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Vegan Lemon Bread

4.99 from 412 votes

Light, soft, and irresistibly moist, this super easy vegan lemon bread is sure to be a hit with friends and family!

The Ultimate Vegan Lemon Loaf Cake

Frosted Vegan Lemon Loaf

This delicious recipe is perfect for breakfast or brunch.

If you are a fan of the popular classic lemon cake from Starbucks, hopefully you will love this one too!

It calls for only basic ingredients, comes together without much fuss, and can be enjoyed all week long. Leftovers can also be frozen for later.

Also be sure to try these Vegan Chocolate Chip Cookies

Vegan Lemon Loaf

This iced lemon bread recipe has been a long time in the making.

It was inspired by reader feedback I received on a Healthy Lemon Cake I posted a few years ago. People loved the subtly tart and sweet flavor of that cake, but many of you were saying the same thing: that you wanted a lemon cake that was taller, with a much lighter and fluffier texture.

So here it finally is – a bigger, fatter, bolder vegan lemon loaf!

I thought about simply doubling the ingredients of the original to make a larger loaf. But with half a cup of lemon juice already in the recipe, I feared this might make things way too acidic.

So I played around and was even able to cut down the oil in the process.

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Vegan Lemon Bread Healthy

I made the recipe for a brunch last Sunday, because of course I did.

You know how much I love brunch!

(For the record, brunch is always lunch for me. No way I can go until after noon before eating any food.)

Our potluck brunch also included english muffins, frosted donuts, roasted potatoes, Vegan Mac And Cheese, and vegan lasagna soup… so, um, lots of carbs.

While I do love all of the Keto Dessert Recipes on the blog, we also really love carbs over here.

This secretly vegan lemon bread recipe can be soy free, gluten free, and oil free (although I personally prefer the version with oil).

Because so many readers ask about using almond flour in my recipes, I did go ahead and test it here. The results were delicious but not very attractive.

Chocolate Covered Katie Vegan Cupcake Recipe

The recipe will also work as Vegan Lemon Cupcakes: Preheat the oven to 350 F, and bake 17 minutes or until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out mostly clean.

If you make the lemon bread, please feel free to leave a comment or share photos and let me know your thoughts.

When you guys make my recipes, it is my favorite part of what I do.

Watch the vegan lemon bread recipe video above

The Best Secretly Healthy Vegan Lemon Bread
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Vegan Lemon Bread

Light, soft, and irresistibly moist, this easy vegan lemon bread is sure to be a hit with family and friends!
Cook Time 50 minutes
Total Time 50 minutes
Yield 10 – 13 slices
5 from 412 votes


  • 2 cups flour (For flourless, make this Keto Lemon Bread)
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sugar, or xylitol for sugar free
  • 3/4 cup milk of choice
  • 1/2 cup plain yogurt, such as almondmilk yogurt
  • 1/4 cup oil, or sub applesauce for fat free
  • 1/4 cup lemon juice
  • zest of 1 large or 2 small lemons (1 tbsp total – don’t omit)
  • 1 tsp pure vanilla extract


  • The recipe works with spelt, white, or oat flour. It technically works with almond flour (and tastes delicious) but won’t rise or look pretty. Gluten free all purpose flour can work but will be much denser. I prefer the oil version’s flavor and texture, but if you’re used to the texture of oil free baked goods it’s fine to sub applesauce.
    Preheat oven to 350 F. Grease a 9×5 loaf pan. In a large bowl, combine all dry ingredients. Whisk liquid ingredients in a separate bowl, combine wet and dry, then stir until just evenly mixed. Spread into the pan. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into the center comes out clean. If desired, frost with either melted Coconut Butter or 1/2 cup powdered sugar combined with 1 tbsp milk of choice.
    View Nutrition Facts


Also be sure to try this vegan Chocolate Banana Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on April 12, 2022

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  1. Kira says

    Hi, this recipe looks super easy and delish! I’m curious to know which milk you prefer using/used in this recipe?

  2. Melissa says

    Hi! Do you think I could try making this with orange juice and orange zest instead of lemon? Just curious, because I have an orange tree that’s producing right now. 🙂

    • Jason Sanford says

      I don’t see why that wouldn’t work, and it sounds like a really delicious idea. If you try it before we do, definitely be sure to report back with results!

  3. Nina says

    I just took this out of the oven. It is so delicious. I had to have a taste, even though it is still hot. Just wanted to let you know.

  4. Paulette says

    Do you think that I could use Erythritol instead of Xylitol ? Is there a reason that it won’t work as well ?

    • Jason Sanford says

      We haven’t tried, but I think it would work. Katie just doesn’t like to list anything that she or one of her testers hasn’t tried because they don’t know the results. If you experiment, be sure to report back!

  5. Mille says

    Hi! I’m just wondering about the taste of this recipe…is it very lemony/tart? I would prefer it if it was so! I like tart lemon flavor and don’t like lemon recipes that just have zest. Can you really taste the lemon in these?

    • Jason Sanford says

      Personally I think you can definitely taste the lemon, but you could always add more zest if you want it even stronger. Taste the batter to decide. If you try it, be sure to report back!

  6. Marguerite Longtin says

    I am making this right now. I calculated the WW points for 13 servings using oil and sugar and it came to 7 sp not 6. I used WW recipe builder. How did you get 6? It looks delicious ?

    • Jason Sanford says

      Hi! Points and calories are always going to just be an estimate because they’ll differ depending on specific brands and types of ingredients used. For example, unsweetened cashewmilk (what Katie uses) vs cows milk, coconut yogurt vs soy yogurt vs almond yogurt, etc. Hope that helps!

    • Jason Sanford says

      We haven’t tried anything else, but be sure to report back if you do experiment with something such as coconut cream, silken tofu, applesauce, or another ingredient.

    • Lenore Lounsbury says

      @LG, you can make vegan yoghurt at home using non-dairy milk and Probiotics or Vegan Yogurt Starter. Nearly any non-dairy milk, including legume, nut, seed, grain, or coconut milk, can be cultured into yoghurt, with some care. * use good quality ingredients

      there are videos on youtube or Google: how to make non-dairy yogurt.

    • Jason Sanford says

      We haven’t tried anything else, but do be sure to report back if you do experiment with something such as coconut cream, silken tofu, applesauce, or another ingredient.

      • Julia says

        I’m thinking about trying cashew cream as a substitute for the yogurt.. will let you know how it goes. I love lemon baked goods?

    • Melissa says

      I didn’t have yogurt when I made this yesterday, so I substituted the 1/2 cup yogurt with a blend of cashew cream and a small ripe mashed banana. Couldn’t taste the banana at all – the lemon flavour was still the star. It turned out fabulous! I think you could easily sub with 1/2 cup ripe mashed banana or 1/2 cup cashew cream.

  7. Victoria says

    I think I will add some culinary lavender to this for Easter brunch! Looks delicious. Thanks for sharing!

  8. Benni says

    Hi, I am trying to eat low-carb and no sugar, just to clean my body at least for a while.
    If I substitute the flour with almond and coconut flour, would you tell me a good proportions of the two even with a small amount of oat or spelt flour? And if I don’t add any sweetener would it be too bitter?
    Thanks a lot
    I love you recipes ♥️

    • Jason Sanford says

      Unfortunately there’s just no possible way to know how such substitutions would turn out without trying. If you experiment (and edible experiments are the best kind), be sure to report back!

    • Tatiana says

      Did you find a good substitute with the mixture of coconut and almond flour? I’m also on the keto diet and this used to be my favourite treat! Trying to tweak it so I’m still able to enjoy it! Thanks

  9. Amanda D. says

    Could one use erithrytol and a vanilla liquid stevia to achieve a desirable result? If so what would be the proportions of those?

    • Jason Sanford says

      Unfortunately there’s just no possible way to know how such substitutions would turn out without trying. If you experiment (and edible experiments are the best), be sure to report back!

    • Jason Sanford says

      Katie used unsweetened, but either will work. Even vanilla would work if you cut back on the vanilla extract in the recipe.

    • Jason Sanford says

      Katie (or one of her testers) has tried each of the flours listed in the recipe as options. She won’t ever list an ingredient for a recipe that she hasn’t tried (unless she mentions that with an asterisk or in parenthesis). It doesn’t always mean those are the only flours that work, it just means we don’t know what the results using another flour would be and therefore can’t recommend anything we haven’t tried.

        • Jason Sanford says

          Sadly there’s just no way we’d be able to do that, because Katie doesn’t live in a high altitude and therefore would have no way to test the recipes in that environment.

  10. JENNIFER says

    Just made this! Soo good! I used AP flour, organic sugar, mixture of 1/8 c coconut oil & 1/8 c applesauce, doubled the lemon zest, used less than For the glaze I used 1/4 c powdered sugar, used some fresh squeezed lemon juice & 1 T lemon zest. I wanted it more tart. My husband just went back for a third huge slice lol! I should have let it cool 100% before putting on the glaze but I couldn’t wait! Thank you for all your delicious recipes these past years & proving that no animal is ever needed to make delicious food!!! ???

  11. Travel Nurse says

    Tried this recipe today. It was DELICIOUS! I had a few substitutes and it was very good! It did not change the texture or appearance of this wonderful bread. The lemon smell flowed throughout my entire home as it was baking.
    **I used Turbinado sugar, Coconut oil, “SO delicious” Coconut milk Key Lime yogurt.The yogurt did not take away from the lemon taste nor did the bread taste like key lime…besides it was all I had in the fridge. 🙂

  12. Brittney says

    I think this is a great recipe (I made it tonight) but I would like to add a note! I followed the exact recipe and used Bob’s Red Mill Gluten-Free One-to-One baking flour and greek yogurt. I think the greek yogurt made it doughy, because greek yogurt is thicker. So I would recommend only used regular yogurt or dairy-free yogurt that’s not the same consistency and thickness as greek yogurt. But overall, the flavor was great! Thank you for this recipe!

    • Jason Sanford says

      Good to know! I know Katie used coconutmilk yogurt, and I’ve made it with plain yogurt, which works well (if you’re not vegan, of course). Thanks for the heads up about greek yogurt so I will always stay with regular in the future.

  13. Beth says

    Literally just finished eating my first slice! Very impressed and very tasty. It rose lovely and the texture is so fluffy. Havent put a frosting on yet but I’m going to try the icing sugar mixed with milk. I’ve made a few recipes of Katies now and so impressed with them all.

  14. Sandra M says

    I appreciate the info about the almond flour since that’s what I usually use (Keto). I wonder if I used more baking powder – like doubled it – if this would give it some lift. I make some super yummy Keto cheddar biscuits with almond flour and a good bit of baking powder and they do rise (they do also have egg in them). Thoughts? And if I did use egg in this recipe, what would I need to eliminate? Thank you!

  15. Christina says

    hi, could i substitute the yoghurt or leave it out completely? Wanna make this tonight as our lemon trees are very abundant this year 🙂

    • Jason Sanford says

      Unfortunately there’s just no way to know unless you experiment, because we haven’t tried anything else such as silken tofu, coconut cream, mashed banana, etc. But be sure to report back if you do experiment ?
      Jason (media relations)

      • Jodi Linfante says

        I tried making this using coconut cream and it didn’t work 🙁
        It ended it up being a totally delicious puddle of warm goo! I’m having trouble finding ingredients like vegan yogurt. I will try making it again later with tofu (although I’m a little nervous about experimenting since all our grocery stores and practically empty right now).

        Also, Katie, I just wanted to let you know I saw this recipe posted at and they didn’t really give you any credit, just sayin…

        • Jason Sanford says

          Oh no! What other ingredients did you use? I’ve actually used coconut cream here and didn’t have an issue. How thick was yours? And wow yes it looks like that blog copied multiple of Katie’s recipe without giving any credit at all. It’s really disappointing people think this is okay, and sadly there are so many of them that we don’t even have time to do anything about it because as soon as you get one to take the recipe down, another will take its place. I know it’s not an issue specific to Katie – pretty much any food blogger can find his or her work plagiarized all over Pinterest 🙁

          • Deeksha Kansagra says

            The lemon bread turned out delicious, so light and fluffy, thank you Katie for the recipe

        • Lenore Lounsbury says

          Hey Jodi, Respect for looking out🙏, just wanted to mention that the lemon loaf image is tagged

  16. Melanie says

    Just tried it out! I used whole wheat flour and some buckwheat flour and more yogurt instead of oil! The texture is little gummy but the taste is amazing! I will bake this again for sure!

    • Jason Sanford says

      I know one person made the recipe into muffins and added blueberries successfully. I don’t know of anyone who’s tried adding blueberries to the bread version, but be sure to report back if you experiment. Katie is also working on a regular (not lemon) blueberry bread recipe to hopefully have posted this coming Monday.

      • Jamie says

        I have this in the oven now, with blueberries! I just added a 3/4 of a cup of frozen blueberries tossed lightly in some flour. I folded them in very gently. I can’t wait to see how it turns out!

  17. Julie H says

    Just made this today with vanilla yogurt because it’s raining and I’m too lazy to go to the store for eggs or plain yogurt and it’s quite delicious. I did lower the sugar a bit and the extract a bit to compensate for my different yogurt. And I skipped the lemon zest, so it’s probably not as lemony as it could be. But still great, as usual!

    • Jason Sanford says

      We haven’t tried anything else, but be sure to report back if you experiment with other ingredients!

  18. Cristina says

    I have just made and it is delicious. I have used whole spelt flour, coconut sugar, coconut oil, vanilla unsweetened coconut yogurt and I have also added 50 grams of roughly chopped almonds. Next time I will try it adding poppy seeds. Thank you Katie for your easy, delicious and stunning recipes! I have tried a dozen and never been disappointed! Lol from Italy ☀️

  19. NI says

    I made this the other day. It tasted good but the texture was weird. I followed the recipe and even gave it a bit longer in the oven and it still didn’t rise properly and turned kind of sticky in the middle? Still yummy anyway

    • Jason Sanford says

      Hi! What flour did you use, and what yogurt, sugar, and oil? Also do you have a gas or electric oven?

      • NI says

        Hey i used spelt flour, sugar free vanilla yogurt and i didn’t use oil i used applesauce. I have an electric oven 🙂 maybe some of these factors changed the result

        • Jason Sanford says

          Yes erythritol would definitely change the texture, and we didn’t list it because we don’t recommend it here. Katie also states in the recipe that using applesauce instead of oil will give it that notorious gummy fat-free texture.

          • NI says

            gotta make due with what i’ve got access to as a poor student haha but i’ve used erythritol in other cakes with lots of success and no gummy texture (also oil free) 🙂 the gummy texture doesn’t offend me it would just have been nice for it to rise a bit more i think.

          • Jason Sanford says

            Oh excellent, so happy it worked for you! Baking as a science is so strange, and it’s both frustrating and often fascinating that two people in different locations can bake the same recipes and often get different results. (Or depending on climate/weather, sometimes it can even happen that you make the same recipe a second time and get different results, yourself!)

  20. Stacey says

    Just a heads up, I used greek yogurt and the cake was really dense, next time I will try regular plain yogurt and hope to get a lighter texture. It was still delicious! I also used 3/4 cup of sugar instead of a full cup and it was plenty sweet. I might even add more lemon zest next time. Thanks so much for offering these amazing recipes!

  21. Caroline says

    Made this today with plain Greek yogurt and almond milk, it came out perfectly! I can definitely taste the lemon, but might add a bit more lemon juice in the future to make it even tangier. I topped it with lemon curd and it was refreshing and delicious.

  22. Jo Hiller says

    I made this for Easter . Not sure what went wrong – I substituted apple sauce for the oil, used 1/2cup each of oat flour and spelt, and 1/2cup Trivia. Everything else was as the recipe directs. The bread was about 1 1/2 inches high, very dense. Flavor was excellent; that said, my husband loved the texture and wants me to make it again. I want to know why it didn’t rise???? BTW the dates on the baking powder are good.

    • Jason Sanford says

      Unfortunately truvia does not work in this recipe (which is why it isn’t listed as an option). That would be why it didn’t rise, but glad the flavor was good at least!!

  23. Karen Hogan says

    I’ve made the vegan lemon loaf twice now, once with a glaze and once without. Easy to make and so delicious. I highly recommend!

  24. Angelina Calleran says

    I made the vegan lemon loaf for Easter dessert and everyone absolutely loved it! I’ve never had such a moist delicious lemon loaf in my life! There is no way anyone would ever know it’s vegan. Simply amazing recipe yet again Katie!

    • Jason Sanford says

      We haven’t tried so can’t personally say, but a few people have left comments on social media saying they did and it worked great. One person made them into blueberry lemon muffins and said that worked well too. If you try muffins, definitely be sure to report back!
      Jason (media relations)

    • Catherine says

      Hi Christi, I made 2 loafs and some muffins. The mini muffins didn`t work but the normal ones were really nice.

  25. April Greer says

    My vegan breads keep coming out gummy. I’m thinking it’s the Swerve that I use because everything else is exact to the recipe. Has anyone tried coconut sugar?

  26. KareninStLouis says

    Has anyone tried making this ahead without the glaze and freezing, then defrosting when needed and glazing?

  27. ST says

    I’m not much of a baker, but I made this today with plain, non-fat Greek yoghurt and unrefined raw brown sugar. It came out perfectly, so I will keep this recipe. Gave some to a baker friend, who loved it and asked for the recipe. Not sure how to rate your recipe on this site, but I give it 5 stars!


  28. Judy Moore says

    I made this lemon bread with gluten free flour.
    I added lemon flavoring instead of vanilla.
    I did not get a yellow loaf but a creamy colored one.
    The rice floursnin the mix make it gummy but nitnunderdone more of a springy texture.
    Toasting might do the trick.
    Either way it was delicious! I’d add orange juice next time and try cassava or garbanzo bean flour next time.

  29. Ruth says

    I was wondering what to use instead of powdered sugar. I’ve heard from vegan friends that the process of making powdered sugar is not vegan. Thanks!

    • Lala says

      Powder sugar =sugar +cornstarch It’s vegan. You can make your own powder sugar if you don’t want to use store bought.

  30. Tiff says

    I’ve made a LOT of vegan loafs in my day… I practically gave up bc they are just always gummy/chewy… I decided to go in a different direction than usual and try this lemon loaf and oh my heavens…. it’s PERFECT!!!! Moist, light, fluffy yet firm… the texture is the best I have EVER achieved in vegan loaf baking … you are my queen Katie… your vegan choc cupcakes with yogurt are my fav vegan chocolate recipe ever and now the utilization of yogurt here is obviously a game changer! For reference I used monkfruit sweetener, kite hill unsweetened plain yogurt, refined coconut oil and AP flour. A permanent recipe !

  31. Ryan says

    The place i stay doesn’t sell yogurt, is there a way to substitute it with other ingredient, such as vinegar? If so, how much is the amount? Thanks.

    • Jason Sanford says

      It’s half a cup of yogurt so you definitely cannot sub vinegar. I would try and experiment with coconut cream, cream cheese, or something like that… be sure to report back if you experiment!

  32. Phyllis Gordon says

    This may be a vegetarian recipe but it’s not vegan. Milk and yogurt are ingredients. Maybe don’t call it Vegan when it’s not. Then people won’t put animal products in bread if they’re trying to go Vegan.

    • Jason Sanford says

      Milk of choice refers to any milk you wish, such as almond, cashew, oat, etc. Similarly, there are many brands of vegan yogurt on the market, at least in the US. Hope that clarifies. Katie has been vegan for over a decade 🙂

  33. Kiley says

    This was delicious! I used Bob’s Red Mill stone ground whole wheat flour. Since this flour can have a somewhat overpowering flavor, I added just a touch extra sugar and lemon juice. I also used vanilla silk yogurt, so only added a quarter teaspoon of vanilla. Finally, I added a cup of frozen blueberries to the batter as well. I opted not to add any icing. It was seriously delicious!

  34. Shaina Hall says

    I currently have an absolute plethora of limes and unless I plan to make margaritas a habit, they are going to go bad in my house. What do you think of using limes instead of lemons? To tart?

    • Jason Sanford says

      We haven’t tried it, but it certainly sounds like something that could be really great. Be sure to report back if you try!
      Jason (media relations)

  35. Marta Figueiredo says

    Just made this lemon bread and it is delicious! Mine is a lot darker than Katie’s, but I think it’s related to the coconut sugar I used instead of regular sugar 🙂 Used spelt flower, and greek yogurt, and actually worked out great! Super moist! Thanks Katie!

    • Jason Sanford says

      Hi! It’s just the first part of the instructions below the ingredients 🙂
      The recipe works with spelt, white, oat, or gf all purpose flour. It technically works with almond flour (and tastes delicious) but won’t rise or look pretty. I prefer the oil version’s flavor and texture, but if you’re used to the texture of oil free baked goods it’s fine to sub applesauce.

  36. Janice Morris says

    What are you doing to get the bright yellow color on both the inside and outside of the lemon loaf?

  37. Mary Wilson says

    I made this vegan Lemon Bread and it was delicious! I am having trouble printing the recipes onto one sheet.
    Is there any way you can fix it where the recipe will fit on to one sheet and also add a picture with it !!
    The picture looks good enough to eat ! Thanks for the recipes and for your help.

  38. Veronica says

    I made this bread last evening, I’m making another one today. I found the bread to be very dense, I used GF bob’s redmill, plus xanthan gum for the flour. I already mixed the dry ingredients, do you think I could sift the dry ingredients together to make a lighter bread?
    It’s very good. It’s hard to believe there is no dairy or eggs in this.

  39. Nicole says

    I’ve made this recipe three times now and each time it is so awesome! The only substitute I made was the citrus flavor. I tried lime, orange, and lemon and each one turns out really well. For the frosting, I decided to use the powdered sugar method, but instead of almond milk, I opted to use more of the juice from the citrus of choice and a small bit of zest.

    Thanks for this great recipe!

  40. Lauren says

    This came out great! Super lemony! I used 1/2 cup oat flour, 1/2 cup spelt, and 1 cup whole wheat flour. I also used Greek yogurt and hemp oil. For sugar i used half xylitol and half coconut sugar. In my opinion, it’s very sweet. I think you could use just a 1/2 cup of sugar, especially if you are putting a glaze on top. I really want to glaze it but i think it’ll be way too sweet. Otherwise very yummy recipe!!

  41. Merry Soellner says

    Okay so I made this lemon bread for a luncheon party I had for 20 of my closest friends…The comments were ALL very nice and 2 folks requested the recipe. I made the bread just as the recipe was written and it was light, sweet and deliciously lemony. ( I really love all things lemon!) Used the powder sugar/milk glaze (frosting) also for a touch more sweetness. SO GOOD!!!! 5 stars!

  42. Bailey says

    This was so delicious! Everyone who tried it loved it and couldn’t believe how moist it was. Perfect amount of lemon flavor! I used AP flour

  43. Ailene says

    We adored this. I want to immediately make it again! 🙂
    I used Bob’s gf flour & glazed it with a mixture of about a tablespoon of powdered sugar and tablespoon of coconut oil!

  44. Penny says

    I made this gluten free using oat flour, soy yogurt, lite coconut milk, & canola oil, and it came out amazingly delicious! One of the best cake’s I’ve ever had! Thanks for an amazing recipe & options for gluten free!

  45. Denise says

    I made this for a guest on a gf/sf/df diet. It has a delicious lemon flavor. I forgot to add the oil and so it was spongy. To try and save it I poked rows in it with a toothpick and poured a glaze of 100% maple syrup, coconut milk and lemon zest over the top. Yum!!

  46. Lisa says

    Made 3 mini loaves of this using one large Meyers Lemon for zest and the juice. Used regular flour and canola oil…yummy !! Will glaze in the morning.

  47. Lisa says

    Here’s the finished product ! 3 mini of the lemon and 3 of the blueberry with lemon. Used Meyers lemons for both breads and the glaze

  48. LISA BAKALARS says

    I make this often now and LOVE it. I am going to make it next weekend with GF all purpose flour and another batch with regular – baby shower. The mother to be is GF 🙂 I dont bake with GF flour often, anything I need to know about making this recipe a success with regular GF flour?

    • Jason Sanford says

      There are different brands. I’ve tried this one with Bob’s Red Mill gluten free all purpose and love it with that one. (I’ve also made this recipe with oat flour, which is crazy delicious but much denser/less light and fluffy texture.)

      • LISA says

        I bought the Bobs 1-1 GF baking flour – looking forward to seeing how it works out! I also am going to attempt to make it with GF flour and cornstarch free baking powder with cornstarch free vegan yogurt and cornstarch free powdered sugar icing next. One of my employees is GF and has a severe corn allergy…and loves lemons!!

  49. Sharon says

    Please help. I made this lemon cake and it was amazing! Loved it but had a bad reaction to the yogurt in it. Is there anything I can use as a substitution for the yogurt? I am allergic to dairy, eggs and yogurt. Sure hope you can help me…. This cake was excellent!!!!

  50. Leslie says

    Great recipe! I’ve made this recipe several times already. I also tried substituting the lemon with orange and it came out so yummy it could be a cake! I used all purpose flour, plain almond milk yogurt, coconut oil, and homemade almond milk.

  51. Sophie says

    Hi Katie. Thank you for your incredible blog with delicious and easy recipes. I baked this lemon loaf today, superb! I made a few adjustments due to lack of ingredients at home and it still turned out perfectly. I added a simple glaze on top which was boiled down sugar, water and vegan butter, yummy! For the plant based milk I used my home made cashew milk and it turned out great. Thank you for sharing these incredible recipes, from a long-time reader and first-time poster 🙂

  52. Violet Town says

    Thank you so much for this amazing dish, I made these couple of days back and my family loved it also. They have been eating this as desserts for a couple of days already and are asking me to make more.

  53. Pamela Collum says

    I’ve now made this a number of times. I use coconut milk and lemon extract for an extra lemony burst. Even my non vegan friends loved it. Thanks for the recipe.

  54. Niki says

    Tried this recipe with coconut cream instead of yogurt and wowwwww. My family ate it up. Had to wake up and make another one because yesterday’s is all gone! I was a little worried while I was missing that my mixture was so stiff and it seemed as if it needed more liquid I decided to bake it as it was and it ended up turning out amazing! So if that happens to you just know that it is okay and it will slice beautifully once it’s done baking!

  55. Jackelin says

    Hi! I wanted to give this recipe a try. I want to use a mix of Bob’s GF 1-1 flour and almond flour, but I like to weigh out my ingredients. How many grams are in the 2 cups measured? Or any ideas on a good ratio for using a mix of these flours?

  56. Brandy says

    I tried this recipe with almond flour. I read the comment about different flours so I knew it wouldn’t be pretty. I baked the loaf for 50 min, it had a layer of liquid on the top so I covered it with foil and baked it another 15 min, after that it still had a layer of liquid on top. Obviously too much liquid was used. My question is you said you tried it with almond flour so what else did you change in the recipe besides the flour???

  57. Angela says

    Delicious lemon loaf! I made with all purpose flour, used the coconut oil but instead of the yogurt I used applesauce. I also used coconut sugar, which definitely darkened the color. Still came out very moist with a great lemon flavor! Thank you for the recipe!

  58. Ruth Fitzpatrick says

    I tried this recipe with almond flour and not only did it look pretty good, it also tasted delicious! Instead of sugar i did use honey, so it turned out a little softer than I hoped, but I will definitely use this recipe again!

  59. Lorna says

    I’ve made this cake many times, and it’s always good. I usually use a mix of all purpose and whole wheat pastry flour. Also, I like to add a couple tablespoons of poppyseeds. Sometimes I’ll add blueberries. It’s always great!

  60. Vanessa says

    Are there any substitutes I can use for the milk? I’m eager to try this recipe but don’t have milk on hand.

  61. Gina says

    this recipe was incredible!! only SLIGHT difference i did is that i used vanilla almond milk yogurt and that’s just because i LOVE vanilla. i’m making it again for a 2nd time. thank you!

  62. Aleksandra says

    I just made this recipe and it is amazing, so easy, basic ingredients. It has such a bright, vivid flavour – perfect.
    I used the Apples Sauce version and Bobs 1-1 Gluten Free Flour. Highly recommend!

  63. Aleksandra says

    I just made this recipe and it is amazing, so easy, basic ingredients. It has such a bright, vivid flavour – perfect.
    I used the Apples Sauce version and Bobs 1-1 Gluten Free Flour. I cut the sugar to 3/4 cup.
    Highly recommend!

    • Jason Sanford says

      We have never tried subbing a liquid sweetener so honestly don’t know if/how it would work. But be sure to report back if you experiment!
      Jason (media relations)

  64. Neha Anwar says

    Tried this today strictly as per measurement and instructions. Taste is so yum but texture wise its heavy like you are biting dough.i would love to add egg next time to make it light n fluffy.other than that it was good

  65. Samantha says

    Love this recipe so much! When I made it I changed a few things.. I used Vanilla coconutmilk yogurt instead of plain because that’s all I had (So Delicious brand) and I added 1 tsp of vanilla extract to the powdered sugar and almond milk glaze and it came out amazing! Very dense and moist but also light, bright, and refreshing! It was incredible! Definitely going to take a peak at the rest of your site for more recipes ? I can’t get the link for posting photos on here to work so I will post on pinterest!

  66. Melissa says

    I made this yesterday and it was EXACTLY what I had in mind. So lemony and delicious – it was worth the trouble of zesting lemons. (I usually wouldn’t bother with a step like this.) But Katie said not to omit so I didn’t! Shared the bread with my co-workers today and they raved about it. I will absolutely make this again!

  67. Melissa Best says

    Weird question, but when you say “lemon juice” do you mean the sweet kind in a jug, or actual juice from a lemon?

  68. Cindy says

    I’m no vegan but I’ve been using your recipes as a base to make healthier dessert options because I’m addicted to dessert. I made this lemon loaf today using homemade oat flour (I just processed some rolled oats), Greek yoghurt, and I used a Stevia + sucralose mixture as my sweetener. The loaf didn’t dome like I had hoped but the taste did not disappoint. In fact, I snacked on almost half the loaf within 2 hours of it coming out of the oven. Definitely adding this to my tested and approved recipe repository.

  69. wendy riback says

    Just made this and wow, absolutely amazing! So light and addictive to all in my family. I used all purpose gf flour as well as erythritol for the sweetener and we thought it had just the right amount of sweetness. Thanks again for yet another amazing recipe.

  70. Emma says

    Lovely! I used melted coconut oil and plain greek yogurt and it turned out a little more dense but the flavours are spot on!
    I’ve been doing so much baking and Katie’s site is my go-to (even as a non-vegan!) Thanks and keep up the great work! 🙂

  71. ACI says

    This cake is heaven. I’ve made mine with an oat milk, greek yoghurt and a mix of all purpose flour and whole wheat one. I’ve added more lemon juice and less sugar and it turned out a little bit sour, just as I like 😀

  72. Rose says

    I generally do not like to give my feedback to recipes that I try, but I have to say this is one super easy and delicious recipe. We do not eat eggs in our dessert so it is usually so painful to find the right recipes. This bread was so soft and flavorful, my kids absolutely loved it too.

  73. Maria says

    I’m not vegan but getting eggs in lockdwn has been hard so this was the perfect recipe. My sons both loved it. It’s was light, lemony and delicious. Thank you!

  74. Marianne says

    I turned this into Orange Bundt cake! It is so good. Used the rind and juice from an orange, coconut oil, and cut the sugar to 3/4 cup. Delicious!

  75. SMcMillan says

    I made this VEGAN LEMON bread . It was delicious. I used GF all purpose flour and followed the recipe. The only addition made , I added 3-4 drops of fresh lemon juice in the icing. It give it a wonderful taste. Will definitely made this again.

    • Jason Sanford says

      Hmm, honestly we have not tried. Be sure to report back if you experiment! It does work with white/all purpose, so if you’ve had success with subbing cake flour in other recipes that call for that flour, maybe?
      Jason (media relations)

  76. Mary Ellis says

    From a non vegan mom: My daughter and her partner are vegan and I try new recipes for them when I come across one’s that I know they might really like. Well I’ve now made the vegan lemon bread and the vegan applesauce muffins in the last 2 weeks. They both loved the lemon bread and want again next week and they both really enjoyed the muffins as well. The lemon bread came out first!!! I’m going to try more of your recipes so thank you very much! Keep up the great work. Stay safe as well

  77. Gobblinbites says

    The story before the recipe is nice but consider having an anchor link at the top of the page that links down to the actual recipe… it’s easy to get lost with all the text above it.

  78. Amy says

    This is insanely good! Love how quick it was to make too. Half the loaf was gone before it even cooled but it was absolutely delicious the next day and just as amazing without any topping. Perfect recipe.

  79. Sharon says

    I made this bread as a special treat for Mother’s Day. It is a wonderful dense, moist bread. It was good the first day but the lemon flavor was more pronounced the second day. I couldn’t tell you how it was the 3rd day because there wasn’t any left by then!! It is more like a pound cake, which I love! I’m allergic to eggs so I’m always looking for good replacements for old favorites. So now, Katie, I’m looking forward to trying your coconut bread!!!

  80. Dawn says

    So good! I added 1 cup of coconut. The icing I made with powdered sugar, lemon juice and water. I dont think this is going to last very long, will be eaten quickly! Thank you for another amazing recipe!!!

  81. Christine says

    I’ve now made this twice (doubling the recipe, because 1 loaf to share and 1 loaf to eat :-)) and both times have turned out PERFECTLY. I didn’t have any yogurt either time, so I made an almond milk buttermilk as a substitute and it was still as moist and delectable as I think it would be otherwise. I also live at altitude (6,000 ft) so I adjusted the cook temp to 355 and cooked for an extra 3 mins.

    I love all your recipes and this one is another winner!!! I made this for all my friends who are moms, for a social distancing Mother’s Day gift. They were all raving about it and clamored for the recipe.

  82. sam says

    Hi! Do you think I’d be able to add fresh blueberries into this? Would I need to alter anything to do so because of the added moisture? Thanks!

    • Jason Sanford says

      Katie’s actually done this one, just not posted yet :).

      •2 cups flour (see note)
      •1 1/2 tsp baking powder
      •3/4 tsp salt
      •1/4 tsp baking soda
      •1 cup sugar, or xylitol for sugar free
      •3/4 cup milk of choice
      •1 cup blueberries, fresh or thawed frozen
      •1/4 cup oil, or sub applesauce for fat free
      •1/4 cup lemon juice
      •zest of 1 large or 2 small lemons (1 tbsp total – don’t omit)


      •The recipe works with spelt, white, oat, or gf all purpose flour. It technically works with almond flour (and tastes delicious) but won’t rise or look pretty. I prefer the oil version’s flavor and texture, but if you’re used to the texture of oil free baked goods it’s fine to sub applesauce.

      Preheat oven to 350 F. Grease a 9×5 loaf pan. In a large bowl, combine all dry ingredients except berries. Whisk liquid ingredients in a separate bowl, combine wet and dry, then stir until just evenly mixed. Carefully and ery gently stir in berries. Spread into the pan. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into the center comes out clean. If desired, frost with either melted coconut butter or 1/2 cup powdered sugar combined with 1 tbsp milk of choice.

    • Jason Sanford says

      Probably not without making other modifications. You might have better luck with xylitol if you can use that!

  83. Rebecca says

    I’ve made this recipe 3 times now! The first time I used coconut yogurt, Swerve sugar alternative, and the 1/4 cup of oil. It turned out incredible. My family (non-vegans) loved it and said it was better than a non-vegan recipe they had tried. The consistency is very similar to that of Starbucks lemon loaf.

    The second time I tried it I opted to try 1/8 cup oil and 1/8 cup apple sauce, Swerve, and coconut yogurt and it turned out excellent as well with hardly a discernible between the original. So if you’re looking to cut some fat and calories, this is a super awesome option. You don’t compromise the texture for lower oil.

    The third time I tried 1/4 cup oil, coconut yogurt and 1/2 cup stevia – this one was purely a trial because I had extra lemon zest and juice that I wanted to use. It rose but then fell as it cooled, and seems to be more dense. I haven’t tasted it yet but will report back when I do. I expect it to be a bit more chewy and gummy.

  84. Karen says

    Hi! My momma made lemon pound cake when I was growing up and I love it. Well, this took me right back. I use oat flour and added an extra tsp of baking powder to help it rise a bit more. Coconut oil produced a better texture than the applesauce. I also used lemon juice instead of milk for the icing. This recipe is so so good. I love that you give alternate ingredients for so many of your recipes. And I love this lemon cake. Yum yum yum

  85. Debbie says

    hello! i’ve made this recipe a couple of times and it’s delish! thanks so much for posting it. i did have a bit of an issue with it being slightly gummy though. my oven is calibrated. i have a tendency to put in less sugar than a recipe calls for. i put in 3/4 cup of sugar instead of a full cup. do you think that could be the problem? any advice you could give me would be super appreciated! thanks so much

  86. Janet Kerlin says

    Absolutely delicious! First vegan cake I have made that rose well. Other vegan cakes have been flat and weigh like a brick. 😁 Definitely will make again, went down well with rest of family.

  87. Mani says

    I’ve tried this as a loaf and it is fantastic!!!!! A staple recipe!

    Can these be made into cupcakes?? And can this mix also be used in a 6 inch round tin? Thank you!

    • CCK Media Team says

      We haven’t tried cupcakes yet but it’s actually on Katie’s list to try soon. There’s no reason it shouldn’t work – just a question of baking time we need to figure out. If you experiment, be sure to report back!

  88. Basheer says

    Hi, my name is Bash and I’m in Kuwait for work, USA born. But we have been locked down for months now and I have been using this recipe maybe once a week! Love it!!! Still trying to perfect it but tasty for sure. Thank you

  89. Mary says

    This was excellent. So moist. I’m not vegan, so I added Liberte Lemon flavoured yogurt and it was so so so good.

  90. Jennifer Lee says

    Had to make this as soon as I got off work! I used whole wheat flour, as out of other options. Baked up beautifully, not too sweet with perfect lemony tartness! A perfect Monday afternoon treat. Thank you!

  91. Shari says

    This is delicious! Just the right amount of sweet and tang. I didn’t have yogurt so I subbed applesauce and the texture was perfect.

  92. Pascale says

    I would love to try this recipe but I do not have any kind of yogurt, nor cashew cream at home. I live in a country with very basic vegan products available (no xylitol, no agar-agar, no cashew/nut cream, no vegan yogurt).
    How can I replace the yogurt in this recipe, with SIMPLE ingredients?
    What happen if I skip it?
    Thank you!!!

    • CCK Media Team says

      You can sub banana! 🙂 Coconut cream would also work if you have it (not sure about coconut milk though).

  93. Emily says

    Hi, this was a great recipe and I would definitely rate it five stars and make it again! However, after 55 minutes of baking, the bottoms still didn’t come out clean. I had to still bake it for ten more minutes. Do you think it’s because I live in Texas and it’s currently hot and humid? Thanks so much.

    • CCK Media Team says

      Thank you so much for making it! And yes definitely, humidity can definitely affect baking time quite a bit!

  94. Tara Adams says

    I made the keto version of this, I used almond flour and swerve confectioners sugar (I did cut that to 3/4 of a cup), plus I used heavy cream instead of milk and I didn’t have yogurt so I used sour cream in place of that. When I went to take it out of the oven after 50 minutes I thought it was a flop because it was literally bubbling (didn’t look at all like bread!) so I just left it on top of the stove to cool down figuring I would throw it away, but after it cooled down it looked pretty edible so I took a bite just to try it and I have to say it was delicious! I scooped some out into a dish and put some whip cream on it and really enjoyed it. Thank you Katie for another delicious recipe!

  95. Irina says

    I have made this 4 times already! Everyone i serve it to loves it! EVEN non vegan family and friends! Slowly i am winning them over, one great recipe at a time! Thank you for this amazing and easy recipe!
    I had just one question, how many calories is it approximately per serving?

  96. Donna Douglas says

    I’ve tried all sorts of GF flour and they pretty much all work. Coconut yoghurt works well….. Thank you! A fabulous recipe and one of my favourites 💚

  97. Teri says

    Help! I have made your delicious lemon loaf twice. The first time I used coconut yogurt that I had made myself but the second time I followed the recipe exactly using a commercial, almondmilk yogurt. Both times the consistency of the loaf, while truly delicious, is fudgy and heavy. It’s very moist which isn’t a bad thing but it’s not like eating a normal loaf cake, and definitely not like eating Starbucks lemon loaf. The photo of yours looks much fluffier. So perhaps you could tell me what I’m doing wrong, or is this the correct consistency?

    Thank you for your blog and all of your wonderful recipes. Take good care.

  98. Michele says

    I made the lemon bread with regular sugar and added more lemon zest. It came out so moist and delicious! No need for any glaze. Have you tried using maple syrup or honey in place of granulated sugar? Definitely a keeper! Thanks!

    • CCK Media Team says

      Thank you so much for making it! We haven’t experimented yet with a liquid sweetener so honestly can’t say. If you try it, be sure to report back! Or it does work with coconut sugar or evaporated cane juice for refined sugar free options.

  99. Michelle says

    I made this dessert for my son’s birthday and it was AMAZING. It was literally gone in minutes. Some of our guests aren’t vegan so they were very surprised when I told them! Everyone loved it. Thank you so much for this recipe. I can’t wait to make it again lol!

  100. Rosa says

    I’ve made this twice now… once following the recipe using coconut oil and adding blueberries, and the second time using “real” yogurt and vegetable oil – both AMAZING. It’s so moist and dense but still light and fresh.

  101. Haley S says

    Made this same bread with Orange instead of lemon, and pumpkin instead of apple-sauce. SO good and the orange color from the pumpkin really made it look great!!!!

  102. Melissa says

    I made some modifications and it turned out delicious. Not very fluffy, but it has kind of a spongy texture. I don’t have regular sugar, so I used maple syrup, took out the milk and added more yogurt

    These are the ingredients and approx quantities I used. Thank you for the recipe!

    1 cup oat flour
    1 tablespoon baking powder
    1/4 tsp salt
    1/4 tsp baking soda
    2/3 cup maple syrup
    1/3 cup fresh squeezed orange juice
    1 cup plain Greek yogurt
    1 tablespoon orange zest
    1/4 cup coconut oil
    1 tsp vanilla extract

  103. Nishta Chadha says

    I made this loaf and it was so delicious! Would it work by making it in cake tins instead? I want to make it for my Nan’s birthday!

  104. Martha says

    OMG! I made this yesterday afternoon thinking it would be a nice treat for the rest of the week but — with my sneaky husband and daughter picking away at it — it didn’t even last 24 hours! They’re already asking me to make more! I’m thinking I might have to make a few and freeze them.

    Super easy and a BIG hit at my house!

  105. Sigi Cayel says


    I’ve never been able to successful get the lemon taste in a loaf or cake and this recipe was just PERFECT! I made the following substitutions:

    3/4 cup brown sugar instead of 1 cup
    1 medium mashed banana instead of the 1/2 cup of yogurt
    1.5 tbsp of lemon zest instead of just the one

    I used EVOO and rested the batter, covered in the fridge for 1 hour and baked for 50 minutes which yielded a light, fluffy loaf! Smells so good as it bakes, highly recommend, can’t wait to make again!

  106. Sharon says

    I tried this with applesauce and self-raising flour. It rose well but texture was a bit dense/crumbly. Could hardly taste the lemon, so will add more next time. Thanks for the recipe!

  107. Bozena says

    One of the best lemon loafs I’ve baked. Lemony, sweet, moist. Almost gone 30 after taking out of the oven! Says it all.

    Thank you for sharing.

    • CCK Media Team says

      Texture-wise it will work! It might have an olive oil flavor, but if you don’t mind that then definitely go ahead!

  108. natasha says

    Great recipe! I substituted plain yoghurt with cream cheese (same amount) and used a mix of whole wheat, oat and all purpose flour, it turned out great!
    Mine was cooked in about 40-45 minutes, I can definitely smell and taste the lemon!

  109. Brenda says

    OMG so light, fluffy and tasty. I made this for my vegan daughter who has just gone flatting. she ate it ALL over the course of 3 days and didn’t share with her flatmates. I am making another one right now.

  110. Geraldine Lee says

    I love all your recipes and this is going to be the next bread I bake. I just the the pineapple loaf. I was hoping that you would consider using metric measures as well. It’s just easier for the international community to measure in grams rather than cups and more precise too. Thank you.

  111. Arianne says

    Hi, Katie. I’m looking forward to this recipe! Which icing did you use in the picture? I’m not sure if it was your coconut butter icing listed or something else.

    Thanks again for sharing your recipes with all of us!

  112. Alice says

    For some reason the loaf is never done at the very bottom in the inside. Do you maybe have some Tips on how to make it so the loaf is all around done? I followd your recipe only thing i did is switch yogurt to skyr cause i dient have any. I used coco oil and maybe around half a cup or less of sugar. My loaf turns out always raw on the inside at the very bottom while the top is super crispy -.-

  113. AMY THACKER says

    not sure why people think you are anorexic. no where close. i am 5″4 and weigh 80lbs
    your recipes are awesomely delish! thank you and keep them the whole grain no added sugar

  114. Alex says

    The recipe works wonderfully replacing the yogurt with applesauce, in case anyone was looking for a substitute.

    Love this recipe so much!

  115. Jen says

    I wanted a sugar-free and less sweet tasting bread so i could have it with butter with my coffee. I used Swerve granular and only 2/3c. Instead of yogurt, I used one single serve applesauce cup. I used olive oil for the oil. I used a Pullman 9×4 loaf pan to help with height. Cooked for 50 min and then turned off oven and left inside the oven another 10 min. Used parchment paper, so just lifted the loaf out easily. It was just what I wanted. Slightly sweet and soft and not dense. Hint of the lemon flavor thanks to the lemon juice and zest. Thanks Katie!

  116. Dayana says

    I have made this recipe so many times and I just love it!!! I can’t get enough of it… But I was wondering if it’s possible to make this recipe using a cake pan instead of loaf pan…
    Thank you very much for your wonderful recipes!!! Best wishes!

  117. Rinette Delisle says

    My daughter is vegan and I’ve been trying to make different recipe when we get together for family functions. I wanted to make her a great birthday cake and found this recipe. OMG, this is fabulous. Please try this one, it was very easy and I’ve made this so many times now for everyone not just vegans. And yes my daughter loves this great bread. I used lemon juice from fresh lemons with the powdered sugar and it gave it the extra lemon flavor for the icing,which I love.

  118. Jane H says

    These are so incredible! The texture is soft, and they’re not too sweet. I’ve made them also in little cupcake pans.

  119. Renee says

    Thanks for this recipe. I made it with slight changes: 1/2 cup agave instead of 1 cup sugar (so 1/4 cup less milk [I used cashew milk]) and 1 3/4 cup spelt flour with 1/4 cup wheat germ. It came out light and delicious. Thanks again.

  120. Tina S says

    Had a last minute add-on dinner guest who is vegan. I only had to purchase almond yogurt as I fortunately had everything else on hand. I don’t make vegan dishes very often, but I enjoy the challenge! I made this hoping I would not mess it up! Substituted using Truvia. All of my dinner guests loved this!!! It’s really moist and the lemon flavor is spot on! I will make this often! Thank you!

  121. Judith Stewart says

    I made this using Namaste All Purpose Flour, using the exact amount as the flour called for in the recipe. I also used fresh lemon juice. I baked the bread for 55 minutes, at 350,
    and it was lovely coming out of the oven. Tested clean with sharp knife down through the center. So, let it cool 20 minutes, took it out the pan, perfect……next thing I noticed it had compressed to half a loaf size. Had some this morning, and it is gooey, super heavy, and turns slimy when chewed. To make sure, I had another piece. Same thing.
    Any ideas or help? Taste was good, though.

    • Homeschool Mom says

      I see this is an older question, but had a thought that might be helpful to others looking to use the Namaste flour. Was it a gluten-free Namaste Flour? Their gluten-free flours are high in tapioca flour/starch, which can create a slimy texture when used as a thickener in liquids, so I’d blame that. I don’t have luck with their gluten-free baking mixes when I’m using egg-replacers or vegan recipes.

  122. G-mama says

    Excellent ! I made 4 mini loafs. Keep one, to taste test. This is so good, it didn’t need the icing. I baked them in Christmassy mini bread pans to give as gifts.

  123. Rita DeBoer says

    Stuck to the pan though I sprayed it really well. Not a ton of flavor, made the icing with lemon juice and powdered sugar. Made it with Einkorn flour that I was given for Christmas. It looked nice when I took it out of the oven.

    • CCK Media Team says

      Hi, unfortunately einkorn flour isn’t listed as an option here. If a certain flour isn’t listed in a recipe as an option, it either means it won’t work or that we haven’t tried it so can’t say what the results might be with that substitution, because it could change the results considerably and there’s no way to know without experimenting.

  124. Judy mann says

    It tasted fine. I used applesauce, some sugar a dip of good maple syrup and 4 trivia. It wasn’t too sweet, it was fine. However, the texture was somewhat rubbery, hardly what I would call fluffy. I used white flour. Any suggestions for next time? Gummy would definitely be the right word

    • CCK Media Team says

      Hi Judy, unfortunately subbing some of the sugar (a granulated sweetener) for maple syrup (a liquid) would be changing the texture completely. And you would lose needed bulk if subbing sugar for truvia. So either or both of those things could be what happened to your texture.

  125. Amy says

    I wish I could say it works well as written with gluten free a/p flour. (bob’s red mill -baking 1:1) It’s too dense and rubbery. I had to add more milk as it was impossibly thick. Also had to increase the cooking time by a full 15 minutes and maybe still not done? I will keep looking for a gf vegan loaf, but it’s a good start to work from! Thank you!

  126. Hannah says

    Made this tonight with gluten free flour and it came out super dense and nearly inedible. Top half was almost cooked (but dense) and bottom half was almost completely uncooked. When I tested it with a toothpick at 55 minutes it came out clean and looked fluffy. Like another post, after a few minutes of cooling it deflated and became sticky. Great flavor, but this specific recipe doesn’t seem to be easily transition into a gluten free recipe. I’ve got to say, I’m pretty disappointed.

    • CCK Media Team says

      What gf flour did you use? Some do work well in this recipe, but of course not all blends have the same ingredients.

      • Hannah says

        Hi! I used Bob’s Red Mill Gluten-Free All Purpose Baking Flour. – Hannah

        I would really love to give this another go because the flavor was great. Do you have a recommendation for a gluten-free flour that works well. I think that would be very helpful.

        • CCK Media Team says

          Oh no, that’s one of the ones we used and didn’t have an issue with, so I’m not sure if maybe they’ve changed their formula since we first made it, or perhaps climate plays a role, or maybe it’s just a matter of different tastes. Looking through the comments, I saw one other commenter who used Bob’s with success (aleksandra), but also a few who used unspecified gluten free flours and said it was dense as you said. Because we personally had success with the gf flour, we are hesitant to delete it as an option, but seeing multiple people unhappy is making us think that that’s the best course of action at this point, because more than anything we never want anyone to be unhappy with a recipe Katie posts. One other note, if you can do oat flour, I also saw a comment from a reader who enjoyed that version.

  127. Traci says

    Katie crushed this recipe! Taste like lemon pound cake that I grew up with! Now I can have it GF and vegan :))) thank you Katie!!

  128. Ann Hoffmann says

    Hi Katie! This looks amazing!! I just bought some Cassava Flour and was wondering if I could use some of it in this recipe or if you would steer me towards another recipe? I have not baked with it yet.

    Thanks for all your posts! My kids and I love everything you create!

    • CCK Media Team says

      Hi! Honestly we have never tried cassava flour in anything so can’t recommend it anywhere… maybe in a recipe like her peanut butter cookies, where a lot of different flours can be used?

  129. Lynn says

    I was so happy to find organic Meyer lemons at the grocery store, so I started looking for recipes to showcase their wonderful flavor. This was delicious, thank you!

    Next time, I will add even more lemon zest and for the frosting, I think I would use lemon juice and sugar (instead of the called-for milk and sugar) for even more lemony goodness. Will definitely make again!

  130. A. Scott says

    I used almond flour and the recipe didn’t work out – I was so disappointed – going to try once more with regular flour

  131. Katie says

    Do you think this would work if I added in unsweetened coconut shavings? Or do you think that would just be better on top after it’s baked?

    • CCK Media Team says

      It sounds good either way! If you want the extra texture, add them to the mix… or if you just want the taste, then add on top 🙂

  132. Barbienipper says

    I’ve tried this with oat and spelt flour, both times delish. Would highly recommend.

    I’m sorry but it doesnt work with only almond meal, i tried and it came out ugly and sunk in the middle, didnt taste good.

  133. Jen says

    This is so good! I didn’t have any yogurt so just increased the milk (used soy) to make up the difference. Made some lemon frosting to go on top and it was a hit!

  134. Hallie says

    This bread is delicious! I added 2tbsp of poppy seeds, used a can of coconut milk as I didn’t have yogurt, and used coconut sugar. I also made a simple glaze of powdered sugar, lemon juice, lemon zest, and vanilla. So so good!

  135. Adrianne says

    This was so good! Crispy on the outside and moist on the inside. I added the milk and powdered sugar glaze on top but I don’t think it’s needed at all. The loaf is great as is.

  136. Nora says

    This recipe was great! Used oat yogurt and added in poppy seeds. Also mixed in lemon juice with coconut butter for a more tart icing. Although I didn’t like that it took nearly an hour and a half to bake!

  137. Maria Nowling says

    YUMMMMMM!!!!!! We just went vegan 6 months ago. I was a HORRIBLE baker when the world was my oyster so imagine how scary my baking world became when I was limited to vegan ingredients! My husband loves lemon flavored anything so I gave this recipe a try. We LOVE it!!! We opted for vanilla almond yogurt (because we couldn’t find plain), real sugar, real flour, almond milk, and oil. Definitely making this again!

  138. EK says

    This bread is everything! I added blueberries to mine just as I like the taste profile with that more than straight lemon, but honestly OUTSTANDING!

  139. Lenore says

    @LG, you can make vegan yoghurt at home using non-dairy milk and Probiotics or Vegan Yogurt Starter. Nearly any non-dairy milk, including legume, nut, seed, grain, or coconut milk, can be cultured into yoghurt, with some care. * use good quality ingredients

    there are videos on youtube or Google: how to make non-dairy yogurt

  140. Emily says

    Easy to make, good bread with a subtle lemon flavor. I did half lemon juice and half orange juice with both lemon and orange zest. Because it is so easy to make, I will be making it again! And when I do, I will double the amount of zest to get a stronger citrus flavor.

  141. Sarah Berghoff says

    First time I made this and it came out fantastic! I used fresh blueberries and plain greek yogurt. Fluffy and moist, perfect crisp to the edges. Added lemon zest to the glaze for a little more lemon flavor. I may double the lemon zest to the next batch for a little more kick. Very easy to make, this will be going into my rotation!

  142. Elisa (Asmar-Prieto) Goshgarian says

    I liked this recipe although it had quite the bitter taste to it I don’t recall enjoying. Personally, this is my preference but yours may be different. I used almond milk yogurt and olive oil. If you are someone who likes subtle lemon-flavored bread with a bit of bitterness, this is the bread for you. Thank you.

  143. Karen says

    I have just taken this out of the oven…it looks and smells amazing. I had tried another online recipe…turned out flat and dense. Then, I followed this one…using coconut sugar (as I did with the other recipe) and this is sooooo much better. What a relief. I just had a lemon left to try this alternative and was so glad I did! Thank you. x

  144. Anne says

    I made all kinds of substitutions and it still turned out great. I used 1/4 cup mashed banana+1/4 cup more applesauce in place of the yogurt (would try the whole 1/2 cup banana next time). Used 1 cup whole wheat and 1 cup semolina flours. Substituted lemon extract for vanilla. Reduced sugar to 1/2 cup (would do even less next time- maybe 1/4 cup maple or date syrup?). Added 3 Tbsp poppy seeds. Will also reduce milk by 1/4 cup and add 1/4 cup more lemon juice next go around. Turned out with density of banana bread which is great.

  145. Luciana Cavalcanti says

    This was a marvellous find ! My baking skills are entry level and I was amazed how this cake turned out well . Everyone loved it and it disappeared within 10 min ! Thank you!!

  146. Chanuli says

    Hi Katie, I made this today and it tasted so good(cupcake version). I didn’t have lemon in hand so I substituted lime. Every bite had so much flavor and the cupcakes were super light and fluffy. I’m sure I’ll make these again!😋

  147. Anne says

    Thank you Katie! I just tried this lemon cake and it is delicious. I used plain Gluten Free flour and it was quite dense and collapsed a little in the middle like it usually happens with this kind of recipe when using GF flour but it still tastes very good. I only used 3 tbsp cane sugar and it was not too bitter for me (I mostly bake sugar free).

  148. Sharan says

    This was really good. We avoid oil so I used applesauce instead. I also used half whole wheat pastry flour and half oat flour. Then I topped it with powder sugar and lemon. It was perfect and lemony which was my goal!

  149. Marietjie C says

    I made this recipe and baked them as 8 mini loaves for 30 minutes. Also added some poppyseeds. When cooled I glazed with a mix of lemon juice & icing sugar. They are fantastic. I used canned coconut milk & coconut yogurt. Great vegan treat. Thank you for the recipe.

  150. Erin says

    I just made this lemon loaf!! It turned out great! I added a drop of almond extract to the powdered sugar glaze. I also didn’t have any plain yogurt so I used fage (dairy milk)with strawberry yogurt. I was worried but it turned out great!! You could hardly taste the strawberry at all. Thanks!!

  151. sheila ellis says

    Hi Katie, I made this recipe today using gluten free flour and stevia instead of sugar. Other than that, I followed the recipe exactly. I am so disappointed. After I took it out of the oven, it fell in a crater and is dense and doughy, rather than “light” as the recipe describes. Do you have any suggestions?

    • CCK Media Team says

      Unfortunately, if you used stevia then that totally changes the texture of the recipe because you are replacing a lot of bulk with something that is completely different. You are absolutely allowed to make changes to a recipe, but we can only vouch for the recipe if it’s made with the ingredients listed because those are the only combinations we have tried.

  152. Bria says

    Was looking for an easy recipe to make something sweet the other night. Just wanted to say this recipe is AMAZING and really shocked me. Made it 2 days ago and me and my fam devoured it within minutes. Making it again tonight. Thank you for making a SIMPLE, easy, recipe where I can find all the ingredients in my cupboards!! 5/5!!

  153. Eleanor says

    Great! The first time I did it following the recipe, I’m caelic so I used 1,5 rice flour and half cup cornstarch, but with 3/4 cup of brown sugar and adding some linen seeds amd was delicious (I made ir with olive oil). My second time I used less flour lieke 1,5 cup, then 3/4 sugar, water instead of milk, a little bit more lenon juce and more yogurt, addes some linen seeds and the result was a surprise: it was delicious and kind of bread pudding consistency. I loved it (my 1 year old baby ate both times)

  154. MC says

    5 stars
    It came out perfect! No crazy ingredients and our guests did not even think it was vegan. I live in Ireland and had to convert the temperature to Centigrade. I used 160 and baked it for 50 minutes. Thank you, thank you, thank you!

  155. Kate says

    5 stars
    This is great! The texture is similar to a pound cake, and the lemony flavor really came through.
    I ended up making an icing with lemon juice and powdered sugar, since I really love lemon. Yum!

    • CCK Media Team says

      Hi Jennifer, do you mean white whole wheat flour? If so, that’s not one of the flours listed for the recipe as an option, and Katie isn’t a fan of whole wheat flour in her baked goods for precisely the reason you encountered – it makes baked goods dense, especially ones without eggs.

  156. CS says

    I tried 2 versions, both with soy milk.
    1 using coconut berry yogurt,
    the other with vanilla soy.
    Both came out great…
    I added a bit of extra lemon juice abd soy milk…
    and a lot of lemon icing as well!

  157. Lea says

    This looks amazing! I love Starbucks’ Lemon Loaf but I’ve stopped eating it since I went vegan. I’m so excited to try this because it’s been so long since I’ve had lemon loaf 🙂

    • CCK Media Team says

      As long as it’s a neutral tasting oil (and a quick google search seems to say that it is) then it should be fine here 🙂

  158. Ryan Milligan says

    Hi! I’m really excited to try this recipe. I’m thinking about trying with applesauce instead of oil. Does the applesauce version have a large difference in taste/texture. Would it be worth trying 1/2 applesauce 1/2 coconut oil

  159. Laura says

    I made the lemon loaf and used Namaste Flour and a little almond flour. I checked them before taking them out of the oven and a tooth pick came out clean-they looked great. After they cooled a bit, they deflated and as with other things I’ve baked using this flour, the texture was rubbery and unappetizing. The lemon flavor was really good but the texture was overwhelmingly bad. I do wish I knew a better flour combination to use.

  160. Kat - the other 1 says

    Has anyone tried doubling the recipe?
    I’m wondering if doubled I will need to use a full half cup of lemon juice?
    Or if that particular ingredient may not need to be fully doubled?
    I also plan to use some lemon extract. Not sure if that makes a difference in my question. I don’t have any zest either. Thanks!

  161. Thelma Cadieux says

    4 stars
    ‘I ran out of fresh lemons and chose to use organic oranges.
    I used GF Flour, greek yogurt, apple sauce and your ingredients. The finished product looked beautiful, but as you said the apple sauce made the bread very heavy, but delicious. Next time, I will add more orange and no aplenty sauce. Thank you for the recipe.

  162. Mary-Alice says

    5 stars
    If I could give this 6 stars I would! I made this for Thanksgiving 2021 so that my vegan granddaughter could have a yummy dessert while the rest of the family had pumpkin and pecan pie! She loved it and gave it two thumbs up. I asked her if this recipe is a keeper and she said YES!

    This was moist and so delicious. For the milk I used oat milk. I also used the Silk Greek yogurt and for the oil I used olive . I also make my own vanilla extract. My husband and I licked the bowl and it was so good we couldn’t wait to taste it on Thanksgiving day.

    When it was baking the kitchen was filled with the wonderful aroma of lemony deliciousness. Thank you Katie for this wonderful recipe!

  163. Faith-Aloha says

    5 stars
    My neighbors gave me lemons, so I made this recipe. I didn’t have yogurt, so I used ricotta cheese as substitute. For graze, instead of milk, I used lemon juice so that enjoyed more lemon flavor! Thanks always for great recipes. I and my husband love your recipes:)

  164. Dalia says

    This cake/bread is amazeballs! So moist and delicious and perfectly tart! Thank you for yet another fantastic recipe 🙂 I used oat flour, rapeseed oil, soy yoghurt and barista oat milk (a fattier oat milk from oatley) and the result was PERfect. Definitely making this again. And will also try making it with orange juice/ zest as mentioned in another comment (made me curious.)

  165. Fabi says

    Hi! Fabi from Argentina. Tried it out and it was fantastic. Out of the oven, my daughter decided to punch some holes all over it and pour some icing which made it even moister. Thanks a bunch for this amazing loaf!

  166. Jane says

    5 stars
    Excellent recipe! First time I made it with lemon; today I used a large orange and wow—it is wonderful. Both times I used 1 and 1/2 c. gF flour with 1/2 c. Almond flour; added 1/2 t. Xanthum gum. Very moist and delicious!

  167. KF says

    Hi. For this recipe, what could I use instead of vanilla? I currently as overseas, and real vanilla not NOT exist where I’m at.-And I don’t support the fake garbage. Thanks. Man, this bread looks so good.

  168. Julie says

    This recipe calls for yogurt, but the vegan lemon cupcakes don’t. Other than that difference, the recipes are pretty much the same, with the cupcakes being half the amounts of everything. Would the lemon bread recipe, with the yogurt, work as cupcakes?


    • CCK Media Team says

      Hi, yes. just follow the instructions in the lemon bread post for baking cupcakes (they are above the recipe box for the bread)

  169. Homeschool Mom says

    This turned out ok for us using oat flour, but it took about 65-70 minutes to cook and was still a bit soft/wet. I pulled it out of the oven because the top and edges were getting brown and only a little was sticking to an inserted toothpick. We’ve eaten MANY of Chocolate Covered Katie’s recipes and they are almost all a hit. Her healthy chocolate cake has been a favorite for birthdays for years. A note of caution, if you’re used to a lower sugar diet, this is *quite* sweet. I had followed the recipe as directed (because I do that the first time I try a new recipe) and I wasn’t sure if the lemon flavor needed more sugar to balance it out. If I ever ventured to make this again, I would not frost it, and would try cutting the sugar in half.

  170. Jennifer says

    5 stars
    Hi! This recipe is delicious!
    I experimented with original recipe and added in 1.5 Tablespoons of poppyseeds and 1/2 cup dried cranberries and made a dozen muffins instead of a loaf. Baked at 350 for 25-30 mins.

  171. Nora says

    5 stars
    I took this to a potluck this past weekend and it was a hit! I added blueberries to one loaf and also used cashewmilk yogurt. It was delicious and very easy to make! Definitely will be making this again!

    • Norma says

      There are many vegan milks such as coconut, almond, oat, hemp, etc. There are also vegan yogurts made from coconut milk and almond milk (most common). 🙂

  172. Mary says

    5 stars
    This was excellent as is everything I’ve tried here. Used a mix of whole wheat and AP flour. I would cook it for the full 55 mins next time with the heavier flour mix. I did not add icing and I don’t think it needed it. Other than that, I can use many uses for this.

  173. Nancy says

    5 stars
    What a yummy bread! So flavorful, moist, and lemony. This has become my go-to lemon loaf recipe. A keepe. Hard to believe it is vegan! Thank you for sharing!

    • CCK Media Team says

      Hi, sorry for the confusion. The half cup in the narrative is talking about the linked lemon cake. The recipe box is the correct amount to use for the bread 🙂

  174. Mimi says

    5 stars
    Outrageously delicious!! I made a loaf thinking I would freeze half. Nice idea but half was gobbled up the very first day. Thank you! This is my go-to recipe

  175. Madison says

    This looks absolutely scrumptious! I was wondering if I could double the recipe? Or do I need to do each batch one at a time?

  176. Mimi says

    5 stars
    Delicious! I’ve made this so many times and everyone loves it (even the non-vegans lol). Every recipe that I’ve tried from this website is amazIng!

  177. Nat says

    5 stars
    The best, easiest bread you can make. I love how there are different substitutes so you can always make this depending on which ingredients you have. It’s so chewy and moist and soo easy. Everyone loves it. I love that it’s not too sweet and the brightness of the zest makes it such a unique pleasing dessert!

  178. Tomasita Wallace says

    5 stars
    Súper easy and super delicious! I cooked for 20 min at 350 degrees. I made the glaze and it was amazing! The whole family loved it!!

  179. Raquel says

    5 stars
    This is so soft and moist. Unbelievably good. I used a container of Simple Truth vanilla almond milk yogurt and it was fine. I chose oil instead of the applesauce and glad I did. The glaze is essential! This recipe is a keeper.

  180. Debbie says

    5 stars
    Everyone loved this. I made the “frosting” with half almond milk and half lemon juice and dribbled it on. Very yummy!

  181. Lisa says

    Todays variation I made 3 mini loaves. Two were lemon strawberry and one blueberry. I sprinkled lemon sugar as a topping. Fav recipe ever. My go to for all !!

  182. Suze says

    5 stars
    Have made this recipe countless times now and I am obsessed! Turns out perfect every time and you wouldn’t even know its vegan 🤩

  183. Chelsey Tara Cope says

    5 stars
    This recipe is freakin amazing as is, and I use it as a starting point for a variety of vegan loaves that I make and they always turns out perfect! The most recent one I made, I used coconut oil, subbed the yogurt for pumpkin puree, the lemon zest and juice for orange and then added spices, and sprinkled coconut on top and it was delicious! Thank you for this recipe!

  184. Emily Smith Nguyen says

    5 stars
    Thanks so much for the delicious recipe! I made this for an office treat for a co-worker’s birthday and it went over very well with rave reviews! Of the options given, I used King Arthur’s GF flour, melted coconut oil, So Delicious brand unsweetened vanilla coconut yogurt and unsweetened original oat milk. I also cut the sugar in half (so only used 1/2 cup) and I found it to be plenty sweet. I didn’t frost it either (it was good as is!) I will definitely make it again!

  185. Karen Anthony says

    5 stars
    This is by far the best lemon loaf. I run a bed and breakfast and served this to the guests. They went crazy. It’s so moist and packed with flavour. It’s a staple on my menu now ❤️

  186. Jem says

    5 stars
    I have never had much luck with vegan baking until this recipe! Had no yogurt so subbed for 1x mashed banana, which worked perfectly and wasn’t too overpowering to the lemon flavour

    • CCK Media Team says

      Unfortunately coconut flour is not an ingredient listed in the recipe, and it is not a 1-to-1 substitute for regular flour in baked goods because it soaks up liquid like a sponge.

  187. Kim Armstead says

    5 stars
    I made this bread by the recipe and even though the lemony flavor is perfect, mine didn’t turn out nice and yellow like yours. Did you use food coloring??

    • CCK Media Team says

      No food coloring for this one 🙂 We have a video that shows everything that went into the lemon bread. Yours might be a different color depending on the type of flour and other ingredients you used. Glad it tastes good!

  188. Kat says

    Hi, I used unsweetened almond milk, cashew yogurt, and turbinado sugar..the bread looks and smells perfect, hopefully my Vegan neighbor
    Thanks for the recipe

  189. Britt Kloehn says

    5 stars
    Made this recipe into cupcakes last week for my family, and they were FABULOUS! I didn’t change much: I used soy milk (for “milk of choice”) and Silk soy milk yogurt. I added blueberries to half of them. This was an A+ recipe!

4.99 from 412 votes (376 ratings without comment)

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