CuisineAmerican Dessert Cake, with English origins
10 – 12 slices
1 hour, 30 minutes
Store in an airtight container, it will last about 5 days in the refrigerator.
-For Vegan Lemon Loaf-
250 grams (2 cups) All-Purpose Flour
3 tsp baking powder
1/2 tsp salt
100 grams (3/4 cup) caster sugar
236 ml (1 cup) Almond Milk (unsweetened vanilla)
118 ml (1/2 cup) vegetable oil
Zest of 1 lemon
65 ml (1/4 cup plus 1 tsp) fresh lemon juice
1/4 tsp pure vanilla extract
-For Lemon Glaze-
125 grams (1 cup) confectioners sugar
2 tbsp lemon juice (add more or less for desired consistency)
1 tsp lemon zest
9×5 loaf pan
Medium bowl, large bowl
Wooden spoon, zester, digital scale or measuring cups, measuring spoons
Oven set to 350 °F (177 °C), and a timer
Preheat your oven to 350 °F (177 °C)
Grease a 9×5 loaf pan with vegan butter or shortening. Line with parchment paper, leaving an overhang on 2 sides to pull the loaf out easily once baked)
Using a mesh seive, sift flour, baking powder, and salt into a medium bowl. Set aside.
In a large bowl, add sugar, almond milk, vegetable oil, lemon juice, and lemon zest, and the pure vanilla extract. Stir until fully combined.
Slowly add the dry ingredients from the other bowl, mixing gently until fully incorporated. Do not over mix. If there are any lumps, let it sit for a few seconds, and then re-stir gently, but there could still be a few small lumps. This is ok.
Pour mixture into prepared loaf pan.
Bake in preheated oven for 50 minutes. Remove from oven, and tent with aluminum foil for the last 10 minutes to avoid over-browning.
Return to oven, and bake for an additional 10 minutes (or until a toothpick or wooden skewer inserted into the center comes out clean)
Place on a wire rack to cool for at least 15 minutes.
Using the parchment paper overhang, pull from the pan, and set on a wire rack to cool completely.
Once it’s cooled, prepare the Lemon Glaze. Using a clean, and dry, medium bowl, mix the confectioner’s sugar, lemon zest, and 1/2 of the lemon juice. Add more lemon juice a little at a time until it is a thick but pourable consistency, not too thin. If it’s too thin, add more confectioner’s sugar.
Drizzle the glaze over the top, carefully coating it from edge to edge, and letting a little drip over the edges, and then let it set. The glaze should be dry to the touch, but still soft.
Using a sharp knife, cut into 10 – 12 slices. (or 8 if you love thicker slices, of course!)
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.