Lemon-likers Must Try This - Lemon Loaf Cake!

  • Food
  • 2021-08-10 15:37:44


If you like lemon cakes like we do, this recipe is a must try! Thanks to the large amount of fresh lemon juice and enthusiasm, it is fluffy, very sweet, and has a lot of sourness!

Ever since I ate a slice of lemon cake on my birthday many years ago, I have always wanted to share a lemon cake recipe. The pillow-like lemon cake layered with creamy citrus frosting never left my mind. I want to create a healthier alternative to enjoy at home.

Although this cake is vegetarian and gluten-free, you can't tell the difference! 
It is very moist and soft, with fine crumbs, very sweet and sour. In addition, it only comes in 1 bowl, which contains simple ingredients that you may have on hand. Let us show you how it is done!



Gluten-Free Vegan Lemon Cake
It all starts with mixing the wet ingredients-lemon zest and juice, applesauce, avocado oil, maple syrup and vanilla extract. A lot of lemon makes this cake full of spring, while applesauce and avocado oil add moisture, maple syrup adds sweetness, and vanilla gives it something extra.



Next, we add our favorite new flour combination for making moist and fluffy gluten-free cakes: almond flour, potato starch and corn starch. This is really amazing. If you like it (trust us, you will like it), you will also like our 1 bowl of vegan coffee cake (GF, oil-free) and simple vegan vanilla cupcakes (gluten-free)!

Finally, we add baking powder to help it ferment, and add sea salt to enhance all flavors.



When baking the cake, we mix lemon zest, lemon juice, vanilla extract and powdered sugar to make the perfect sweet and sour lemon glaze.



After cooling, it's time to drizzle the glaze on the cake and get ready to hear everyone get a slice of marvel and deliciousness!


We hope you LOVE this lemon loaf cake! It’s:

  • Perfectly sweet
  • Moist
  • Tender
  • Bright
  • Tart
  • & SO delicious!
It’s the perfect cake to celebrate the arrival of spring and take to baby showers, Mother’s Day celebrations, and beyond! It would also be incredibly beautiful topped with fresh berries or decorated with sprinkles.





Lemon Loaf Cake (Vegan/GF)
Fluffy, tender lemon cake made in 1 bowl! Vegan and gluten-free and topped with a stunning 3-ingredient glaze. Perfect for spring and beyond!

Ingredients
US Customary – Metric

Cake
  • 3-4 Tbsp lemon zest (~3 ½ large lemons as original recipe is written)
  • 4 Tbsp lemon juice
  • 1/2 cup unsweetened applesauce
  • 1/4 cup avocado oil (or other neutral oil)
  • 1/2 cup maple syrup
  • 1 Tbsp vanilla extract
  • 2 cups almond flour
  • 3/4 cup potato starch* (not potato flour)
  • 1/3 cup cornstarch*
  • 2 tsp baking powder
  • 1 tsp sea salt
Glaze
  • 1 ½ tsp lemon zest (zest from ~1/2 a large lemon as original recipe is written)
  • 1/2 tsp vanilla extract
  • 3 Tbsp lemon juice
  • 1 ¼ cup organic powdered sugar, sifted (to reduce clumps)
Instructions
  • Preheat oven to 350 degrees F (176 C) and line a standard-size loaf pan with parchment paper.
  • To a large mixing bowl, add lemon zest, lemon juice, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
  • Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little bit of dairy-free milk. If too thin, add a little more almond flour.
  • Scoop the batter into the prepared loaf pan and spread it out evenly with a spatula. Transfer to the oven and bake for 35-40 minutes, or until the top is golden brown and an inserted toothpick comes out clean.
  • Let the cake cool completely in the pan — about 1 hour. Wash your mixing bowl to prepare glaze.
  • While the cake cools, make the glaze in the clean mixing bowl. Zest lemon and set aside. Whisk together vanilla extract and lemon juice, then begin adding sifted powdered sugar 1/4 cup (28 g) at a time, mixing until no lumps remain. Once all the powdered sugar is added, add zest and mix once more. Set aside.
  • Once the cake is completely cooled, remove from the pan and gently remove parchment paper. Place on a serving plate and, starting near one end of the cake, slowly pour glaze over the cake, letting it drizzle down the edges slightly.
  • Enjoy immediately with a cup of tea or some dairy-free milk! Store leftovers covered at room temperature for up to 2-3 days (we find it best within the first 1-2 days). Cake can be frozen for up to 1 month, ideally without glaze. Let thaw before slicing.
Notes
  • *We did not test other starches, but in place of potato starch, a blend of coconut flour and arrowroot starch may work. Or possibly oat flour.
  • *In place of cornstarch, arrowroot may work.
  • *Nutrition information is a rough estimate calculated with all of the glaze.
  • *Prep time includes cooling.
Nutrition (1 of 12 servings)
  • Serving: 1 slice
  • Calories: 178
  • Carbohydrates: 35 g
  • Protein: 0.1 g
  • Fat: 4.6 g
  • Saturated Fat: 0.5 g
  • Polyunsaturated Fat: 0.6 g
  • Monounsaturated Fat: 3.2 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 278 mg
  • Potassium: 54 mg
  • Fiber: 0.3 g
  • Sugar: 21.4 g
  • Vitamin A: 4.4 IU
  • Vitamin C: 5.8 mg
  • Calcium: 64 mg
  • Iron: 0.2 mg


Katen Doe

Katen Doe

Hello, I’m a content writer who is fascinated by content fashion, celebrity and lifestyle. She helps clients bring the right content to the right people.

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