Vegan lemon loaf cake
Chef DefneKitchen Studio chef · October 14, 2026A simple vegan loaf cake made with oil instead of butter and eggs, with lemon zest in the batter and a sugar icing on top. It also works with gluten-free flour and baking powder.
Ingredients · 7
12 servingsTap what you already have; add the rest to your list in the app with one tap.
- Vegetable oilExtra for the tin100 ml
- Self-raising flour275 g
- Golden caster sugar200 g
- Baking powder1 tsp
- LemonZested and juiced1
- Icing sugar150 g
- Lemon (for the icing)Juiced½
Method · 4 steps
- 1
Heat the oven to 200°C (180°C fan). Brush a 450g (1lb) loaf tin with oil and cover the base and sides with baking parchment.
- 2
Stir the lemon zest, baking powder, sugar and flour together in a large bowl. Pour in the oil and lemon juice, followed by 170ml cold water, and mix until smooth.
- 3
Pour the batter into the tin and bake for 30 mins, until a skewer pushed into the middle comes out clean. Leave the loaf to cool for 10 mins in its tin, then turn it out onto a wire rack to cool completely.
- 4
To make the icing, push the icing sugar through a sieve into a bowl and stir in lemon juice a little at a time, until it is thick but still pourable; icing that is too thin would simply run off. Pour it over the cooled loaf.
