This vegan lemon loaf is the perfect blend of citrus flavor with a tender, moist crumb. Whether you’re enjoying it for breakfast, dessert, or a snack, this loaf will brighten your day!

Vegan Lemon Loaf
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Why You’ll Love This Recipe

This lemon loaf has everything you need for a light and satisfying treat. It’s bursting with fresh lemon flavor, thanks to the zest and juice, and has a tender crumb that melts in your mouth. The vanilla adds a touch of sweetness that balances the tangy lemon, making it the perfect companion for a cup of tea or coffee.

With simple, pantry-friendly ingredients and minimal prep time, this loaf is easy to make and versatile. It can be your go-to recipe whether you’re whipping up a quick breakfast or offering a sweet snack at a gathering. If you love this recipe, try my vegan lemon bars, too!

Ingredients & Substitutions

  • Flour– All-purpose flour is the base of this bread. I haven’t tested it with gluten-free flour, so I can’t recommend that. You can substitute 1/2 cup of whole wheat flour for all-purpose flour if you want to add a little extra fiber.
  • Sugar– Granulated sugar sweetens the loaf while allowing the lemon flavor to shine.
  • Baking Powder & Baking Soda: These work together to give the loaf a nice rise.
  • Vanilla– This complements the lemon and brings balance to the acidity.
  • Avocado Oil– I prefer avocado oil, but you can use canola or vegetable oil if you prefer.
  • Almond Milk– Feel free to substitute with dairy milk or oat milk.
  • Lemon Juice & Zest– Fresh lemon juice and lemon zest are the stars of the recipe, adding a bold lemon flavor.

How to Make Vegan Lemon Loaf

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
Stir in the almond milk, oil, and vanilla until just combined.
Then, quickly mix in the lemon juice and zest.
Pour the batter into the loaf pan and bake for 45-55 minutes.
It’s ready when the edges are golden and a skewer inserted in the center comes out clean.
Let the loaf cool in the pan for 20 minutes, then transfer to a cooling rack.
Vegan Lemon Loaf
While it cools, mix the lemon glaze and drizzle it over the cooled loaf.

How to Store Leftovers

Like most loaves and quick bread, it’s best enjoyed the same day, but it can also be stored in an airtight container at room temperature for up to 3 days. You could also slice it and freeze it, then microwave a slice when you’re ready to enjoy it.

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Vegan Lemon Loaf

Vegan Lemon Loaf

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
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Description

This vegan lemon loaf is the perfect blend of lemon flavor and a tender, moist crumb. Whether you’re enjoying it for breakfast, dessert, or a snack, this loaf will brighten your day!

Ingredients

Units Scale

For the lemon loaf:

  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup avocado oil
  • 1 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest (2–3 large lemons)
  • 1/4 cup lemon juice

Icing:

  • 3/4 cup powdered sugar
  • 1-2 tablespoons lemon juice

Instructions

  1. Preheat your oven to 350 degrees and line a 9×5 loaf pan lined with parchment paper for easy removal.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Stir in the almond milk, oil, and vanilla until just combined. Then, quickly mix in the lemon juice and zest.
  4. Pour the batter into the loaf pan and bake for 45-55 minutes. It’s ready when the edges are golden and a skewer inserted in the center comes out clean.
  5. Let the loaf cool in the pan for 20 minutes, then transfer to a cooling rack. While it cools, mix the lemon glaze and drizzle it over the cooled loaf.