vegan lemon loaf

Vegan Lemon Loaf

15 Mins     40 Mins     Easy     5

Using lemon zest and lemon juice makes the flavour really hit in this moist, fluffy, easy to bake lemon loaf.

Serves 10-12



  • 200g plain flour
  • 150g caster sugar
  • 50g ground almonds
  • grated zest of 2 lemons
  • 1 tsp bicarbonate of soda
  • 225ml non-dairy unsweetened milk
  • 75ml light oil
  • 100ml lemon juice (about 1-2 lemons)
  • 1 tsp vanilla extract


  • 200g icing sugar, sifted
  • 50ml lemon juice (about 1/2 to 1 lemon)



  • Preheat the oven to 170C/340F fan, and line a 2lb loaf tin.
  • Mix the flour, caster sugar, ground almonds, lemon zest, and bicarbonate of soda together.
  • Pour the milk, oil, vanilla extract, and half the lemon juice (50ml) over the dry ingredients and mix until just combined.
  • Pour into a 2lb lined loaf tin and bake for 40-50 minutes or until a skewer inserted into the middle comes out clean.
  • Once baked, pierce all over with a skewer and brush the remaining 50ml of lemon juice over the top. Set aside to cool.


  • Mix up the lemon glaze by combining the icing sugar and lemon juice to make a thick glaze. Pour over the top and leave to set.
Store in an air tight container for up to 3 days, or slice and freeze for up to 2 months.
vegan lemon loaf

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