Dairy-Free Lemon Loaf
Bright, zesty, and utterly irresistible, this Dairy-Free Lemon Loaf is a citrus-infused treat that’s perfect for any occasion! Made with fresh lemon juice, fragrant lemon zest, and a luscious almond milk base, this moist and tender loaf skips the dairy without sacrificing flavor. The recipe comes together easily in just 15 minutes of prep time and is beautifully finished with a tangy-sweet lemon glaze that takes it to the next level. With its light crumb, vibrant flavor, and dairy-free versatility, this lemon loaf is ideal as a refreshing dessert, a teatime indulgence, or a stunning brunch addition. Whether you’re catering to dietary needs or simply love the bright flavors of lemon, this recipe will be a guaranteed hit!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 quarters cup Granulated sugar
- 0.5 cup Vegetable oil
- 0.75 cup Unsweetened almond milk
- 0.25 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.75 cup Powdered sugar
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and vegetable oil. Mix until well combined.
Add the almond milk, fresh lemon juice, lemon zest, and vanilla extract to the oil and sugar mixture, stirring until thoroughly mixed.
Add the eggs one at a time to the wet ingredients, mixing well after each addition until the mixture is smooth.
Slowly incorporate the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix as this could make the loaf dense.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth and pourable.
Once the loaf is completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1926 mg | 84% | |
| Total Carbohydrate | 393.7 g | 143% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 244.3 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 427 mg | 33% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 448 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
