticking a toothpick in the middle. If the toothpick comes out dry, the loaf is done.
Notes
Lemon extract: Add a few drops of lemon extract to the lemon bread batter for a more pronounced lemon flavor.
Candied lemon zest/peel: Use the leftover lemon zest/peel to garnish the lemon glazed bread. But for even more of a treat, candy it first!
Turmeric: If you want the lemon drizzle cake to be more yellow, add a pinch of turmeric powder to the batter (you won’t taste it).
Sugar crust: Use coarse sugar to sprinkle over the bread before baking.
Lemon poppyseed loaf: Mix around 2 tablespoons of poppy seeds into the batter.
Coconut: Add 3-4 tbsp of unsweetened coconut flakes for texture and subtle flavor.
Lavender: Add 1-2 teaspoons of dried food-grade lavender.
Rosewater: Add 1-2 tbsp rosewater to the batter.
Earl grey: Either use strongly brewed Earl Grey instead of the water and/or add the contents of 1-2 tea bags to the vegan lemon loaf batter.
Ginger: Add a tablespoon or two of finely chopped stem ginger/crystallized ginger and optionally use a ginger lemon glaze.
Berries: Add ¾ cup of fresh berries, gently folded into the batter. Save a few berries to press into the top of the batter before baking.
Zucchini: To hide extra nutrients in the cake, fold in around ½ cup of finely shredded and drained (squeeze well to remove excess liquid) zucchini to the vegan lemon bread batter.