Vegan Lemon Loaf Cake
This vegan lemon loaf cake is super moist, fluffy, and tender. It's loaded 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)!
Servings: 6 -8 servings
Calories: 284kcal
Ingredients
- 1 ½ cups of all-purpose flour or whole wheat flour
- ¾ cups of granulated sugar (depending on your sweet tooth)
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 ½ teaspoons of vanilla extract
- 1 teaspoon of white or apple cider vinegar
- ¼ cup + 1 tablespoon of canola or vegetable oil
- 1 cup of water
- 1 ½ tablespoons of lemon juice
- 1 ½ tablespoons of 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. Optionally, top with this 3-ingredient lemon glaze,
Notes
- Don’t overmix the batter: If you overwork the gluten, it can lead to dense and un-risen eggless lemon cake.
- For easier cake removal: It can be a good idea to line the loaf pan with parchment paper. Leave two flaps over the edges (to pull on after baking for easy cake release).
- Make sure the loaf is completely cool before glazing: Otherwise, you’ll melt the glaze, and it will run down the sides of the cake and soak into the cake like a syrup (which tastes delicious but affects the moisture and doesn’t have the correct ‘look’).
Nutrition
Calories: 284kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 379mg | Potassium: 119mg | Fiber: 3g | Sugar: 25g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg
