Vegan Lemon Loaf with Pink Lemonade Icing
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My favorite vegan lemon loaf recipe filled with a delicious poppyseed filling and draped in the most luscious pink lemonade icing beautifully flecked with golden lemon zest. An easy showstopper quick sweet bread for all lemon lovers and garden parties to come.
Vegan Lemon Loaf
It’s technically another lemon olive oil cake for all off us lemon and poppy seed lovers perfect for brunch and all special occasions. The loaf batter is creamy smooth with just a touch of vanilla and flecked with 2 full tablespoons of lemon zest to carry through in every single bite.
Poppyseed Filling
If you are telling me there are poppy seeds in my dessert I need to be able to taste it. Unfortunately when you scatter the seeds through the batter they all kind of seem to get lost and can’t really taste them, although they do make for a pretty presentation. So I love to mix them up with lemon juice and a little apricot jam that works as a binder to create the most wonderful filling while also keeping the center irresistibly moist. I love slicing into the loaf and finding a nice surprise in every bite. Don’t skip it, definitely better than Starbucks!
Pink Lemonade Icing
The ultimate lemon loaf demands a fabulous pink lemonade icing flecked with more lemon zest than you think you should add. Powder sugar and freshly squeezed lemon juice are whisked together with a little blueberry juice that yields the most gorgeous Barbie pink icing. I make my own by simmering a few blueberries with lemon juice until they burst, then I use the blueberry juice as food coloring. Alternatively you could use 2 teaspoons of dragon fruit puree, the kind that comes frozen in little smoothie packets or omit altogether for a white icing. NOTE – Make sure the loaf has cooled off completely before pouring the icing over the top.
About the Loaf Pan
I used a classic 8×4 inch loaf pan, if using mini loaf pans just make sure to test for doneness starting at the 25 minute mark to avoid over-baking. Also no two ovens seem to ever yield exactly the same results, so better to keep a close eye on your loaf the first time around.
On Storage
Before attempting to slice into the loaf make sure the icing has fully set. At this point I personally prefer to cut 1 inch thick slices and whatever isn’t eaten the same day I wrap them individually in parchment paper. Store at room temperature for a couple of days or freeze in freezer proof bags. Thaw out on the kitchen counter an hour or so before serving.
You’ll Also Love
- Vegan Salted Caramel Cheesecake
- Best Vegan Brownies
- Chocolate Sweet Potato Bread
- Vegan Ricotta Apple Pie
- Black Bean Brownies
- Vegan Almond Christmas Cookies
- Vegan Pumpkin Bread
- Nutty Cookies
- Chocolate Sheet Cake
- Vegan Lemon Olive Oil Cake.
how to make vegan lemon loaf video
Vegan Lemon Loaf with Pink Lemonade Icing
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 Tbsp lemon zest
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
Wet Ingredients
- 1.25 cups cashew milk or plain unsweetened plant milk
- 1/2 cup olive oil
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
Poppyseed Filling
- 3 Tbsp poppy seeds
- 1 Tbsp lemon juice
- 1.5 Tbsp apricot jam
Pink Lemonade Icing
- 1/2 cup blueberries
- 1 lemon juiced + zested
- 1.25 cups powder sugar sifted
- 3 Tbsp lemon juice + more as needed
Instructions
- Preheat oven to 375”F.
- Prepare an 8x4 inch loaf pan lined with parchment paper making sure to leave a couple of inches of overhang to serve as handles. Lightly oil the narrow ends of the pan where there is no paper. (You’ll want to cut your paper to fit the pan lengthwise basically).
- In a small bowl combine the poppy seed filling and set aside.3 Tbsp poppy seeds, 1 Tbsp lemon juice, 1.5 Tbsp apricot jam
- In a large mixing bowl whisk together all the dry ingredients.2 cups all purpose flour, 3/4 cup granulated sugar, 2 Tbsp lemon zest, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine sea salt
- In a separate bowl whisk together the wet ingredients and pour them over the dry. Use a spatula and fold the two until incorporated.1.25 cups cashew milk, 1/2 cup olive oil, 1 Tbsp lemon juice, 1 tsp vanilla extract
- Transfer half of the batter to the prepared loaf pan. Spoon the poppyseed filling lengthwise through the center of the batter in a skinny line. Top with the rest of the batter.
- Place the loaf in the preheated oven and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean or almost clean with a few crumbs sticking to it.
- Transfer the loaf to a cooling rack placed on top of a baking sheet and allow to cool for 10 minutes in the pan. Make use of the parchment paper handles and remove the loaf from the pan. Allow to continue cooling off completely.
Pink Lemonade Icing
- In a small saucepan combine the blueberries and the juice from one lemon. Bring the mixture to a simmer and cook until the blueberries burst and release their juice. Stir and remove from heat. Do not reduce the sauce. Strain the mixture through a fine sieve and reserve the smooth juices. (Use the blueberries in lemonade or mix into your morning oatmeal).1/2 cup blueberries, 1 lemon
- Sift the powdered sugar into a bowl. Start whisking in the lemon juice and 1 teaspoon of the blueberry puree until a thick smooth icing is achieved. You can add more lemon juice as you see fit. (Alternatively you can use 2 tsp of dragon fruit puree in lieu of the blueberry sauce).1.25 cups powder sugar, 3 Tbsp lemon juice + more as needed
- Once the loaf has cooled off completely you can pour the icing all over the top making sure to catch the sides too helping it along with a spatula if need be. Sprinkle with the lemon zest and allow to set completely before slicing into it.
Video
Notes
- Icing Variation - If desired and where available the blueberry puree can be replaced with 2 tsp store bought dragon fruit puree for the same beautiful pink lemonade effect.
- About the Loaf Pan - I used a classic 8x4 inch loaf pan, if using mini loaf pans just make sure to test for doneness starting at the 25 minute mark to avoid over-baking. Also no two ovens seem to ever yield exactly the same results, so better to keep a close eye on your loaf the first time around.
The most beautiful and lemony dessert I have ever made! The poppyseed filling could be eaten with a spoon it’s so delicious that I will double it next time and swirl it, because why not? Fabulous showstopper lemon dessert and easy peasy.