Lemon Loaf Cake with Strawberry Lemon Glaze
This Lemon Loaf Cake with Strawberry Lemon Glaze is the perfect vegan summer dessert. This recipe features a lightly sweet, golden brown lemony loaf topped with a sticky sweet strawberry lemon glaze. You'll never want just one slice!
Servings: 1 loaf
Ingredients
Lemon Loaf Cake
- 1 c unbleached all-purpose flour
- 1 c white whole wheat flour
- ⅓ c + 2 Tbsp turbinado sugar
- ⅓ c + 1 Tbsp coconut sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 c vanilla unsweetened almond milk
- ⅓ c canola oil
- 1 lemon, juiced and zested
- 1 tsp vanilla extract
Strawberry Lemon Glaze
- ½ c strawberries, chopped
- ½ tsp turbinado sugar
- ¼ lemon, juiced and zested
- 1 c powdered sugar
Instructions
Lemon Loaf Cake
- Preheat oven to 350°F. Coat a loaf pan with cooking spray and set aside.
- In a large bowl, combine all purpose flour, whole wheat flour, baking powder, and salt. Set aside.
- In a large stand mixer, combine oil, almond milk, lemon juice and lemon zest. Beat on medium-low speed (about speed 4) to combine. With the mixer running on medium-low speed, slowly pour flour mixture into the mixer a few spoonfuls at a time. Mix until the ingredients are incorporated.
- Pour the batter into the prepared loaf pan. Cook about 45 to 50 minutes on the middle oven rack. Check that the cake is cooked by inserting a knife in the center. If the knife comes out clean, the loaf is done.
- Remove the loaf from the oven and let cool in the pan for about 10 minutes. Carefully transfer the loaf to a cooling rack and let cool for another 20 to 30 minutes, or until the loaf is completely cooled.
Strawberry Lemon Glaze
- Combine the strawberries, lemon juice and zest, and ½ tsp turbinado sugar in a bowl and set aside for about 10 to 15 minutes, or until juices are produced.
- Blend the strawberries. Whisk in powdered sugar. If you prefer a stiffer glaze, add more powdered sugar until the desired consistency is achieved.
- Pour the glaze over the loaf and let set for 15 to 20 minutes before cutting. Enjoy!
Notes
- If you make the glaze according to this recipe, it will be a thinner, runnier glaze. If you prefer a thicker, stiffer glaze, continue to add powdered sugar until the desired consistency is achieved.