This is literally the most delicious and moist lemon cake I have ever tasted, ever, EVER! EVERRRR!
It was so completely easy to put together, and it has already been demolished by my roommates. When my friend and I were in high school we were obsessed with the lemon loaf from Starbucks, we shared a slice just about everyday for a while there. I don’t think that one is vegan in the slightest, but this one is actually better! This loaf made the perfect lazy Sunday snack. If you want, you can add some yellow food coloring the batter, I didn’t think it was necessary.
I don’t have anything else to say, just make this loaf.
Easy Like Sunday Morning Lemon Poppyseed Loaf
makes 1 loaf
2 1/3 cups all purpose flour
2 tbs poppy seeds
1/2 tsp salt
3/4 cup sugar (I used an organic cane sugar)
1 tsp baking powder
1/2 tsp baking soda
1 cup cashew milk (I find this is the best for baking)
1/2 cup canola oil or other light cooking oil, coconut oil would probably taste great too
zest from 3 lemons
juice from 3 lemons
1 tbs vanilla extract
zest and juice from 1/2 lemon
1/5 cups powdered sugar
1/4 tsp vanilla extract
Preheat oven to 375 degrees.
Combine all the dry ingredients in a big bowl.
combine all wet ingredients in another bowl.
Add wet ingredients to dry and stir until JUST combined.
Grease loaf pan with coconut oil and pour in batter. Bake for 20 minutes, then rotate pan in oven.
Bake for another 25-35 minutes or until an inserted toothpick comes out clean.
While the loaf is baking, combine the icing ingredients and combine well, (you might need a bit more lemon juice, depending on how juicy your lemons are.)
Wait till cake is cool before drizzling with icing.