Lemon Loaf Cake Recipe (Dairy and Gluten-Free)
This lemon loaf cake recipe is dairy and gluten-free, but it's not free of flavor. We used plant-based ingredients to create a moist, tender lemon cake with a fantastic crumb, and topped it with a simple lemon frosting. It's a taste of summery citrus flavor in every bite!
Equipment
Ingredients
Lemon Loaf Cake
- 1 ½ cups 1:1 gluten-free baking flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 3 eggs large; room temperature
- ¼ cup dairy-free butter melted; room temperature
- ¼ cup vegetable oil
- 1 tablespoon lemon olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice fresh
- ½ cup dairy-free sour cream
Lemon Frosting
- 1 cup powdered sugar
- 1 ½ cups oat milk
- 1 tablespoon lemon juice fresh
- ½ teaspoon vanilla extract
Instructions
Lemon Loaf Cake
- Grease a standard loaf pan and line it with parchment paper. Preheat the oven to 350 degrees.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk the eggs and sugar in a stand mixer at medium speed for 2 minutes.
- Mix in the melted butter, vegetable oil, and lemon olive oil.
- Mix in the vanilla, lemon juice, and lemon zest on medium speed.
- Mix in the sour cream.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and bake for 40 to 45 minutes until a toothpick inserted into the center comes out clean.
- Transfer the loaf to a wire rack to cool completely.
Lemon Frosting
- Whisk the powdered sugar, vanilla, lemon juice, and oat milk until combined. Start with 1 cup of oat milk and add more as necessary to achieve a thick but pourable frosting.
- Pour the frosting over the lemon loaf cake, let it set, and enjoy.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Bring to room temperature before serving.
- We prefer Country Crock avocado oil sticks. They tend to give the best results.
- Kroger plant-based sour cream has the best consistency for baking.
- Costabile lemon olive oil is our go-to choice. It's genuine Italian olive oil and of the highest quality.
- Bring all your cold ingredients to room temperature for easy mixing and blending.
- Be sure your baking powder and baking soda are fresh for a nicely risen loaf.
- Mix your cake batter until the wet ingredients are just combined to prevent a dense, tough cake.
- Let your cake cool completely before adding the frosting. Otherwise, the frosting will thin out on contact.
Nutrition
Calories: 540kcalCarbohydrates: 82gProtein: 7gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 82mgSodium: 249mgPotassium: 77mgFiber: 4gSugar: 59gVitamin A: 243IUVitamin C: 4mgCalcium: 161mgIron: 2mg
Tried this recipe?Let us know how it was!