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Vegan Lemon Loaf
From Statesboro Market2Go
<p>A vegan dessert made with lovely locally grown lemons! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: itdoesnttastelikechicken.com (Entered by Ariana Giddens)
Serves: 10
Vegan!
Ingredients
FOR THE CAKE:
2 cups
All purpose Flour
3/4 cup
White sugar
1 teaspoon
Baking powder
1 teaspoon
Baking soda
1/2 teaspoon
Salt
1 1/4 cup
Plant milk
1/2 cup
Vegan butter
Zest from 2 large lemons
1 tablespoon
Lemon juice
FOR THE ICING:
1 1/4 cups
Powdered sugar
1 tablespoon
Plant milk
4 teaspoons
Lemon juice
Step by Step Instructions
- Preheat oven to 375 and grease a 9.5 x 5 inch loaf pan.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Whisk the plant-based milk, melted vegan butter, lemon zest, and lemon juice together in a bowl or measuring cup.
- Combine the lemon juice mixture with the flour mixture by gently stirring it with a rubber spatula. Do not over mix or mix too aggressively. Should be a little lumpy.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes. Let cool for 20 minutes before turning it out onto a wire cooling rack to finish cooling.
- Combine the powdered sugar, plant-based milk, and lemon juice together to make an icing (the mixture will be thick). Only spread it onto the cake once it has finished cooling to maintain the icing's consistency. Let the icing set for 30 minutes before slicing.