January is citrus season and in Florida we have tons of it! Seemed about time to share my Vegan Coffeehouse Iced Lemon Loaf Cake! Ya know, the kind you might get at a national coffee chain but mine is totally vegan! I love lemon desserts and this cake is packed with lemony goodness. A combo of zest, juice and extract packs a lemon punch I know you’ll love.
This cake is pretty simple to make and you don’t need any special egg replacers but you do need some vegan yogurt, lemon extract and real lemons of course! The rest of the ingredients you’ll most likely have on hand.
Does anyone hate the taste of lemon? Maybe they do but I think most enjoy the flavor. The tart and sweet combo is addictive in my opinion. A delicious slice of this and a cup of tea would hit the spot on a chilly winter day.
Like any quick bread, you shouldn’t over mix this. Mixing just until combined is the key to a moist and tender bake. I do often employ the reverse creaming method wheee you coat the dry ingredients first then add the rest of the wet and I’ll probably try it on this quick bread one day but the regular mixing method yielded great results.
You can eat this plain with just a dusting of powdered sugar but the glaze really adds that extra something to this cake. I wouldn’t skip it but you do you!
Vegan Coffeehouse Iced Lemon Loaf Cake
10
servings15
minutes50
minutesAn amazing vegan lemon cake you might find at a pricey coffeehouse but you can make it at home and make it vegan!
Ingredients
3/4 cup plain or vanilla vegan yogurt (use your favorite)
2 large lemons, you’ll need the zest and 1/3 cup juice (zest first, then juice)
1/2 cup plain vegetable oil
1/3 cup vegan milk (use your favorite)
1 tablespoon lemon extract
1 cup vegan cane sugar
2 cups all purpose flour
2 tablespoons cornstarch
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
- Lemon Icing
1/2 cup powdered sugar
1/2 teaspoon lemon extract (or equivalent fresh lemon zest)
1-3 teaspoons vegan milk
Directions
- Preheat oven to 350° and butter and flour an 8” or 9” standard loaf pan tapping out any excess flour. Note: this cake can be made using a stand or electric hand mixer or completely by hand.
- In a large bowl, combine the vegan yogurt, lemon zest and juice, vegetable oil, vegan milk, lemon extract and cane sugar and mix well. If using a stand or hand mixer, combine for a minute and if mixing by hand, whisk together until well combined.
- In a separate bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda until lightened up and well mixed.
- Mix the dry ingredients into the wet until just combined and no streaks of flour are visible. Don’t over-mix. Pour the batter into the prepared pan and tap the pan a few times on the counter to remove any large air bubbles. Bake at 350° for 45-55 minutes or until a cake tester or toothpick comes out clean with no batter stuck to it. Cool completely.
- Mix the icing ingredients together in a small bowl. You want it thin enough to pour easily but not too thin that it will disappear on the cake. It’s a fine line so you can tell when it’s at the right consistency when you drop it from a spoon and it slowly dissolves into the rest of the icing in the bowl. Make sure your cake is completely cooled (otherwise the icing will melt) and pour on top letting it drip down the sides. Let it set for about an hour (you can speed up this process by placing it in the fridge) and slice and serve!
Notes
- If you don’t have lemon extract add the zest of one more lemon.
- Use your favorite vegan yogurt and milk. I used cashew yogurt. Just use full fat vegan dairy and not low fat.
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