If you have a soft spot for tangy, sweet treats that feel like a warm hug, then you are going to absolutely love this Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe. It captures the essence of that perfect lemon loaf you find at your favorite coffee shop, but with plant-based ingredients that make it moist, tender, and full of bright, zesty flavor. Whether you’re vegan or simply craving a delicious cake that feels fresh and comforting, this recipe is a total game changer that’s sure to become a favorite in your kitchen!
Ingredients You’ll Need
Getting this Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe right starts with using simple, quality ingredients that work together to create a perfect balance of texture and flavor. From the tangy lemon juice to the creamy vegan yogurt, each ingredient plays a crucial role in the cake’s moist crumb and vibrant taste.
- Soy milk: Acts as the base for the vegan buttermilk, helping the loaf stay moist and tender.
- Freshly squeezed lemon juice: Provides that signature tartness and activates the baking soda for the perfect rise.
- Granulated sugar: Adds sweetness while helping with browning for a lovely golden finish.
- Freshly grated lemon zest: Infuses the batter with an intense citrus aroma that will make your kitchen smell divine.
- Vanilla pod seeds: Give a subtle depth and warmth to balance the lemon’s brightness.
- Vegan butter: Adds richness and tenderness; melting it first ensures even blending.
- Olive oil: Keeps the cake moist while adding a gentle fruity undertone.
- Vegan Greek-style yogurt or Skyr: Supplies creaminess and slight tang, enhancing texture and flavor.
- Plain flour (all purpose): Forms the sturdy yet tender structure of the loaf.
- Baking powder, baking soda, salt: Leavening agents and seasoning that help the cake rise and enhance flavor.
- Powdered sugar: For the bright, sweet glaze that finishes the loaf beautifully.
How to Make Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 175°C (350°F). Then, lightly grease an 8-inch loaf tin and place a strip of parchment paper inside to create a sling. This sling is a clever trick that will make it so much easier to lift the finished cake from the pan without any fuss or breakage.
Step 2: Make the Vegan Buttermilk
Combine the soy milk and freshly squeezed lemon juice in a small bowl. Stir gently and let it sit for about 10 minutes. This mixture curdles slightly and creates a vegan buttermilk substitute that adds wonderful moisture and helps the loaf achieve that classic crumb we all love.
Step 3: Infuse Your Sugar with Zesty Flavor
In a large mixing bowl, add the granulated sugar, lemon zest, and the seeds scraped from half a vanilla pod. Use your fingertips to rub the zest into the sugar. This step releases the essential oils in the zest, infusing the sugar with vibrant citrus aroma that truly brightens the cake.
Step 4: Mix the Wet Ingredients
Add the melted vegan butter to your flavored sugar and whisk until well combined. Next, stir in the olive oil and vegan yogurt. Whisk for another minute to create a smooth, creamy base. Finally, pour in the vegan buttermilk mixture and whisk again. The consistency should be luscious and velvety.
Step 5: Fold in the Dry Ingredients
Now sift together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mix. Using a spatula, gently fold the batter until the flour disappears and the mixture is just combined. Be careful not to overmix; you want to keep the batter light to ensure a tender crumb.
Step 6: Bake Your Cake to Perfection
Pour the batter into the prepared loaf pan. Then, for that iconic crack on top, place thin strips of vegan butter along the center of the batter. Bake the loaf for 40-45 minutes until a toothpick inserted in the middle comes out clean. Once done, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool fully.
Step 7: Whip Up the Glaze
While the cake cools, prepare the sweet glaze by whisking together powdered sugar, lemon juice, and vegan Greek-style yogurt until smooth and glossy. This glaze adds a luscious finishing touch, perfectly balancing sweet and tart flavors.
Step 8: Glaze and Set
Place parchment paper under your cooling rack before glazing the cake to catch any drips. Pour the glaze evenly over the top, smoothing it over the sides for full coverage. You can enjoy the cake immediately or let the glaze set for an hour for a slightly firmer finish.
Step 9: Store and Enjoy
This Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe keeps beautifully in an airtight container at room temperature for up to 5 days, or longer in the fridge. It’s perfect for a snack, a dessert, or an anytime treat!
How to Serve Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe
Garnishes
Keep things simple by adding a sprinkle of fresh lemon zest or a few edible flowers on top of the glaze to brighten presentation. A light dusting of powdered sugar also looks lovely and adds some extra sweetness.
Side Dishes
Pair this cake with fresh berries or a dollop of dairy-free whipped cream for an elegant touch. It’s also delightful alongside a cup of herbal or black tea, making it perfect for afternoon tea breaks or brunches.
Creative Ways to Present
Slice the loaf thickly for a rustic, homey vibe or cut it into smaller squares for bite-sized treats at parties. You can even serve individual portions with a drizzle of lemon glaze and a sprig of mint on dessert plates for a special occasion look.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, store your Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe in an airtight container at room temperature for up to five days. If your kitchen is warm, keeping it in the fridge extends freshness for about a week.
Freezing
This cake freezes wonderfully. Wrap it tightly in plastic wrap and place it in a freezer-safe container. When ready to enjoy, thaw it in the fridge for a few hours or at room temperature for about two hours before serving.
Reheating
If you like your cake slightly warm, pop individual slices in the microwave for 15-20 seconds. This makes the loaf extra soft and the glaze wonderfully melty—perfect for cozy moments.
FAQs
Can I use another plant-based milk for this recipe?
Absolutely! While soy milk works best for the vegan buttermilk effect, almond, oat, or coconut milks can be substituted. Just be sure to use unsweetened varieties to keep the balance of flavors just right.
What if I don’t have vegan Greek-style yogurt?
No worries! You can swap it out for plain soy or coconut yogurt. The key is to maintain that creamy, tangy element in both the batter and glaze to keep the cake deliciously moist.
How do I make sure my lemon loaf cracks on top like the Starbucks version?
Placing thin strips of vegan butter along the center of your batter before baking encourages the loaf to crack beautifully. This little trick creates that signature rustic look with a tender crack running down the middle.
Is it possible to make this cake gluten-free?
You can try substituting the plain flour with a gluten-free all-purpose blend that includes xanthan gum for structure. Keep in mind the texture might be slightly different, but it should still come out delicious.
Can I double the recipe to bake a larger cake?
Yes! Just double all the ingredients and bake the batter in two loaf pans. Keep in mind the baking time may increase slightly, so start checking for doneness around 45-50 minutes.
Final Thoughts
This Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe is a joyous celebration of bright flavors and tender texture that proves plant-based baking can be absolutely magical. Easy to make and impossible not to love, it’s a delightful treat to share or enjoy all by yourself. Trust me, once you try this recipe, it will become your go-to favorite for every season. Happy baking!
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Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 60 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Lemon Loaf Cake is a delightful Starbucks copycat recipe that offers a moist, tangy, and sweet lemon flavor perfect for any occasion. Made without dairy or eggs, it uses a homemade vegan buttermilk and a creamy vegan Greek-style yogurt to achieve a tender crumb. The cake is topped with a smooth lemon glaze that enhances its fresh citrus aroma. Ideal for vegans or those seeking a dairy-free treat, this loaf is simple to prepare and bakes up beautifully with a satisfying crack down the center.
Ingredients
Wet Ingredients
- 118 ml soy milk
- 30 ml lemon juice (freshly squeezed, *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 lemon juice (freshly squeezed)
- 1 tablespoon vegan Greek-style yogurt or Skyr (or plain soy or coconut yogurt)
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)
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: Combine the soy milk and 30 ml freshly squeezed lemon juice in a small bowl. Stir and allow to sit for 10 minutes to curdle and create vegan buttermilk.
- Flavored Sugar: In a large mixing bowl, mix the granulated sugar, lemon zest, and scraped vanilla seeds. Use your fingertips to rub the zest into the sugar, releasing its oils and fragrance.
- Add Fats and Yogurt: Pour in the melted vegan butter and whisk to combine. Add the olive oil and vegan Greek-style yogurt, whisking for about a minute until well incorporated. Then add the vegan buttermilk mixture and whisk again.
- Combine Dry Ingredients: Sift the plain flour, baking powder, baking soda, and salt together. Add to the wet ingredients and gently fold with a spatula until just combined with no visible pockets of flour. Avoid overmixing to keep the cake tender.
- Bake: Pour the batter into the prepared loaf pan. Cut thin strips of vegan butter and place them down the center of the batter to encourage a crack while baking. Bake for 40-45 minutes until a knife or toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Make the Glaze: In a bowl, whisk together the powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon vegan Greek-style yogurt until smooth and pourable.
- Glaze the Cake: Place parchment under the cooling rack to catch drips. Pour the glaze evenly over the cooled cake and smooth over the sides, covering the entire surface. Allow the icing to set for an hour if desired before serving.
- Storage: Store the cake in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. The cake can also be frozen in a sealed container; defrost at room temperature for a couple of hours before serving.
Notes
- Use freshly squeezed lemon juice for the best flavor and effective curdling in the vegan buttermilk.
- Strips of vegan butter placed atop the cake batter help create an attractive crack on the loaf’s surface as it bakes.
- If vegan Greek-style yogurt or Skyr is unavailable, plain soy or coconut yogurt are good substitutes.
- This cake is best served after the glaze has set but can be eaten immediately if preferred.
- Freezing the cake is a good way to extend its shelf life, wrap tightly to avoid freezer burn.
