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Vegan Lemon Loaf

This perfectly bittersweet bread is delicious! It's a quick one-bowl recipe, and the end product is fluffy, moist, and the lemon icing tops it all off!


1 cup oat milk (or other non-dairy milk)

1/2 cup of dairy free yogurt

1/2 cup of olive oil

2 teaspoon of vanilla extract

2 tablespoons of lemon juice

1 tablespoon of lemon zest

2 cups of flour

1 cup of sugar

2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

A pinch of turmeric, for color

For the icing:

1 cup of powdered sugar

1 tablespoon of lemon juice

lemon zest, for topping

Preheat the oven to 350 degrees F and grease a bread pan with vegan butter.

Mix the oat milk, yogurt, olive oil, vanilla, and lemon juice and zest together completely. Add in the rest of the dry ingredients. Mix in the dry ingredients slowly until there are no lumps, but be careful to not over-mix! Add in the pinch of turmeric if you want to give it more of a yellow color.

Pour the batter into the pan, filling it 3/4 of the way (if you have extra batter, make a few cupcakes and cook for 35 minutes!) Bake the bread for about 55 minutes, or until the edges are golden brown and you can insert a fork and the inside is dry.

While the bread is baking, mix together the powdered sugar and lemon juice in a small bowl. Adjust the amount of lemon juice based on how runny you want the icing to be, and if you don't want the icing to be quite so bitter, use water or a mix of lemon juice and water instead.

Let the bread cool completely, drizzle the icing on top, sprinkle with lemon zest, and enjoy!


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