Lemon Loaf Cake
Our Lemon Loaf Cake is so moist and delicious, perfect for summer gatherings. Made with oat milk, it contains no dairy, though you wouldn’t know it from the flavor.
Fresh lemons are available all-year round in grocery stores, which means you can enjoy this recipe in any season. Topped with a sweet lemon glaze, it’s pretty enough for a dinner party but easy enough for a family dessert. I can’t wait for you to taste this treat!
This recipe was inspired by my delicious Cranberry Orange Loaf and savory Orange Olive Oil Cake. Let us know which one is your go-to favorite!
Why You’ll Love Our Lemon Loaf Cake
- Delightfully Simple: With the addition of Oat Milk and Lemon Juice, this recipe comes together with just 10 simple ingredients you probably already have in your pantry!
- Deliciously Tart: Lemon Juice and Zest are the stars of this loaf cake and give it its signature bright lemon flavor.
- Completely Vegan: One of the best parts of this recipe is that it doesn’t include dairy products or eggs, making it vegan-friendly.
What You’ll Need to Make It
- All-purpose flour
- Granulated sugar
- Salt
- Baking powder
- Baking soda
- Neutral oil
- Oat milk* for a rich flavor that’s dairy free.
- Vanilla extract for a more nuanced sweetness.
- Lemon zest of 2-3 large lemons for a more fragrant citrus flavor.
- Lemon juice for a sweet and sour finish.
For the Icing:
- Lemon juice
- Powdered Sugar
How to Make Lemon Loaf Cake
Prepare a 9” x 5” loaf pan by greasing the bottom and sides of the pan. Line with parchment paper a little longer than you’d need and let it hang over the sides for easy removal. Preheat oven to 350° F or 175 C.
Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Mix well. In the center of the dry ingredients, make a well.
Add oat milk, oil, and vanilla. Stir in the wet ingredients just until well combined. You can use a stand mixer or hand mixer, but it’s not necessary for this recipe, as you won’t be mixing anything for a considerable amount of time.
Add the lemon juice and lemon zest, stirring until completely smooth. As the acid will start reacting with the baking soda, you really need to work quickly.
Immediately scrape the mixture into the prepared loaf pan and level out the top. Bake the lemon loaf for about 45-55 minutes.
Ovens heat differently, so check it at 45 minutes by inserting a skewer into the center to see if it comes out clean. The cake should cool for a minimum of 20 minutes before moving it to a wire rack.
Make the glaze by combining the powdered sugar with just enough lemon juice to make a thick but pourable glaze. It’s best to use a mixing bowl or larger measuring cup with a spout so you can easily pour the icing over the cake.
Once the cake is almost cool, slowly pour the icing over the loaf and allow to set.
Hint for this Lemon Cake
A good lemon loaf tastes best when it has a moist texture, letting the lemon flavor shine through. Checking the loaf with a toothpick or skewer a few times while baking is an ideal way to see if it’s finished a few minutes early, leading to the best results. When the toothpick comes out clean, it’s done!
Tips & Variations
- Fresh lemon juice is always ideal, but depending on what is available to you, from-concentrate works perfectly for this classic lemon loaf.
- If you opt to use lemon extract, account for the extra acidity with a 1/2:1 ratio when substituting for lemon juice, replacing the rest with water.
- Looking for more depth of flavor? This easy lemon loaf cake is delicious with added savory herbs like rosemary and thyme.
- As mentioned in the recipe card, allowing the parchment paper to hang over the edges of the pan before and during baking will make removing your finished loaf a breeze.
How to Store Lemon Loaf Cake
This lemon loaf cake is best eaten on the same day as the glaze gets sticky over time. It can be stored in an airtight container or plastic wrap in the refrigerator for up to three days. Bring the loaf to room temperature before serving.
More Fresh Lemon Flavor
Lemon lovers will love this Bee’s Knees Cocktail Recipe and Silver Fizz Cocktail. And if you’re looking for more lemon desserts, look no further than these Easy Lemon Cheesecake Bars and our Italian Lemon Pound Cake Recipe.
Lemon Loaf Cake
Ingredients
- 2 ½ cups all-purpose flour 300g
- 1 cup granulated sugar 200 g
- ½ tsp salt 3g
- 2 tsp baking powder 8g
- ½ tsp baking soda 2g
- ½ cup neutral oil 120 ml
- 1 cup oat milk* 240ml
- 1 tsp vanilla extract 5ml
- 5 tsp lemon zest 10g, 2-3 large lemons
- 1/4 cup lemon juice 60ml
Icing:
- ¾ cup powdered sugar 90g
- 1-2 tbsp lemon juice 15-30ml
Instructions
- Prepare a 9” x 5” loaf pan by greasing the bottom and sides. Line with parchment paper a little longer than you’d need and let it hang over the sides for easy removal. Preheat oven to 350° F or 175 C.
- Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Mix well.
- In the center of the ingredients, make a well. Add oat milk, oil, and vanilla. Stir just until well combined.
- Add the lemon juice and lemon zest, stirring until completely smooth. As the acid will start reacting with the baking soda, you really need to work quickly. Immediately scrape into the prepared pan and level out the top.
- Bake the lemon loaf for about 45-55 minutes. Ovens heat differently, so check it at 45 minutes by inserting a skewer into the center to see if it comes out clean.
- The cake should cool for a minimum of 20 minutes before moving it to a cooling rack.
- Make the glaze by combining the powdered sugar with just enough lemon juice to make a thick but pourable glaze. It’s best to use a mixing bowl or larger measuring cup with a spout so you can easily pour the icing over the cake.
- Once the cake is almost cool, slowly pour the icing over the loaf and allow to set.
- This lemon loaf cake is best eaten on the same day as the glaze gets sticky over time. It can be stored in an airtight container in the refrigerator for up to three days. Bring the loaf to room temperature before serving.
Notes
Nutrition
