Vegan Lemon Loaf Cake (Starbucks Copycat) Recipe
This Vegan Lemon Loaf Cake is a refreshing, dairy-free treat inspired by Starbucks’ popular loaf. Moist and zesty, it combines the tang of fresh lemon juice and zest with a tender crumb enriched by vegan yogurt and butter. A simple lemon glaze enhances its citrus flavor, making it perfect for any occasion or as a delightful snack with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet 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)
Dry Ingredients
- 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)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Lightly grease an 8-inch loaf tin and place a parchment paper sling inside it to easily lift the cake out once baked.
- Make Vegan Buttermilk: In a small bowl, combine soy milk and 30 ml freshly squeezed lemon juice. Stir and let it sit for 10 minutes to curdle and mimic buttermilk.
- Mix Sugar and Zest: In a large bowl, add granulated sugar, lemon zest, and scraped vanilla pod seeds. Use your fingertips to rub the zest into the sugar for enhanced flavor.
- Add Wet Fats and Yogurts: Add melted vegan butter to the sugar mixture and whisk well. Then whisk in olive oil and the 140 g vegan yogurt until fully combined. Finally, whisk in the vegan buttermilk mixture.
- Combine Dry Ingredients: Sift together plain flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients gently using a spatula until just combined with no visible lumps. Avoid overmixing to keep the cake tender.
- Bake: Pour the batter into the prepared loaf tin. Cut thin strips of vegan butter and lay them along the center of the batter to encourage a cracked top during baking. Bake for 40-45 minutes, checking doneness by inserting a toothpick or knife which should come out clean. Let cool in the pan for 10 minutes.
- Cool: Transfer the cake to a wire rack to cool completely before glazing.
- Make Glaze: In a small bowl, whisk together sifted powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon vegan yogurt until smooth and pourable.
- Glaze the Cake: Place parchment paper under the wire rack to catch drips. Pour the lemon glaze over the cooled cake, smoothing it evenly over the top and sides. Let the glaze set for about an hour or serve immediately.
- Store: Keep in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. It can also be frozen and thawed a few hours before serving.
Notes
- Using fresh lemon juice is key to achieving the best citrus flavor and proper acidity to activate the baking soda.
- The vegan butter strips on top help create an attractive crack in the loaf during baking.
- You can substitute vegan Greek-style yogurt with plain soy or coconut yogurt if preferred.
- Ensure not to overmix the batter to keep the cake light and tender.
- Allow the glaze to fully set for a nicer texture, but it’s also delicious if served fresh.
