“My daughter, Hannah, has many food allergies including dairy, eggs, and nuts. As she began to cook more for herself, Hannah wanted to find recipes for cakes and cookies that she could eat. She loves lemon and has modified a recipe from Sofia Von Porat to create a delicious vegan lemon cake that she and others with (and without) allergies can enjoy!” -Wendy, a cooking instructor at the Dr. Yum Poject Kitchen
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Italian Lemon Loaf
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Ingredients
Food
Amt
Units
Prep
Notes
2 cups
all-purpose flour
all-purpose flour
2
cups
1 teaspoon
baking powder
baking powder
1
teaspoon
1 teaspoon
baking soda
baking soda
1
teaspoon
½ teaspoon
salt
salt
½
teaspoon
½ cups
sugar
sugar
½
cups
lemon zest
(of three small lemons)
lemon zest
of three small lemons
½ cups
olive oil
olive oil
½
cups
1 tablespoon
water
water
1
tablespoon
1 cup
coconut milk yogurt
(or soy if you prefer)
coconut milk yogurt
1
cup
or soy if you prefer
1 teaspoon
vanilla extract
vanilla extract
1
teaspoon
⅓ cup
lemon juice
lemon juice
⅓
cup
¼ cup
vegan butter, melted
vegan butter
¼
cup
melted
1 cup
confectioner's sugar
(for glaze)
confectioner's sugar
1
cup
for glaze
½ small
lemons, juiced
(for glaze)
lemons
½
small
juiced
for glaze
Method
Preheat oven to 350 degrees, grease loaf pan with spray or olive oil. Combine all dry ingredients in a bowl. Then add water, olive oil, yogurt, lemon juice, and melted vegan butter and quickly combine all the ingredients to a smooth batter, being careful not to over mix. Pour batter into greased loaf pan and bake for 35-45 minutes or until a skewer comes out clean. Let cool and flip loaf pan over onto a long plate for easy removal. Mix glaze until creamy and spread over cake. Let firm before slicing, then enjoy!
Prep time
15 min
Cook time
40 min
Yields/Serves:
10 slices
Allergen Info
Yum Ratings
Printed from:
https://recipes.doctoryum.org/en/recipes/italian-lemon-loaf-97807
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