Lovely Vegan Lemon Loaf

Perfect with a cup of your favourite hot or cold drink any time of day, this easy lemon cake loaf is a satisfying fresh treat!

Lemon Loaf

• 1 cup cane sugar
• ¾ cup Wild Creamery vegan butter
• 1 ½ cup unbleached flour
• ½ cup Good Eats almond meal
• ½ tsp Purest baking powder
• ½ tsp Bob's Red Mill baking soda
• 150 ml Almond Breeze almond milk, unsweetened
• Zest of 2 organic lemons
• 2 tbsp fresh lemon juice

1. Preheat oven to 350°F.
2. Cream vegan butter and sugar in large mixing bowl till light and fluffy.
3. Add remaining loaf ingredients into the bowl and mix until completely combined. Careful not to overmix.
4. Transfer batter into lightly greased loaf pan and bake in preheated oven for 40 – 50 minutes.

Lemon Soak

• 2 tbsp fresh organic lemon juice
• 2 tbsp organic cane sugar

1. Mix sugar and lemon juice together. Warm until sugar has melted. 
2. Once loaf has come out of the oven poke holes all over with a wooden skewer.
3. Brush lemon soak all over the top of the loaf while still in loaf pan.

Icing

• ½ cup organic icing sugar
• 2 tbsp fresh lemon juice

1. Mix icing sugar and lemon juice together.
2. Once loaf has cooled. Remove from loaf pan and drizzle top of loaf with icing.

MAKES 1 CAKE LOAF