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

Scale

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)

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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.