If you like Starbucks Lemon Loaf, you will love this VEGAN copycat lemon loaf! This recipe is easy to make, loaded with lemon flavor and topped with a delicious lemon glaze.
If you find yourself standing in the line at Starbucks in front of the pastry case, staring longingly at that glazed lemon loaf, then this recipe is for you! Anyone else wish Starbucks would get some vegan pastries already? I know sometimes they have salads that are vegan, and maybe some snacks, but can I get a vegan scone or muffin with my coffee, PLEASE?
I did several trial runs to perfect this vegan lemon loaf. My first several tries were delicious, but they didn’t have that pound cake quality I was going for. Instead, they were light and fluffy, like a delicate lemon cake. To achieve a pound cake texture, I had to get creative! The secret ingredient? Tofu. Okay, don’t run away! I promise you can’t taste it at all, but it works like magic to achieve pound cake perfection.
How to make Starbucks Copycat Vegan Lemon Loaf:
It’s super easy! You should know by now I like to keep things as simple as possible in the kitchen.
- Preheat the oven to 350 degrees and grease a loaf pan.
- Blend all wet ingredients in a blender (SEE RECIPE CARD BELOW)
- Whisk dry ingredients in a bowl, then add the wet and mix.
- Pour in pan and bake for 35-45 minutes.
- Let cool, then glaze.
Glaze for Lemon Loaf:
The glaze is probably the best part of this whole thing. It’s simple: 1 cup powdered sugar, 1 tablespoon non-dairy milk and 1 tablespoon fresh lemon juice. Whisk in a bowl, pour over your loaf, and devour. Well, I do like to let the glaze harden for a little bit before slicing and serving, but it’s not necessary!
What kind of tofu should I use and where can I find it?
For this recipe, you want the silken tofu in the vaccum packs. You could use soft, firm or even extra firm. But it should be silken. Try to avoid the tofu packed in water, as it tends to leave a bit of a taste of tofu, while the silken in vaccum packs is pretty much undetectable.
You will only use 1/2 the package for 1 loaf, so maybe consider doubling the recipe and make 2 loaves at once! You can freeze the 2nd.
Want more vegan baked goods? Try one of these:
- 1 Bowl Vegan Blueberry Muffins
- 1 Bowl Vegan Pumpkin Muffins
- Easy Vegan Banana Bread
- Starbucks Copycat Vegan Pumpkin Scones
- Vegan Lemon Cake
Starbucks Copycat Lemon Loaf (Vegan)
Ingredients
Wet ingredients:
- 6 ounces silken tofu (1/2 package)
- 1/4 cup canola oil
- 1 cup non-dairy milk
- 1 cup granulated sugar
- zest from 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Dry ingredients:
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
Lemon glaze:
- 1 cup powdered sugar
- 1 tablespoon non-dairy milk
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350 degrees F and lightly grease a standard loaf pan.
- Blend all of the wet ingredients in a blender until smooth.
- In a large bowl, whisk together all the dry ingredients. Now pour the wet mixture into the dry and mix with a large spoon until just combined. Do not over mix.
- Pour into the prepared pan and bake for 35-45 minutes, until golden brown and a toothpick inserted comes out clean. Let the loaf cool in the pan for 10 minutes, then move to a cooling rack.
- While the loaf cools, add the icing ingredients to a medium sized bowl and whisk until smooth. Once the loaf is cooled, drizzle or pour the glaze on top of the loaf. Let the glaze harden, if desired, before slicing and serving. Enjoy!
Notes
- Calories estimate is for 1/8th of the loaf.
- Look for the silken tofu in a vaccum pack, not packed in water.
- May sub coconut oil or melted vegan butter for the canola oil. For oil free, sub non-dairy yogurt or applesauce.
- May use any non-dairy milk, such as soy, coconut, almond, hemp or oat. Unsweetened is best; if you only have sweetened milk you may want to reduce the amount of sugar you add.
- Make sure to use fresh squeezed lemon juice for the best flavor, and a full zested lemon.
- You can try subbing white whole wheat flour/ whole wheat pastry flour for the white, but it will change the flavor. I haven't tried this with gluten free flour.
You’re my go-to for vegan recipes, but this one didn’t work for me. I baked it for 45 minutes, but it was gummy and sank in the middle after I took it out of the oven. I’d used the skewer test, and it looked clean, but I think that because it was dense and undercooked it didn’t show any actual batter on the toothpick. I followed the recipe exactly (I did double as you suggested, so I have 2 unusable loaves), and used the recommended ingredients. So disappointed.
I’m sorry this didn’t work out for you! Hmm I wonder what happened. You used regular all-purpose flour? It’s hard to know what went wrong without being there or having more information, but something was off for sure. Sometimes opening and closing the oven door often can make a loaf or cake have trouble baking correctly. There’s quite a few ratings and reviews of the loaf turning out well for others, so I think something went wrong. I’m glad you usually enjoy my recipes!
Oops I got silken tofu in water before seeing the note. Will it work?
It should work fine, I just find that the kind packed in water tends to have more of that “tofu” flavor than the vacuum sealed kind. Enjoy!
My husband is on a diet that calls for lots if olive oil, would that work here? Avacado oil is also ok
Sure, you can try olive oil. It should work, it just might have a different flavor.