The perfect summer sweet treat

By Sarah's Vegan Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F with the rack in the middle. Grease an 8x4 inch loaf tin or line it with parchment.
2. Rub the granulated sugar and lemon zest together with your fingertips for about a minute, until fragrant and like slightly moist sand.
3. Whisk the plant milk, lemon juice, vanilla extract and vegetable oil together vigorously until the oil is emulsified.
4. In another bowl, whisk together the flour, baking powder and salt. Add to the wet mixture and whisk into a batter, leaving small lumps but no dry flour streaks, without overmixing.
5. Pour the batter into the prepared tin and bake for 55-60 minutes. If using a larger tin, start checking at 45 minutes. Tent loosely with foil if the top browns too fast. It is done when a toothpick inserted in the centre comes out clean or with just a few moist crumbs.
6. Cool in the pan for about 10 minutes, then move to a wire rack and cool completely before icing.
7. Whisk the icing ingredients together. Set the loaf on the rack over a baking tray, pour the icing evenly over the cooled loaf, and let it set for at least 20 minutes before slicing.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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