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. Topped with a lemon glaze, it’s pretty enough for a dinner party but easy enough for a family dessert. I can’t wait until you taste this treat!
Servings: 10
Calories: 342kcal
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
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.
Nutrition
Serving: 1 | Calories: 342kcal | Carbohydrates: 56g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 184mg | Potassium: 137mg | Fiber: 1g | Sugar: 31g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg