Vegan Starbucks Copycat Lemon Loaf
This vegan Starbucks copycat lemon loaf is fluffy, moist, tender, full of lemon flavor, incredibly delicious, and just like the real deal!
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Ingredients
- 1/2 cup plain coconut yogurt
- 1/2 cup vegan butter, melted
- 1 cup organic cane sugar
- zest 2 big lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp lemon extract (yes, Tablespoon! or 10 drops of pure lemon essential oil)
- 1/4 cup plain soy milk (or any non-dairy milk)
- 2 cups all-purpose flour
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- scant 1/4 tsp ground turmeric (for color, optional)
Glaze
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
- 1 tbsp non-dairy milk
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan (9×5) with parchment paper or grease the pan.
- In a medium mixing bowl, add the flour, salt, baking powder, baking soda, and turmeric. Whisk until well combined.
- In a large bowl, add the coconut yogurt, melted vegan butter, sugar, lemon zest, lemon juice, vanilla, lemon extract, and soy milk. Whisk until well combined and smooth.
- Add the dry ingredients to the bowl of the wet ingredients. Use a spatula and mix until just combined. Don’t over mix!
- Pour the batter into the prepared pan. Bake for 40-50 minutes (mine took exactly 45 minutes) or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes then carefully lift the loaf out of the pan and place it on a cooling rack to cool completely.
- Once loaf is cooled, make the glaze by combining the powdered sugar, lemon juice, and non-dairy milk in a bowl. Whisk until nice and smooth. Drizzle or pour the glaze on top of the cooled loaf. Wait 15 minutes for the glaze to harden, if you want to, before serving. Enjoy! Store leftovers in an airtight container on the counter, of there are even any left!