This vegan lemon bread is a delightful and tangy treat that's perfect for breakfast or as a snack. It's moist, full of lemony flavor, and topped with a sweet lemon glaze.
Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup almond milk or any plant-based milk. 1/2 cup vegetable oil. 1/4 cup fresh lemon juice. 2 tbsp lemon zest. 1 tsp vanilla extract. 1/2 cup powdered sugar for glaze. 1-2 tbsp fresh lemon juice for glaze.
Instructions: Set the oven temperature to 175C 350F. Oil and dust a loaf pan. Mix the flour, salt, baking soda, baking powder, and granulated sugar in a sizable mixing bowl. Almond milk, vegetable oil, zest and juice of fresh lemon, and vanilla extract should all be combined in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to overmix; some lumps are acceptable. After the loaf pan is ready, pour the batter into it and spread it evenly. A toothpick inserted into the center should come out clean after 45 to 50 minutes of baking. After letting the lemon bread cool in the pan for ten or so minutes, move it to a wire rack to finish cooling. Make the lemon glaze while the bread cools. Blend powdered sugar and lemon juice together until a glaze-like consistency is achieved. After the bread has cooled, cover it with the lemon glaze. Cut into slices and serve your delectable breakfast or snack vegan lemon bread! Have fun!
Prep Time: 15 minutes
Cook Time: 50 minutes
monika kapusniak
