Dairy-Free Lemon Loaf Cake
Bright, zesty, and irresistibly moist, this Dairy-Free Lemon Loaf Cake is the perfect treat for lemon lovers and those seeking a delicious, dairy-free dessert option. Made with rich coconut milk and olive oil, this loaf boasts a tender crumb that’s bursting with the vibrant flavors of fresh lemon juice and aromatic lemon zest. The cake is crowned with a simple yet tangy lemon glaze, adding a sweet citrusy finish that beautifully complements every flavorful bite. Whether served as an indulgent snack, paired with afternoon tea, or showcased as a light dessert, this easy-to-make, dairy-free lemon loaf is sure to brighten any occasion!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 1 tablespoon Lemon zest
- 2 Large eggs
- 0.5 cup Coconut milk
- 0.333 cup Olive oil
- 0.25 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.75 cup Powdered sugar
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant and slightly moist.
Add the eggs to the sugar mixture and whisk until well combined.
Stir in the coconut milk, olive oil, lemon juice, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Bake the loaf in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.
Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to run down the sides.
Let the glaze set for a few minutes before slicing and serving the cake.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 452.2 g | 164% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 299.8 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 112 mg | 9% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 561 mg | 12% | |
*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.
