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Sliced lemon pound cake topped with glaze on a cutting board lined with parchment paper.

Vegan Lemon Loaf

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 10
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan


Light, moist and zesty, this easy vegan lemon cake is sure to be a new favourite. No butter, eggs or dairy needed!


  • 2 cups all-purpose flour (270 g)
  • 3/4 cup granulated sugar (120 g)
  • 2 1/2 tsp baking powder (10 g)
  • 1 tsp salt
  • 1/2 cup melted coconut oil or canola oil (70 g)
  • 1/3 cup lemon juice (55 g)
  • 1/2 cup + 6 tablespoons plant-based milk (210 ml)
  • 2 tbsp lemon zest
  • 1 teaspoon vanilla extract 

For the Glaze

  • 1/2 cup powdered sugar (50 g)
  • 1 tbsp lemon juice
  • 1 tbsp plant-based milk


  1. Preheat oven to 350 F (180 C) and line a standard-sized loaf pan with parchment paper so it sticks out over at least 2 sides of the pan (this will make it easier to lift the loaf out once baked).
  2. Mix the flour, sugar, baking powder and salt together in a mixing bowl until well combined.
  3. Add the oil, milk, lemon juice and zest and vanilla and fold everything together until all of the dry ingredients have been incorporated and no lumps remain. Note that if you’re using coconut oil, be sure the lemon juice and milk at at room temperature to prevent the oil from hardening. If your milk is cold,  you can briefly warm in the microwave until it’s at room temperature.
  4. Transfer the batter to the baking pan and bake for about 35 minutes or until a toothpick inserted into the centre comes out clean.
  5. Let the loaf cool in the pan for 15 minutes then lift it out of the pan and onto a cooling rack to cool completely. Do not slice before cooling.
  6. If you’d like to add the glaze, mix together the powdered sugar, milk and lemon juice until completely smooth. Once the loaf has fully cooled, pour the glaze over the cake and allow to set for a few minutes. Slice and enjoy!


For best results, it’s important to measure all of the ingredients accurately. I recommend using a digital scale and following the listed weights to ensure accuracy and recipe success. 

Storing: Let cool completely before storing. Store in a sealed container at room temperature for up to 4 days or in the fridge for up to 1 week. To freeze, wrap in foil or saran then store in a sealed container or freezer-bag, or slice beforehand and store individual slices in a good freezer bag. It will keep for 3-4 months in the freezer. 



  • Serving Size: 1 slice
  • Calories: 254
  • Sodium: 41 mg
  • Fat: 11 g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 3 g

Keywords: vegan lemon loaf, lemon drizzle cake