This lemon loaf tastes more like a cake than a bread, but it’s great for breakfast as well as dessert. It’s soft, moist, and super easy to make. The tangy flavor of freshly squeezed lemon and the light coconut flavor from the coconut milk will have you coming back for more. Though this recipe is vegan, you can substitute the non-dairy ingredients for regular ones. Finish off with a sweet lemon glaze for an appetizing treat everyone in your family will enjoy.
| Cook Time: | 35 min |
| Prep Time: | 15 min |
| Total Time: | 50 min |
| Category: | Breakfast |
| Yield: | 8 servings |
| Method: | Baking |
Preparation
1. Preheat your oven to 350 degrees. Grease a 9×5 inch loaf pan and set aside.
2. In a large mixing bowl thoroughly combine all of the dry ingredients with a fork (flour – sugar).
3. Add in the wet ingredients (butter – milk). Mix with a fork just until the batter is mostly smooth.
5. *Use a spoon afterwards to make sure there’s no loose flour particles at the bottom of the bowl. And to make sure the batter is combined enough*
7. Add the batter to the greased loaf pan and smooth the top evenly. Bake in preheated oven for 38-40 minutes or until toothpick comes out clean when checked.
8. Allow the cake to cool in the pan for a few minutes, then remove and place on a wire rack to fully cool before glazing (optional but highly recommended).
10. For the glaze: Combine 1 cup powdered sugar, 1 tbsp fresh lemon juice, and 2 tsp milk (regular or non-dairy) with a fork until very smooth.
11. After glazing the cake, let the glaze set for a few minutes before slicing. Enjoy!
2. In a large mixing bowl thoroughly combine all of the dry ingredients with a fork (flour – sugar).
3. Add in the wet ingredients (butter – milk). Mix with a fork just until the batter is mostly smooth.
5. *Use a spoon afterwards to make sure there’s no loose flour particles at the bottom of the bowl. And to make sure the batter is combined enough*
7. Add the batter to the greased loaf pan and smooth the top evenly. Bake in preheated oven for 38-40 minutes or until toothpick comes out clean when checked.
8. Allow the cake to cool in the pan for a few minutes, then remove and place on a wire rack to fully cool before glazing (optional but highly recommended).
10. For the glaze: Combine 1 cup powdered sugar, 1 tbsp fresh lemon juice, and 2 tsp milk (regular or non-dairy) with a fork until very smooth.
11. After glazing the cake, let the glaze set for a few minutes before slicing. Enjoy!
Ingredients
* 1 3/4 cups all-purpose flour
* 1 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/4 cup and 2 tbsp sugar
* 2 tbsp melted butter (regular or non-dairy)
* 1/2 tsp vanilla extract
* 2 tbsp and an extra tsp fresh lemon juice equal to one large lemon
* 3/4 cup and an extra 5 1/2 tbsp light coconut milk You can substitute regular coconut milk, another nondairy milk, or regular dairy milk. If you use regular coconut milk, you may need to add a bit more milk..
* 1 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/4 cup and 2 tbsp sugar
* 2 tbsp melted butter (regular or non-dairy)
* 1/2 tsp vanilla extract
* 2 tbsp and an extra tsp fresh lemon juice equal to one large lemon
* 3/4 cup and an extra 5 1/2 tbsp light coconut milk You can substitute regular coconut milk, another nondairy milk, or regular dairy milk. If you use regular coconut milk, you may need to add a bit more milk..
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