This Starbucks Lemon Loaf (Vegan CopyCat) is a delightful balance of bright citrus flavor and sweet, buttery goodness. With a soft, tender crumb and a zesty lemon glaze drizzled on top, each bite is bursting with refreshing lemony notes. The addition of plant-based ingredients ensures it’s moist and rich without using any dairy or eggs, making it a perfect treat for breakfast, afternoon tea, or a light dessert. Serve it on its own, or pair it with fresh berries for an extra touch of elegance!
Ingredients
2-1/4 cups All Purpose Flour
3/4 cup White Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Vanilla Extract
1 cup Plant-Based Milk (such as oat or soy)
1/2 cup Vegan Butter, melted
1/4 cup Lemon Juice
2 Large Lemons, zested (2 Tablespoons Lemon Zest)
1/2 tsp Lemon Extract (optional)
1-2 drops Lemon Food Coloring (optional)
Instructions
For the Cake:
Preheat your oven to 350 F (175 C). Grease a 9.5" x 5" loaf pan.
In a large bowl mix together the flour, sugar, baking soda, lemon zest and salt, set aside.
In a large glass measuring cup or medium bowl, whisk together the plant-based milk, and lemon juice. (It's ok if it curdles).
Pour the milk mixture and melted butter into the bowl with the flour. Gently mix together. Do not over-mix the batter, or the cake might not rise properly. The batter should be a bit lumpy.
Pour into the prepared pan and spread evenly. Bake for 50 - 60 minutes until a toothpick inserted into the center of the loaf comes out clean.
Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling completely.
For the Icing
1-1/2 cups Powdered Sugar
2 Tablespoons of Fresh Lemon Juice
1-2 Tablespoon Plant-Based Milk, (such as oat or soy)
1 tsp Lemon Zest (optional)
Instructions
Add to a medium bowl the powdered sugar, lemon juice and zest, if using. Mix in the plant milk one tablespoons at a time until you get the consistency you desire.
Note: you can use either more or less of the plant based milk or lemon juice to get the flavor you desire.
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