Ingredients
Lemon Loaf
- 1 cup (198 grams) cane sugar
- 2 tablespoons lemon zest
- 2 ½ tablespoons lemon juice
- ½ cup (120 mL) plain vegan yogurt
- ½ cup (120 mL) unsweetened soy milk
- ½ cup (120 mL) sunflower oil
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons (248 grams) all-purpose flour
- 2 ¾ teaspoons baking powder
- ½ teaspoon salt
Strawberry Sumac Tahini Glaze
- 1 cup (114 grams) powdered sugar
- 3-4 strawberries, stems removed and chopped
- ½ teaspoon sumac
- ¼ cup (60 mL) water
- 1 tablespoon lemon juice
- 1 teaspoon tahini (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line an 8×4 inch loaf pan with parchment paper to ensure easy removal.
- Make lemon sugar mixture: In a medium bowl, combine the cane sugar and lemon zest. Rub the zest into the sugar with your fingers until the mixture is very fragrant to infuse the sugar with fresh lemon flavor.
- Add wet ingredients: To the lemon sugar mixture, add lemon juice, vegan yogurt, soy milk, sunflower oil, and vanilla extract. Whisk everything together thoroughly, breaking up any lumps of yogurt to create a smooth wet mixture.
- Mix dry ingredients: In a large bowl, stir together the all-purpose flour, baking powder, and salt until well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together until you have a thick batter. Be careful not to overmix to keep the loaf tender.
- Bake the loaf: Transfer the batter to the prepared loaf pan. Bake for approximately 45 to 50 minutes, or until the top is golden brown, slightly puffed, and the internal temperature reaches about 200°F (93°C). Remove from oven and cool completely on a wire rack.
- Prepare strawberry sumac glaze: Place powdered sugar into a medium bowl. In a small skillet over medium heat, add chopped strawberries, sumac, and water. Cook until strawberries soften and release juice, then mash them gently with a spatula. Add extra water if the liquid evaporates too quickly. Once soft and juicy, remove from heat to cool slightly.
- Strain strawberry liquid: Press the cooked strawberry mixture through a fine mesh sieve into a bowl, extracting about 2 tablespoons of strawberry liquid for the glaze.
- Combine glaze ingredients: To the powdered sugar, add the strained strawberry liquid, lemon juice, and tahini (if using). Whisk thoroughly until you achieve a thick but pourable glaze.
- Glaze the cooled loaf: Remove the cooled lemon loaf from the pan and place it on a wire rack. Spoon the glaze evenly over the top of the loaf and spread with the back of the spoon. Allow the glaze to set fully before slicing and serving.
Notes
- Use a thick, tangy dairy-free yogurt with good fat content for best texture and flavor, such as Yoggu or Simpla (Canadian brands).
- Tahini in the glaze adds an earthy, slightly bitter note that balances the sweetness; it can be omitted for a simpler glaze.
- For a basic lemon glaze, mix 1 cup powdered sugar with 2-3 tablespoons lemon juice instead of the strawberry sumac glaze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
