I’ve spent the last two hours (almost, I put the kids to bed during that time too) trying to write a post about today’s experience with my allergy boy’s baked milk challenge. But it’s late, and the blog post is loooong, so it’s going to have to wait. In the meantime, I thought I’d share this lovely new recipe for a vegan lemon loaf.
My mum used to make a loaf similar to this when I was a kid, and so I went out in search for something like it. I didn’t find exactly what I was looking for (as usual), so I just made my own and crossed my fingers that it would work. The first one wasn’t so great, but a couple of tweaks and the second loaf? Just like my mum used to make. So good. And so simple. Here you go:
- 2 cups all purpose flour
- 1 3/4 cups sugar
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- zest of one or two lemons (optional)
- 2/3 cup lemon juice (fresh is best, but the other stuff is good too)
- 2/3 cup vegan milk (I used vanilla soy milk)
- 1/4 cup oil
- 1 tsp vanilla extract
- 1 cup icing sugar
- 3 tbsp lemon juice
Preheat oven to 350˚. Prepare a loaf pan with dairy-free cooking spray and line the bottom with parchment paper.
Whisk flour, sugar, baking soda and salt in a medium bowl.
In a separate bowl combine lemon zest, lemon juice, vegan milk, oil and vanilla extract. Add to dry ingredients and mix until combined. Scrape the batter into the loaf pan. Bake for about 60 minutes or until a tester comes out clean. Let sit in the pan for a few minutes, then turn it upside down on a rack to cool.
Once cooled, combine the ingredients for the lemon glaze and pour over the loaf.