Description

This Vegan Lemon Loaf Cake is a delightful Starbucks copycat recipe that delivers a moist, tangy, and subtly sweet lemon-flavored treat. Made without eggs or dairy, it uses vegan butter, soy milk, and vegan yogurt to create a rich texture complemented by a refreshing lemon glaze. Perfect for teatime, celebrations, or a light dessert, this loaf is easy to prepare, bakes in under an hour, and can be enjoyed by vegans and lemon lovers alike.

Ingredients

Scale

Wet Ingredients

118 ml soy milk
30 ml lemon juice (freshly squeezed)
75 g vegan butter (melted and cooled to room temperature)
60 ml olive oil (or plain soy or coconut yogurt)
140 g vegan Greek-style yogurt or Skyr (or plain soy or coconut yogurt)
½ vanilla pod (seeds scraped out)

Dry Ingredients

200 g granulated sugar (use organic if in the US)
2 tablespoons freshly grated lemon zest (approx 2 large lemons)
240 g plain flour (all purpose) (sifted)
2 teaspoons baking powder (sifted)
¼ teaspoon baking soda (sifted)
¼ teaspoon salt (sifted)
150 g powdered sugar (sifted)

Glaze

1 tablespoon lemon juice (freshly squeezed)
1 tablespoon vegan Greek-style yogurt or Skyr (or plain soy or coconut yogurt)
Additional powdered sugar as listed above for sweetness

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Instructions

Prepare: Preheat your oven to 175°C (350°F). Lightly grease an 8″ loaf tin and place a sling of parchment paper into it to help lift out the cake once baked.
Make Vegan Buttermilk: In a small bowl, combine the soy milk and 30 ml freshly squeezed lemon juice. Stir and allow this mixture to sit for 10 minutes to curdle and thicken, mimicking buttermilk.
Combine Sugar and Zest: In a large mixing bowl, add the granulated sugar, freshly grated lemon zest, and vanilla seeds. Use your fingertips to rub the lemon zest into the sugar, releasing fragrant oils and intensifying the lemon flavor.
Add Wet Ingredients: To the sugar and zest mixture, add the melted vegan butter and whisk to combine. Then add the olive oil and vegan yogurt, whisking for a minute until smooth. Finally, whisk in the prepared vegan buttermilk mixture thoroughly.
Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into the wet mixture using a spatula until just combined, ensuring no visible flour pockets remain, but being careful not to overmix for a tender crumb.
Bake: Transfer the batter to the prepared loaf tin. Cut thin strips of vegan butter and place them down the center of the batter; this encourages a characteristic crack atop the loaf when baking. Bake in the preheated oven for 40 to 45 minutes. Test doneness by inserting a knife or toothpick into the center—it should come out clean. Allow the cake to cool in the tin for 10 minutes before removing it onto a wire rack to cool completely.
Prepare the Glaze: While the cake cools, combine the powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon vegan yogurt in a bowl. Whisk together until smooth and spreadable.
Glaze the Cake: Once the loaf has completely cooled, place a sheet of parchment paper beneath the cooling rack to catch drips. Pour the lemon glaze over the cake, smoothing it over the top and sides so it fully covers the loaf. Allow the icing to set for about an hour before slicing and serving, or enjoy immediately for a softer glaze.
Storage: Store the cake in an airtight container at room temperature for up to 5 days, or refrigerate for up to one week. It can also be frozen in an airtight container; defrost at room temperature a few hours before serving.

Notes

Freshly squeeze lemon juice to make the vegan buttermilk and ensure fresh lemon flavor.
The thin strips of vegan butter placed on top of the batter before baking help create a nice crack in the loaf for an authentic appearance.
You can substitute olive oil with plain soy or coconut yogurt if preferred.
Use organic sugar if possible for a cleaner taste and to avoid bone char processing.
The glaze can be thickened or thinned by adjusting the amount of powdered sugar or lemon juice.
Ensure the cake is completely cool before glazing for best results.
Freezing the cake extends its shelf life and keeps it fresh; thaw before serving.