This cake tastes like summer. I enjoy making it in winter as well, where the days are short and the world can seem dark and cold. I hope you will love this cake, too!
Vegan Lemon Loaf
Equipment
- 1 loaf tin
Ingredients
Cake
- 2 bananas
- 250 g vegan butter at room temperature
- 350 g sugar
- 4 tbsp lemon zest
- 2 tbsp lemon juice freshly squeezed
- 3 dl vegan yoghurt
- 300 g flour
- 1 tsp salt
- 4 tsp baking powder
- 3 tbsp poppy seeds
Glaze
- 3 dl powdered sugar
- 4 tbsp lemon juice freshly squeezed
- 2 tbsp dried lavender Optional
Instructions
Cake
- Mash the bananas with a fork and cut the butter into smaller pieces
- Mix banana, butter and sugar in a bowl and whisk till creamy
- Grate the lemon on a fine grater till you have the required zest. Then juice/squeeze the lemon to get required juice.
- Add lemon zest, lemon juice, and yoghurt to bowl with butter-mix
- Mix flour, baking powder, salt, and poppy seeds in a separate bowl
- Pour the flour-mix into the butter batter and mix till even
- Grease the loaf tin with a bit of butter and pour the dough into the loaf tin
- Bake the cake in the middle of the oven at 180°C for about 60 min
- Let the cake cool and remove it from the tin before making and applying the glaze
Glaze
- Mix powdered sugar and lemon in a bowl with a small spoon
- Pour the glaze over the cake and smear it evenly over the top of the cake
- Optional: Garnish with dried lavender