Name: Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 118 ml soy milk; 30 ml lemon juice (freshly squeezed, plus extra for glaze); 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 vegan Greek-style yogurt or Skyr (for glaze); 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, for glaze)

If you’ve been craving that perfect balance of tangy and sweet with a moist, tender crumb, then you are going to absolutely love making this Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe at home. It captures all the bright, zesty flavors you expect from a lemon cake, topped with a luscious glaze that’s both dairy-free and incredibly satisfying. Whether you’re vegan, have dairy sensitivities, or just love a fresh citrus dessert, this cake is a game changer. Get ready to impress your friends and family with a treat that’s as charming to look at as it is delightful to eat!

Ingredients You’ll Need

A white bowl on a white marbled surface contains a yellow batter with a smooth and slightly grainy texture, being mixed with a metal whisk held by a woman's hand. The batter sits in a single layer inside the bowl, showing small lumps and creamy streaks as it is being stirred. The lighting is soft, highlighting the vibrant yellow color and the shiny metal whisk. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, everyday ingredients that work harmoniously to create a moist, flavorful, and perfectly textured vegan lemon loaf. Each ingredient has a special role, from the tangy lemon zest that adds brightness to the vegan buttermilk mixture that ensures a tender crumb.

Soy milk (118 ml): Creates the base for the vegan “buttermilk,” offering mild creaminess without dairy.
Lemon juice (30 ml + 1 tbsp): Both for the buttermilk and glaze, it’s the star that delivers that fresh citrus zing.
Granulated sugar (200 g): Sweetens while balancing the tartness of the lemons; organic is best for a clean flavor.
Freshly grated lemon zest (2 tbsp): Provides an aromatic lemon punch that elevates the overall flavor.
Vanilla pod seeds (from ½ pod): Adds a warm, sweet undertone that pairs beautifully with lemon.
Vegan butter (75 g, melted): Gives richness and helps create a tender loaf texture.
Olive oil (60 ml): Keeps the cake moist without overpowering the lemon taste; soy or coconut yogurt can be used instead.
Vegan Greek-style yogurt or Skyr (140 g + 1 tbsp): Adds creaminess and a subtle tang, important for that moist crumb and icing.
Plain flour (240 g, sifted): The sturdy base of the cake requiring sifting for lightness.
Baking powder (2 tsp, sifted): Ensures the cake rises beautifully and stays light.
Baking soda (¼ tsp, sifted): Works alongside baking powder to produce an airy crumb.
Salt (¼ tsp, sifted): Balances the sweetness and enhances all the flavors.
Powdered sugar (150 g, sifted): Sweetens the glaze, giving it that silky-smooth finish perfect for drizzling.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 175°C (350°F). Lightly grease an 8-inch loaf tin, then place a parchment paper sling inside. This sling makes it easy to carefully lift the loaf out after baking, keeping it flawless and ready to glaze.

Step 2: Create the Vegan “Buttermilk”

In a small bowl, mix the soy milk with 30 ml freshly squeezed lemon juice. Stir gently, then set aside for 10 minutes. This simple transformation imitates traditional buttermilk and is key for tender, moist cake with that subtle lemony bite.

Step 3: Infuse Sugar with Lemon and Vanilla

In a large mixing bowl, combine the granulated sugar, grated lemon zest, and vanilla pod seeds. Use your fingertips to gently rub the zest into the sugar until fragrant. This step elevates the sweetness by infusing it with bright citrus oils and warm vanilla aroma.

Step 4: Mix the Wet Ingredients

Add the melted vegan butter to the sugar mixture, and whisk until smooth. Next, whisk in the olive oil and vegan yogurt, blending until combined. Finally, stir in the vegan “buttermilk” and whisk again to bring everything together for a creamy, luscious base.

Step 5: Combine Dry Ingredients and Fold

Sift together the plain flour, baking powder, baking soda, and salt in a separate bowl. Gently fold the dry ingredients into the wet mixture using a spatula, being careful to stop as soon as no pockets of flour remain. Overmixing can weigh down your cake, so keep it light and airy.

Step 6: Bake Your Lemon Loaf Cake

Pour the batter into the prepared loaf tin. Cut thin strips of vegan butter and lay them down the center of the batter; this encourages a charming crack on top, reminiscent of the Starbucks original. Bake for 40-45 minutes. Test doneness by inserting a toothpick—it should come out clean. Let it cool for about 10 minutes before carefully transferring it to a wire rack.

Step 7: Whip up the Glaze

While the cake cools, whisk together the sifted powdered sugar, lemon juice, and a tablespoon of vegan yogurt until smooth and spreadable. This tangy glaze will add just the right amount of sweetness and a glossy finish.

Step 8: Glaze and Finish

Place a sheet of parchment paper beneath the cooling rack to catch any drips. Pour the glaze evenly over the cooled loaf, smoothing it over the top and sides. Enjoy immediately for a luscious, slightly sticky topping or let the glaze set for about an hour for a firmer finish.

How to Serve Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe

A small rectangular loaf cake with a golden brown crust sits on a wooden board. The top of the cake is covered with a thick layer of smooth white icing that softly flows down the sides. Around the cake, there are green leaves and blurred yellow lemons in the background. The surface under the board is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little extra freshly grated lemon zest on top of the glaze for a vibrant and fragrant garnish. If you want to get fancy, add edible flowers or a small dusting of powdered sugar for a bakery-style presentation that’s irresistible.

Side Dishes

This vegan lemon loaf pairs wonderfully with a cup of herbal tea, a refreshing glass of iced lemon water, or even a rich almond or oat milk latte for a café-style experience at home. Fresh berries or a small bowl of coconut whipped cream can also complement the citrus flavors beautifully.

Creative Ways to Present

Try serving individual slices with a dollop of coconut yogurt and a sprig of mint for a fresh, elegant touch. You can also cut the loaf into bite-sized cubes for a party platter, accompanied by a lemon-infused syrup for dipping. The cake’s tender crumb and bright glaze make it a delightful centerpiece for brunch or afternoon tea.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Vegan Lemon Loaf Cake in an airtight container at room temperature for up to 5 days. This keeps the texture soft and the glaze fresh. For longer storage, the fridge is a great option, extending its life up to a week while maintaining moisture.

Freezing

Yes, this lemon loaf freezes beautifully! Wrap the cooled cake tightly in plastic wrap and then in foil or an airtight container. Freeze for up to two months. When you’re ready to enjoy it, thaw it at room temperature for a few hours.

Reheating

For a freshly baked feel, warm slices gently in the microwave for about 15-20 seconds or pop them in a warm oven for 5-7 minutes. This refreshes the soft crumb and makes the glaze slightly melty and extra luscious.

FAQs

Can I substitute soy milk for another plant-based milk?

Absolutely! Almond, oat, or coconut milk work well, but soy milk is preferred for its neutral flavor and protein content, which helps with the texture.

Do I need a special vegan butter for this recipe?

Any good-quality vegan butter will do, but make sure it’s meltable and not too hard to ensure smooth mixing and a tender cake result.

Can I make this gluten-free?

Yes, by swapping the plain flour for a gluten-free all-purpose blend, you can enjoy a gluten-free version. Just make sure your baking powder is gluten-free.

What does the vegan “buttermilk” do in the cake?

The mixture of soy milk and lemon juice mimics traditional buttermilk’s acidity, which reacts with the baking powder and soda to help the cake rise and develop a soft crumb.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for its vibrant flavor that really makes the cake pop, but if necessary, bottled lemon juice can be used as a substitute.

Final Thoughts

This Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe is a total delight that will become your go-to whenever you want a beautiful, tangy, and comforting baked good. It’s approachable, reliably delicious, and great for sharing with loved ones or treating yourself. Give it a try—you’ll soon wonder why you ever bought lemon loaf from anywhere else!