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Saturday, 20 June 2020

The Best Lemon Loaf recipe


There's something about a lemon cake which is just beautiful. The texture, the flavour, and the intense smells are just divine! 

This lemon loaf contains fresh lemon juice and lemon zest for the ultimate lemony experience and will sure to fill your house with the most divine lemon scent. Who wouldn't want that- haha.

What is considered to be the best lemon cake?
  • A moist cake
  • Fluffy texture
  • Light and delicate crumbs
  • Zesty burst of flavour
  • Perfectly sweet
I've given this loaf an upgrade from your classic lemon drizzle and instead topped it off with a whipped cream cheese frosting.

Unlike buttercream, cream cheese has a slight acidic undertone which means it's not a sweet as buttercream and is also more creamy. It works wonders paired with this loaf. 

With lemon dotted all throughout, you'll struggle to resist having another slice!

Preparation- 5 minutes
Baking time- 30 minutes
Serves- 8-10
Level- Easy 

Ingredients for the cake
-275g of self-raising flour
-1 teaspoon of baking powder 
-195g of caster sugar
-Zest of 1 lemon
-100ml of olive oil
-170g of water
-Juice of 1 lemon

Ingredients for the cream cheese frosting
-2 tablespoons of dairy-free butter
-2 tablespoons of dairy-free cream cheese (I use Violife)
-300g of icing sugar
1 teaspoon of vanilla extract

Method (cake)
1. Preheat your oven to 180 degrees c and line a loaf tin with a liner or greaseproof paper.

2. In a bowl large mixing bowl, combine the flour, baking powder, caster sugar and lemon zest.

3. In a separate bowl, combine the oil, water and lemon juice.

4. Pour the wet mixture into the dry and mix until combined, then pour evenly into the lined tin.

5. Pop into the oven and bake for 30 minutes or until golden brown.
You will know its done when you put a knife or skewer in and it comes out clean and it is springy to the touch.

6. Place the loaf on a cooling rack and allow to cool fully before frosting.

Method (cream cheese frosting)
1. Add the dairy-free butter and cream cheese into a large bowl and cream together. 
I use my stand mixer with the balloon whisk attachment.

2. Add in the icing sugar and vanilla extract then beat together until light and fluffy.

3. Spoon the frosting on top of the lemon loaf and even out with a spoon or spatula.

Serve with a sprinkling of lemon zest (optional)

Serve fresh and store in a sealed container in the fridge.
Best eaten within a few days!

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1 comment

  1. This recipe sounds very good:) My only question is, do you taste the olive oil after baking the cake?


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