This vegan loaf cake recipe is bursting with fresh lemon flavor! It's soft, moist, and tender. You'll love this Starbucks copycat lemon loaf!
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If you're looking for a slightly tart and perfectly sweet dessert that's perfect for spring or summer, this recipe is for you.
A traditional pound cake is made with equal parts flour, sugar, butter, and eggs. This delicious recipe is dairy free and eggless, but just as dense and buttery as the classic.
Buy 1-Pound Loaf Pan
This 8.5 x 4.5 loaf pan is aluminum and nonstick! It's great for quick breads, yeast breads, pound cakes, and more.
This vegan loaf cake recipe comes together with simple ingredients. Here's what you'll need to make this sweet treat, plus my recommended substitutions.
The full directions for this recipe are in the printable recipe card below.
Using a stand mixer with the paddle attachment or a large bowl with an electric mixer, beat the vegan butter and sugar together until combined, light, and fluffy.
Add the wet ingredients and mix until well combined, scraping down the sides of the bowl as needed.
Add the dry and mix until just combined, being careful not to overmix the batter.
Pour the batter to the prepared loaf pan. Tip: Instead of greasing the loaf tin with oil spray, line with parchment paper for easy removal.
Bake at 350F for 45-55 minutes, until cooked through and a toothpick inserted into the center comes out clean.
Remove from the oven and let sit in the loaf pan for 10-15 minutes, then let the cake cool on a wire cooling rack until cooled completely.
In a small bowl, whisk the simple lemon glaze together. Drizzle the glaze over the loaf cake and let set before slicing.
Slice lemon loaf into 8-10 slices, serve, and enjoy!
Vegan lemon cake is great for serving at afternoon tea or special occasions of any kind.
Want more vegan desserts? Try these recipes next:
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