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If you’re looking for a cake that’s bursting with flavor and perfect for any occasion, look no further than my coffeehouse style vegan iced lemon loaf cake. It’s the kind you might find at a spendy coffee shop (if you could even find a vegan option). With its tender crumb, bright citrus notes, and the perfect balance of sweetness and tartness, this loaf cake is a treat for all your senses. Whether you’re vegan or not, this cake is sure to impress everyone at your next gathering!

This cake is pretty simple to make and you don’t need any special egg replacers but you do need some vegan yogurt, and real lemons of course! The rest of the ingredients you’ll most likely have on hand. I’m using what’s called the “reverse creaming” method to make this cake as I do for a lot of my loaf cake recipes.

What is reverse creaming?

Reverse creaming refers to the way the ingredients are combined and in what order. Traditionally, the wet ingredients are mixed together first, the dry whisked together then added to the wet just until combined. This is because over-mixing will cause the batter to form gluten and be tough if you do over-mix. With reverse creaming you add the fat to the dry ingredients first (in this recipe it’s the yogurt and oil) and that coats the flour preventing it from absorbing moisture and forming gluten. When the rest of the wet ingredients are added, it’s almost impossible to over-mix and form gluten. The crumb is also finer and the rise better with this method especially for vegan baked goods.

What do I need to make this?

Vegan yogurt. I like to use an unsweetened vegan yogurt but you could use a sweetened vanilla variety as well.
Fresh lemons. I like to use regular large lemons with bright yellow skins. When zesting lemons, you need to be careful to only remove the top yellow layer of zest and not much of the white pith beneath it as that’s very bitter. Using a metal rasp is best but the fine side of a box grater will work as well.
Cornstarch. This contributes to the texture and acts like an egg replacer as well but you could use potato starch or arrowroot as well.

Tips for success.

Lemon Zest: Don’t skip the zest—this is where the true lemon flavor comes from and adds that lovely fragrance.
Storage: Store the loaf in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well for up to a month—just slice and wrap individual pieces.
Add-Ins: If you love a little extra texture, try adding poppy seeds, or even a handful of fresh blueberries for an extra burst of flavor.
Glaze Variations: For a more decadent touch, you could also add a teaspoon of coconut milk or maple syrup to the glaze to vary the sweetness or texture.

My Vegan Iced Lemon Loaf Cake is simple to make, light, and incredibly flavorful. It’s perfect for an afternoon tea, a birthday celebration, or just when you need a bright, sweet treat to lift your spirits. With just the right amount of tang and sweetness, it’s sure to become a favorite in your baking repertoire! Please rate and review if you try it!