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Lemon Loaf (Egg-Free, Easily Vegan) sliced

Lemon Loaf (Egg-Free, Easily Vegan)

This bright and zesty lemon loaf is moist, egg-free, and topped with a tangy lemon glaze. Easily made vegan with simple swaps!
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Prep Time 15 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American, European
Servings 10 slices

Ingredients
  

Wet Ingredients

  • ¾ cup plain unsweetened milk I used soy milk
  • ¼ cup fresh lemon juice (juice of 1 large lemon)
  • 1-2 tbsp lemon zest
  • ½ cup plain Greek yogurt (or vegan yogurt for vegan version)
  • ¼ cup extra-virgin olive oil sub sunflower oil
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup caster sugar (sub white sugar see notes)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Lemon Icing

Instructions
 

Prep Oven & Pan

  • Preheat oven to 350°F (175°C).
    Line a standard 9×5-inch loaf pan with parchment paper.

Mix Wet Ingredients

  • In a medium bowl, whisk together soy milk and lemon juice. Let sit 5 minutes to curdle (this makes a quick “buttermilk”).
    Add lemon zest, yogurt, oil, and vanilla extract. Whisk until smooth.

Mix Dry Ingredients

  • In a large mixing bowl, sift together flour, caster sugar, baking powder, baking soda, and salt.

Combine

  • Pour wet mixture into dry mixture. Stir gently until just combined—don’t overmix. Batter should be slightly thick.

Bake

  • Transfer batter to loaf pan.
    Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Cool

  • Let loaf cool in pan 10 minutes, then transfer to a wire rack. Cool completely before icing.

Make the Icing

  • In a small bowl, whisk icing sugar with 2–3 tbsp lemon juice until smooth and pourable.
    Drizzle over cooled loaf and sprinkle with lemon zest. Serve and enjoy!

Notes

Notes & Swaps

  • Make it Vegan: Swap the Greek yogurt for plain, unsweetened vegan yogurt (soy or coconut yogurt both work great).
  • Sugar Options: Caster sugar is just fine white sugar. Regular granulated sugar works too, though the texture will be slightly less delicate. For a fully vegan loaf, use organic sugar, since some conventional white sugar is processed with bone char.
  • Oil Choices: Olive oil adds a fruity flavor, while sunflower or vegetable oil will be more neutral. Both give a moist loaf.
  • Vanilla: About 1 teaspoon is plenty for balance without overpowering the lemon.
  • Yogurt: If you only have sweetened yogurt, reduce sugar slightly.
  • Storage: Store loaf in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days. The icing will firm up after a few hours.
  • Freezing: Freeze unfrosted loaf (whole or sliced) for up to 2 months. Thaw at room temp and add icing fresh.
  • Zest Tip: For maximum lemon flavor, rub zest into the sugar before mixing—it releases the oils.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 85g | Calories: 828kcal | Carbohydrates: 53g | Protein: 3.9g | Fat: 6.3g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.8g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 60mg | Fiber: 0.7g | Sugar: 23g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.8mg
Tried this recipe?Let us know how it was!