This Vegan Lemon Loaf Tastes Like a Slice of a 1940s Tea Party

There’s something oddly comforting about lemon loaf.

It smells like sunshine, tastes like a hug, and looks like something you’d find under a glass dome on Grandma’s lace-covered table.

This vegan lemon loaf skips the eggs and dairy but keeps everything else—the soft crumb, the bright lemon flavor, the sweet glaze that sticks to your fingers.

And trust me, no one’s going to ask if it’s vegan. They’ll just ask for seconds.

History

Lemon loaves were tea party staples in 1940s America and Britain.
The recipes often came from community cookbooks or were passed down on handwritten cards.

Fresh ingredients were treasured, and lemons brought brightness when the world felt gray.
Even during wartime rationing, housewives found clever ways to bake using fewer eggs and dairy.

This version is a loving nod to that era—minus the ration books, but with the same make-do spirit.

Equipments

• 9×5 inch loaf pan
• Mixing bowls (I love this mixing bowl set) (at least 2)
• Hand whisk or electric mixer
• Measuring cups and spoons
• Microplane or fine grater (for lemon zest)
• Silicone spatula or wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Cooling rack

Ingredients

Dry

• 1½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet

• ¾ cup plant milk (almond, soy, or oat)
• ¾ cup granulated sugar
• ⅓ cup neutral oil (sunflower or canola)
• ¼ cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Optional Lemon Glaze

• ½ cup powdered sugar
• 1½ tbsp lemon juice

Instructions

Step 1: Preheat and Prep the Pan

Grease your loaf pan or line it with parchment paper.
Preheat oven to 350°F (175°C).

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.

Step 3: Combine Wet Ingredients

In another bowl, whisk together plant milk, sugar, oil, lemon juice, zest, vanilla, and vinegar.
It may curdle slightly—totally fine. That’s the vegan “buttermilk” magic.

Step 4: Combine Wet and Dry

Slowly add dry ingredients into the wet mix.
Stir gently until just combined—don’t overmix. The batter should look smooth but thick.

Step 5: Pour and Bake

Pour the batter into your prepared pan and level the top with a spatula.
Bake for 45–50 minutes, or until a toothpick comes out clean from the center.

Step 6: Cool and Glaze

Let the loaf cool in the pan for 10 minutes.
Transfer to a cooling rack. Once fully cooled, drizzle glaze over the top if using.

Special Notes

• For a stronger lemon punch, add more zest.
• This loaf stores well in the fridge for up to 5 days—wrap it in parchment, then foil.
• Don’t skip the apple cider vinegar. It reacts with the baking soda and helps it rise.
• Want a fluffier texture? Sift the dry ingredients first.

Nutrition (Per Slice, Approximate)

• Calories: 230
• Carbs: 32g
• Sugar: 16g
• Fat: 9g
• Protein: 2g
• Fiber: 1g