Is there anything more joyful than the zingy taste of a lemon loaf cake? This vegan lemon loaf is bright, tangy and sweet – like a slice of sunshine on a plate. Whether you enjoy it with a cup of tea, serve it as a dessert, or indulge in a slice for weekend breakfast, it’s a cheery treat that always hits the spot. This version uses our own homemade vegan lemon curd, paired with a luscious cream cheese filling and topped with crunchy pearl sugar. We even used lemons from our own garden – which made it all the more satisfying. It’s easy to make, entirely plant-based, and so good that even non-vegans won’t notice the difference. The texture is soft, rich and just a little indulgent. It’s also perfect for baking with kids – mine absolutely love it.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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Go straight to our vegan lemon loaf recipe here –
What is this lemon bread recipe?
This lemon bread is a soft, moist loaf cake bursting with bright citrus flavour. It’s simple to make and gets its zing from fresh lemon juice and zest, with a tender crumb and optional sweet glaze on top. Perfect for afternoon tea, a light dessert or even a cheeky breakfast treat, it’s a classic bake with a fresh, tangy twist.
What does it taste like?
Lemon bread has a lovely balance of sweet and tart. It’s soft, buttery and moist with an intense lemon flavour running through every bite. If you include a glaze, it adds a glossy, slightly sticky finish that heightens the citrus zing and gives it a bakery-style finish.
Why you’ll love this vegan lemon bread recipe
- 100% plant-based (dairy, and egg-free)
- Packed with lemon flavour from curd and zest
- Creamy filling with vegan cream cheese
- Beautiful braided shape that looks impressive
- Perfect for brunch, dessert or afternoon tea
Key ingredients
- Lemons – Fresh lemon juice and zest give the loaf its citrus punch.
- Vanilla extract – Adds depth to the lemon flavour.
Ingredients
For the sponge starter
- 25g plain white flour
- 1½ tsp instant yeast
- 1 tsp white sugar
- 6 tbsp warm water
For the dough
- 80ml soya milk
- 60g vegan butter
- 50g white sugar
- 400g plain white flour
- 1 egg equivalent (we used Oggs)
- 1 tsp vanilla extract
- 1 tsp salt
- A sprinkle of pearl sugar (optional – IKEA or Amazon stock it)
Vegan lemon loaf filling
- 80ml vegan cream cheese (e.g. Violife)
- 120g vegan lemon curd – see below
- 2 tbsp sugar
- 2 tbsp vegan crème fraîche (e.g. Oatly)
- 2 tbsp white flour
Ingredients for vegan lemon curd
- 100ml fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 150ml plant milk (oat or almond work well)
- 2 tbsp cornflour (cornstarch)
- 80g caster sugar
- 2 tbsp dairy-free butter or coconut oil
- Pinch of turmeric (optional, for colour)
- Pinch of salt
How to make this vegan lemon loaf
Make the vegan lemon curd
- Mix the cornflour: In a small bowl, whisk the cornflour with a few tablespoons of the plant milk until smooth and lump-free.
- Combine ingredients: In a saucepan, add the lemon juice, zest, remaining plant milk, caster sugar, turmeric (if using), and salt. Whisk in the cornflour mixture.
- Heat gently: Place the saucepan over medium heat, whisking continuously. Cook for 5–8 minutes until the mixture thickens to a custard-like consistency.
- Add butter: Remove from the heat and stir in the dairy-free butter or coconut oil until melted and fully incorporated. It should be glossy and smooth.
- Cool and store: Allow the lemon curd to cool, then transfer to a jar. It will continue to thicken as it cools. Store in the fridge for up to one week.
Make the sponge starter for the vegan lemon loaf
In a large mixing bowl, combine all the sponge starter ingredients. Mix well, cover with a tea towel, and leave to rest for 15 minutes in a warm place.
Mix the dough
Add the soya milk, plain flour, vegan butter, egg substitute, sugar, salt and vanilla to the sponge starter. Using a dough hook, knead in a stand mixer for 5–6 minutes until the dough is smooth and soft.
Place in a greased bowl, cover with a tea towel, and leave to rise for about 90 minutes or until nearly doubled in size.
Make the filling
In a separate bowl, combine the vegan cream cheese, sugar, vegan crème fraîche and flour. Mix until smooth and creamy.
Roll and fill the dough
Once risen, roll the dough out on a floured surface into a rectangle around 20 x 30cm.
Transfer to a greased or lined baking tray.
Spread the cream cheese filling down the centre third of the dough, then top it with your homemade vegan lemon curd.
Braid the dough
Using kitchen scissors or a sharp knife, cut slits (around 1.5 cm wide) into the outer thirds of the dough on both sides.
Starting from the bottom, fold the strips over the filling in a criss-cross (plaited) pattern.
Tidy up any loose edges to form a neat braid.
Bake the lemon loaf
Preheat the oven to 150°C (fan) or 180°C (conventional).
Melt a little vegan butter and brush it over the top of the loaf. Sprinkle with pearl sugar if using.
Bake for 25 minutes or until golden brown and cooked through. Let cool before slicing (if you can wait!).
Vegan lemon loaf storage tips
This vegan lemon loaf is best eaten fresh on the day it’s baked – but it will keep for 1–2 days in an airtight container. You can also gently warm slices in the oven or microwave to freshen them up.
Customisation ideas
- Try using orange curd instead of lemon for a different citrus twist
- Swap soya milk for oat or almond milk
- Sprinkle with flaked almonds for extra crunch
Serving suggestions for vegan lemon loaf
- With a cup of tea or coffee as a light afternoon treat.
- Topped with extra lemon curd or a dusting of icing sugar for added indulgence.
- Served warm with vegan cream or yoghurt for a comforting dessert.
- As part of a brunch table alongside fruit, pastries, and other baked goods.
- Toasted gently and spread with plant-based butter for a citrusy breakfast slice.
Recipe success tips
- Use fresh lemons for both the juice and zest – this makes a huge difference in flavour.
- Don’t over mix the batter once the flour is added – this helps keep the loaf light and tender.
- Line your loaf tin to prevent sticking and ensure easy removal.
- Allow to cool fully before adding any glaze or lemon curd topping to prevent it from melting off.
- Taste the lemon curd as you go – adjust the sweetness or tartness to your liking.
Frequently asked questions
Can I make this lemon bread gluten-free?
Yes – substitute the plain flour for a 1:1 gluten-free baking flour. Just make sure your lemon curd is also gluten-free.
How long does this keep?
The lemon bread will stay fresh for 2–3 days in an airtight container at room temperature, or up to 5 days in the fridge. It also freezes well (without glaze or curd topping).
Can I use bottled lemon juice?
You can, but fresh lemon juice and zest will give you much better flavour and aroma.
Is it very sweet?
This lemon bread is balanced – sweet but with enough citrus sharpness to keep it fresh and not cloying.
Nutritional information (approximate per slice, based on 10 slices)
- Energy: 235 kcal
- Fat: 8g
- Saturates: 2.5g
- Carbohydrates: 30g
- Sugars: 15g
- Fibre: 1g
- Protein: 2.5g
- Salt: 0.25g
Our vegan lemon loaf recipe card
Vegan lemon loaf
Ingredients
Method
- In a small bowl, whisk the cornflour with a few tablespoons of the plant milk until smooth and lump-free.
- In a saucepan, add the lemon juice, zest, remaining plant milk, caster sugar, turmeric (if using), and salt. Whisk in the cornflour mixture.
- Place the saucepan over medium heat, whisking continuously. Cook for 5–8 minutes until the mixture thickens to a custard-like consistency.
- Remove from the heat and stir in the dairy-free butter or coconut oil until melted and fully incorporated. It should be glossy and smooth.
- Allow the lemon curd to cool, then transfer to a jar. It will continue to thicken as it cools. Store in the fridge for up to one week.
- In a large mixing bowl, combine all the sponge starter ingredients. Mix well, cover with a tea towel, and leave to rest for 15 minutes in a warm place.
- Add the soya milk, plain flour, vegan butter, egg substitute, sugar, salt and vanilla to the sponge starter. Using a dough hook, knead in a stand mixer for 5–6 minutes until the dough is smooth and soft.
- Place in a greased bowl, cover with a tea towel, and leave to rise for about 90 minutes or until nearly doubled in size.
- In a separate bowl, combine the vegan cream cheese, sugar, vegan crème fraîche and flour. Mix until smooth and creamy.
- Once risen, roll the dough out on a floured surface into a rectangle around 20 x 30cm.
- Transfer to a greased or lined baking tray.
- Spread the cream cheese filling down the centre third of the dough, then top it with your homemade vegan lemon curd.
- Using kitchen scissors or a sharp knife, cut slits (around 1.5 cm wide) into the outer thirds of the dough on both sides.
- Starting from the bottom, fold the strips over the filling in a criss-cross (plaited) pattern.
- Tidy up any loose edges to form a neat braid.
- Preheat the oven to 150°C (fan) or 180°C (conventional).
- Melt a little vegan butter and brush it over the top of the loaf. Sprinkle with pearl sugar if using.
- Bake for 25 minutes or until golden brown and cooked through. Let cool before slicing (if you can wait!).
More vegan baking recipes
Love this recipe? Try one of our other easy, travel-inspired plant-based bakes:
