“Get ready to zest up your life with this delightful lemon loaf,” writes vegan food blogger Shane Martin in his new cookbook Baking Vegan Bread at Home: Beautiful Everyday and Artisan Plant-Based Breads. Martin uses silken tofu as the base for this lemon loaf – it’s extra-soft and easy to whip. “Packed with citrusy goodness and a whole lot of plant-based charm, this loaf will have you doing a happy dance in the kitchen,” he promises.
Vegan Lemon Loaf
Shane Martin's recipe for a plant-based lemon loaf made with silken tofu and topped with an easy frosting.
Ingredients
- 6 oz (170 g) silken tofu
- ¼ cup vegan butter melted
- 1 cup + 1 tbsp unsweetened plant-based milk divided
- 1 cup organic cane sugar
- zest from 1 lemon
- 3 tbsp fresh lemon juice see note
- 1 tsp vanilla extract
- 2 cups organic unbleached all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 cup icing sugar
Instructions
- Preheat oven to 350°F (180°C) and lightly grease an 8½ x 4½ x 2½ inch (21 x 11 x 6 cm) standard loaf pan or line it with parchment paper.
- Add the tofu, butter, 1 cup of the milk, sugar, lemon zest, 2 tbsp of the lemon juice and vanilla extract to a blender and process until smooth.
- In a large mixing bowl, whisk together the flour, salt, baking powder and baking soda.
- Pour the wet mixture into the dry and mix with a wooden spoon until everything is just combined. Do not overmix.
- Pour into the prepared pan and bake for 35 to 45 minutes until golden brown and a toothpick inserted comes out clean. Let the loaf cool in the pan for 10 minutes, then move to a cooling rack.
- While the loaf cools, begin preparing the icing by adding the icing sugar, remaining 1 tbsp of milk and remaining 1 tbsp of lemon juice to a bowl and whisk until the mixture is smooth. When the loaf has cooled down, drizzle the glaze on top. Allow the glaze to harden before slicing and serving. Enjoy!
Notes
It is important to use freshly squeezed lemon juice for the best flavour.
