How do I prevent my vegan lemon loaf from becoming too dry?

To prevent a dry loaf, make sure not to over-mix the batter, as over-mixing can develop too much gluten and result in a tough texture. Additionally, be careful not to over-bake the loaf. Bake it just until a toothpick inserted into the center comes out clean with a few moist crumbs attached.

Can I use a different type of flour, such as whole wheat flour or almond flour, in the lemon loaf?

While you can experiment with different flours, using all-purpose flour typically yields the best texture for a classic lemon loaf. Whole wheat flour may result in a denser loaf, while almond flour may make the loaf too crumbly. If using alternative flours, you may need to adjust other ingredients accordingly.

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice provides the best flavor, you can use bottled lemon juice as a substitute if fresh lemons are not available. Just make sure to use pure lemon juice without any added sweeteners or preservatives.

Can I substitute coconut oil for vegan butter in the lemon loaf?

Yes, you can substitute melted coconut oil for vegan butter in the lemon loaf recipe. However, keep in mind that coconut oil may impart a subtle coconut flavor to the loaf. If you prefer a more neutral flavor, opt for refined coconut oil, which has a milder taste.

Vegan Lemon Loaf (Starbucks Copycat)

Four slices of lemon loaf laid on a wire cooling rack and half a lemon.

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Moist, citrusy lemon cake loaf drizzled in a tangy lemon glaze. Inspired by the classic Starbucks treat.

Author: Lyndsey
Prep Time: 15 minutes
Bake Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 8-inch Loaf 1x
Category: Bread
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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For the Loaf

1 c sugar

2 tbsp lemon zest

1/4 c lemon juice

1/2 c vegan butter, melted and cooled to room temperature

1/2 c nondairy milk

1/2 c nondairy yogurt

1 tsp vanilla extract

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 c all purpose flour

For the Lemon Glaze

1 tbsp vegan butter, softened

2 c powdered sugar

1 tbsp lemon juice

1 tbsp nondairy milk

1/2 tsp vanilla extract

pinch of salt

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and line an 8 inch loaf pan (1 pound) with parchment paper. Set aside. Combine sugar and lemon zest in a large bowl. Rub the lemon zest into the sugar using your fingers for about 1 minute. Your sugar should begin to turn yellow and the lemon will become fragrant. This will infuse your sugar with the lemon flavor.
Make the Batter: Add lemon juice, melted vegan butter, nondairy milk, nondairy yogurt and vanilla to the bowl. Whisk until completely smooth. Add baking powder, baking soda and salt to the liquid mixture. Whisk gently to evenly disperse the leaveners. Sift the flour into the bowl and whisk until the batter just comes together. Do not over-mix.
Bake: Pour batter into the prepared loaf pan and place on center rack of preheated oven. Bake for 50-55 minutes or until toothpick inserted into the center of loaf comes out clean with a few crumbs clinging to it. Allow loaf to cool in pan for an hour before transferring to a wire rack to cool completely.
Make the Lemon Glaze: While the lemon loaf is cooling, prepare the lemon glaze. Add all of the ingredients to a bowl and whisk vigorously until completely smooth. You want the glaze to be thick but spreadable. Add an additional tablespoon of lemon juice if necessary. Once the loaf is totally cooled, spread the glaze over the top of the loaf. Allow some of the glaze to roll off and run down the sides. Place loaf in the fridge for 30 minutes to firm up the icing. Slice with a sharp knife to serve.

Equipment

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Notes

*Prepared loaf will keep in a sealed container at room temperature for 2-3 days. Unfrosted loaf can be frozen for up to 1 month.

*After about 30 minutes, the top of your lemon loaf may start to darken. At this point, cover the pan with tinfoil to protect for the remainder of the baking time.

Find it online: https://censoredbaker.com/vegan-lemon-loaf-starbucks-copycat/