Description
This Vegan Lemon Loaf Cake is a delightful Starbucks copycat recipe that combines zesty lemon flavors with a moist, tender crumb made entirely without animal products. Perfect for breakfast, tea time, or dessert, this cake features a tangy vegan ‘buttermilk’ base, a subtle vanilla hint, and a sweet lemon glaze that sets perfectly atop the loaf for a fresh, vibrant finish.
Ingredients
Scale
Wet Ingredients
- 118 ml soy milk
- 30 ml freshly squeezed lemon juice (see notes)
- 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)
- 1 tablespoon freshly squeezed lemon juice (for glaze)
- 1 tablespoon vegan Greek-style yogurt or Skyr (for glaze)
Dry Ingredients
- 200 g granulated sugar (use organic if in the US)
- 2 tablespoons freshly grated lemon zest (approx 2 large lemons)
- ½ vanilla pod, seeds scraped out
- 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 (for glaze)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Lightly grease an 8″ loaf tin and line it with parchment paper to help lift the cake after baking.
- Make Vegan Buttermilk: Combine the soy milk and 30 ml lemon juice in a small bowl, stir, and let it sit for 10 minutes to curdle, creating a vegan buttermilk substitute.
- Mix Sugar and Zest: In a large mixing bowl, add the granulated sugar, lemon zest, and scraped vanilla pod seeds. Use your fingertips to rub the zest into the sugar to release aromatic oils.
- Combine Wet Ingredients: Whisk in the melted vegan butter, then add olive oil and vegan yogurt. Whisk thoroughly, then incorporate the vegan buttermilk mixture and whisk again to combine everything well.
- Add Dry Ingredients: Gently fold the sifted plain flour, baking powder, baking soda, and salt into the wet ingredients using a spatula. Mix until just combined without visible flour pockets; avoid overmixing to ensure tender crumb.
- Bake: Pour the batter into the prepared loaf pan. Place thin strips of vegan butter down the center to encourage a signature crack. Bake in the preheated oven for 40-45 minutes. Check doneness by inserting a toothpick or knife which should come out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
- Make the Glaze: While the cake cools, whisk together powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon vegan yogurt until smooth and pourable.
- Glaze the Cake: Once the loaf is completely cooled, set a parchment-lined rack beneath it to catch drips. Pour the glaze over the top allowing it to gently drip down the sides. Let the glaze set for an hour or serve immediately.
- Storage: Store the cake in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. For longer storage, freeze in an airtight container and thaw a few hours before serving.
Notes
- Use freshly squeezed lemon juice for best flavor, avoiding bottled lemon juice.
- The vegan butter strips on top create a signature crack in the loaf as it bakes and add extra richness.
- You can substitute olive oil with plain soy or coconut yogurt in the batter if preferred.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- The glaze can be adjusted in thickness by varying powdered sugar amount.
- Freezing the cake preserves freshness; thaw completely before glazing or glazing after thawing.
