Dairy-Free Lemon Loaf Cake

Brighten your day with this irresistibly moist and zesty Dairy-Free Lemon Loaf Cake, a delightful twist on the classic lemon loaf that’s perfect for those avoiding dairy without sacrificing flavor. Infused with fresh lemon zest and juice, this sunshine-sweet cake boasts a tender crumb thanks to the use of coconut milk and olive oil, making it both dairy-free and wonderfully moist. A glossy lemon glaze drizzled on top adds a tangy finish that perfectly complements the cake’s sweetness. Perfect for brunch, teatime, or as a light dessert, this easy-to-make loaf comes together in under an hour and is sure to impress with its vibrant citrus flavor. Whether you’re catering to dietary restrictions or simply seeking a fresh and delicious treat, this lemon loaf cake will soon become a favorite.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Granulated sugar
• 1 tablespoon Lemon zest
• 2 Large eggs
• 0.5 cup Coconut milk
• 0.333 cup Olive oil
• 0.25 cup Fresh lemon juice
• 1 teaspoon Vanilla extract
• 0.75 cup Powdered sugar
• 2 tablespoons Fresh lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil or line it with parchment paper.

Step 2

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

Step 3

In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant and slightly moist.

Step 4

Add the eggs to the sugar mixture and whisk until well combined.

Step 5

Stir in the coconut milk, olive oil, lemon juice, and vanilla extract until smooth.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with the spatula.

Step 8

Bake the loaf in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 10

While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.

Step 11

Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to run down the sides.

Step 12

Let the glaze set for a few minutes before slicing and serving the cake.

Nutrition Facts

Serving size	(874.7g)

Amount per serving	% Daily Value*
Calories	2667.8

Total Fat 86.7g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat 7.1g
Cholesterol 372mg	0%
Sodium 2020.2mg	0%
Total Carbohydrate 452.2g	0%
Dietary Fiber 6.4g	0%
Total Sugars 299.8g
Protein 31.1g	0%

Vitamin D 80IU	0%
Calcium 112.5mg	0%
Iron 10.9mg	0%
Potassium 561.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 4.6%

Carbs: 66.7%