Lemon Loaf with Glaze

This vegan lemon loaf with strawberry glaze brings sunshine to any table with its bright citrus flavor and pretty pink topping. The combination creates a perfect balance between tangy and sweet that will have everyone asking for seconds.

I first created this recipe when trying to impress my vegan friend at a spring brunch gathering. It was such a hit that it became my go-to contribution for potlucks and family gatherings, even with non-vegans raving about its incredible flavor and texture.

Ingredients

For the Lemon Loaf

• Vegan butter: Provides richness and ensures a moist crumb. Look for brands that melt similarly to dairy butter for best results.
• Sugar: Creates sweetness and helps with browning. Coconut sugar adds subtle caramel notes.
• Unsweetened applesauce: Acts as an egg replacer, giving moisture and binding the ingredients.
• Nondairy milk: Adds necessary liquid. Almond milk works best as its mild flavor doesn't compete with the lemon.
• Fresh lemon juice: Delivers bright acidity. Always use freshly squeezed for the most vibrant flavor.
• Baking powder: Provides the lift for a fluffy texture. Check that yours is fresh and active.
• All-purpose flour: Gives structure to the loaf. Measure by spooning into cups, not scooping directly.
• Almond flour: Adds moisture and a tender texture. Use blanched, finely ground variety for best results.

For the Strawberry Glaze

• Fresh strawberries: Create the beautiful pink color naturally. Choose ripe berries for the sweetest flavor.
• Powdered sugar: Dissolves easily, creating a smooth glaze. Sift first to avoid lumps.
• Lemon juice: Thins the glaze and enhances the berry flavor. Adjust amount for desired consistency.

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to exactly 350 degrees Fahrenheit. This temperature ensures even baking without browning too quickly. Prepare a loaf pan by either spraying thoroughly with cooking spray or lining with parchment paper with overhang on the sides for easy removal later.

Create the Wet Mixture:

In a small microwave-safe bowl, melt the vegan butter until just liquid, about 20 seconds. Transfer immediately to a large mixing bowl before it solidifies again. Add sugar, applesauce, lemon juice, and nondairy milk to the melted butter. Stir thoroughly until the mixture looks uniform and slightly thickened, which takes about 1 minute of vigorous stirring.

Form the Batter:

Add the baking powder to the wet ingredients and stir to incorporate, which helps distribute it evenly. Next, add both the all-purpose and almond flours to the bowl. Stir gently at first to prevent flour clouds, then more vigorously until you achieve a smooth consistency with absolutely no dry spots or lumps. The batter should be pourable but not runny.

Bake to Perfection:

Pour the batter carefully into your prepared loaf pan, smoothing the top with a spatula for even baking. Place in the center rack of your preheated oven and bake for exactly 45 minutes. Check at the 40-minute mark by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs when done.

Cool Completely:

Once baked, remove from the oven and place the pan on a wire cooling rack. Allow the loaf to cool in the pan for 10 minutes, which helps it set before carefully removing it to cool completely on the rack. This will take about 30–40 minutes and is essential for proper texture and to prevent the glaze from melting.

Create the Strawberry Glaze:

Select ripe strawberries and hull them completely. Place in a small bowl and mash thoroughly with a fork. For easier mashing, microwave berries for 10–15 seconds. Add powdered sugar to the mashed berries, starting with 1/2 cup and adding more until desired thickness is reached. Add lemon juice, if using, to thin the glaze and enhance flavor.

Finish and Garnish:

Once the loaf is completely cool, pour the pink glaze evenly across the top, allowing it to drip attractively down the sides. For extra visual appeal, garnish with a thin slice of fresh lemon or additional strawberry pieces. Let the glaze set for about 10 minutes before slicing.

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The almond flour is truly the secret ingredient in this recipe. I discovered its magical effect when trying to create a vegan loaf that wasn't dense or gummy. The natural oils in the almonds create a wonderfully tender crumb that rivals traditional butter and egg loaves. My aunt, who swore she could always detect vegan baking, was completely fooled by this recipe.

Storage Tips

This lemon loaf stays fresh for up to one week when stored in an airtight container in the refrigerator. The flavors actually intensify after a day, making it perfect for make-ahead planning. For longer storage, freeze individual slices wrapped in plastic wrap, then aluminum foil. Thaw at room temperature for about an hour before enjoying.

Seasonal Variations

While strawberries create a beautiful pink glaze, this recipe works wonderfully with seasonal substitutions. In summer, try blueberries or blackberries for a deeper purple hue. Fall calls for apple cider glaze with warm spices. Winter is perfect for a cranberry-orange variation. Spring welcomes the classic lemon-strawberry combination showcased here.

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Serving Suggestions

This versatile loaf fits beautifully into many occasions. Serve thin slices with tea for an afternoon gathering or thicker portions with fresh berries for brunch. For dessert, warm slightly and top with a scoop of nondairy vanilla ice cream. The loaf also makes lovely food gifts wrapped in parchment and tied with twine during holiday seasons.

Troubleshooting Tips

If your loaf sinks in the middle, the likely culprit is opening the oven door too early in the baking process. Wait until at least 30 minutes have passed before checking. If your glaze is too runny, add more powdered sugar a tablespoon at a time. Too thick? Add a few drops of lemon juice or plant milk until it reaches the perfect drizzling consistency.

Frequently Asked Questions

→ Can I use regular butter instead of vegan butter?

Yes, regular butter can be used if you’re not following a vegan diet. It will yield similar results in texture and flavor.

→ What can I use instead of coconut sugar?

Any granulated sugar, such as white sugar or monk fruit sugar, can be used as a substitute for coconut sugar.

→ Can I substitute almond milk with another nondairy milk?

Yes, any nondairy milk, such as soy or oat milk, will work as a substitute for almond milk.

→ How do I store the lemon loaf?

Store the cooled loaf in an airtight container in the refrigerator for up to one week. You can freeze it for longer storage.

→ What can I use instead of fresh lemon juice?

Lemon extract can substitute fresh lemon juice. Use 1-3 teaspoons depending on the desired intensity.