If you’ve made our lemon cake or pound cake before, this lemon loaf will surely be your new favorite.
The best lemon loaf recipe
A tender and moist crumb, my lemon loaf cake reminds me of the famous Starbucks lemon loaf. I could not stop eating it once it was glazed, and it only lasted 24 hours in my household!
It’s naturally vegan, gluten-free, and can be made sugar-free. You can make this loaf with fresh or bottled lemon juice, and I honestly couldn’t taste the difference. Well, except the former was ten times the price! This lemon loaf is extremely forgiving too. Want more lemon flavor? Add some lemon juice to the glaze! Only want a slight tang? Hold back on it. I promise you, this is the BEST and EASIEST lemon loaf you’ll ever make. It’s made using pantry staple ingredients and is a fun recipe to get your kids involved in. No fancy mixers or time spent in the kitchen to make it.
How to make a copycat Starbucks lemon loaf
Most lemon bread recipes use a mix of flour, eggs, and sugar. This one is a little different. Instead, we use a combination of self-rising flour and oil to produce the lightness of the cake’s texture. As with all my other dessert recipes, I use easy and simple ingredients for this lemon bread without sacrificing taste!
The Instructions
Storage instructions
To store– Store vegan lemon bread at room temperature in a sealed container for up to 5 days. You can also refrigerate it, which will keep it fresh for up to 10 days. Caster sugar (superfine sugar) has a texture in between table sugar and confectioners’ sugar. To achieve this texture, you can use a high-speed blender or food processor and blend your sugar, until it has broken down into a finer texture. To freeze– Place lemon bread in a freezer-friendly container and store it in the freezer for up to 6 months. You can also freeze individual slices and keep them in ziplock bags.
Frequently asked questions
