Vegan Loaf Cake

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!

Course Dessert

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 319kcal

Preheat oven to 350F and line a standard loaf pan (8.5×4.5 or 9×5) with parchment paper or grease with oil spray.
In the bowl of a stand mixer using the paddle attachment, beat the softened vegan butter and granulated sugar together until combined and fluffy.
Add the lemon zest, lemon juice, vanilla extract, and vegan yogurt. Mix until combined, scraping down the sides of the bowl as needed.
Add the flour, baking powder, and salt. Mix on low speed until just combined, do not over-mix. If the batter seems a bit too thick, add a very small splash of dairy-free milk.
Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, until cooked through and a toothpick inserted into the center comes out clean.
Once cooked, remove from the oven and let cool in the loaf pan for 15 minutes. Transfer the lemon loaf to a wire rack and let cool completely.
Whisk the lemon glaze ingredients together in a small bowl until smooth. Pour over the cooled loaf cake and let set. Slice into 8-10 slices and serve!

Let cool completely then place in a sealed container. Store in the fridge for up to 5 days or in the freezer for up to 2 months.