Vegan Lemon Loaf Cake With Strawberry Glaze

Moist Lemon Cake Glazed over with Sweet and Tart Strawberry Glaze

Ingredients

Cake

½ cup butter, room temperature (Miyoko’s Butter)

½ cup granulated sugar

⅓ cup packed light brown sugar

1 ½ teaspoons vanilla extract

¼ cup unsweetened vegan yogurt (I used Cashew yogurt)

1/4 teaspoon kosher salt

1 ½ teaspoons baking powder

¾ cup unsweetened soy milk

1 ½ cup all purpose flour

2 tablespoons lemon juice

Zest from 1 ½ lemon

Glaze

1 Cup Powdered Sugar

2 Tablespoons soy milk

2 Tablespoons Freeze Dried Strawberry Powder (Fresh Strawberry Puree works too)

½ tsp vanilla

Procedures

Preheat oven to 350 degrees. Grease and line a 5x9 loaf pan with oil and parchment paper.

Make the cake batter by shifting baking powder, salt and flour to a medium bowl and set aside. Into a large mixing bowl, add butter, white sugar and brown sugar. Whisk until well combined. Add vanilla extract, vegan yogurt, lemon juice, lemon zest and soy milk to the large bowl. Whisk until well combined. One third at a time, add the flour mixture mixing well before each addition of the flour mixture.

Once a smooth batter is formed, pour the batter into the greased 5x9 inch loaf pan. Using an off-set spatula, smooth the batter out into an even layer.

Place in the oven and bake for 50-55 minutes or until a toothpick or cake tester comes out clean. Let the cake cool completely on a cooling rack before glazing.

While the cake is cooling, make the glaze. Start by sifting the powdered sugar into a large bowl, add the freeze dried strawberry powder and whisk to combine. Pour in the vanilla extract then, one tablespoon at a time add the soy milk to get desired consistency.

Once the cake is fully cooled, pour the glaze over the cake and spread evenly with a small off-set spatula or knife. Let the glaze dry before cutting into the cake and enjoy. Keep the cake in an airtight container in the fridge to preserve. Best enjoyed within the next three days.