When life gives you lemons, what do you do? You could simply make lemonade, or you could step up your culinary game with this delightful Dairy-Free Lemon Loaf recipe. Who said that dairy-free baking needs to be tasteless or uninspiring?
This delicious citrusy loaf is like sunshine on a plate. It’s zingy, moist, and so moreish, you’ll be hard-pressed to stop at just one slice. Plus, it’s dairy-free, making it the perfect treat for those with dietary restrictions or simply looking to reduce their dairy intake. Ready to give it a go?
Why Dairy-Free Lemon Loaf?
There’s something incredibly refreshing about the zesty tang of lemons in a sweet treat. As someone who enjoys the balance between sweet and sour, a lemon loaf has always been a favorite of mine. Moreover, it’s a versatile dessert, ideal for morning tea, brunch, or dessert after dinner.
But why a dairy-free version you may ask? While I don’t personally suffer from any dairy intolerance, I have friends who do. I found that many dairy-free versions lacked the moistness and richness I was used to. So, I set out to create a recipe that was dairy-free without compromising on taste or texture. Mission accomplished!
The Magic of Dairy-Free Baking
Think about it – good baking is all about balance. Just as a tightrope walker needs to maintain their equilibrium, balancing the right ingredients in baking is key to getting the desired texture and flavor. It can be a little intimidating to make something dairy-free that usually relies on butter and milk, but with the right substitutes, you can make magic happen.
For this Dairy-Free Lemon Loaf, I’ve used unsweetened applesauce and coconut oil as substitutes for butter and eggs. These ingredients not only keep the loaf moist but enhance its flavor profile. Trust me, you won’t miss the dairy in this loaf!
Getting the Ingredients Right
The ingredients for this loaf are simple and straightforward. You likely already have most of them in your pantry. Besides the aforementioned applesauce and coconut oil, you will need flour, sugar, baking powder, salt, zesty lemons, and almond milk. For those who like a nice glaze on top, a mixture of powdered sugar, lemon juice, and lemon zest will do the trick.
Remember, the key to a good lemon loaf is using fresh lemons. Bottled lemon juice just doesn’t cut it. The zest of the lemon is where all the essential oils are, and that’s what gives your loaf that lovely intense lemon flavor.
Let’s Get Baking!
Now that we’ve covered the why and the what, let’s move onto the how. Here are the ingredients you’ll need, along with step-by-step instructions to guide you through the process. You’ll also find the prep and cook times, as well as the nutritional information per slice. Let’s get started!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 2 medium lemons
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut oil
- 1/2 cup almond milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- For Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- In another bowl, mix applesauce, coconut oil, almond milk, lemon juice, and vanilla extract. Pour this mixture into the dry ingredients and mix just until combined.
- Transfer the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the loaf is baking, prepare the glaze by combining powdered sugar, lemon juice, and lemon zest in a bowl. Stir until smooth.
- Once the loaf is done, allow it to cool in the pan for 10 minutes, then transfer it to a wire rack. Drizzle the glaze over the warm loaf. Let it cool completely before slicing. Enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Per Slice
- Calories: 280