VEGAN LEMON LOAF/BREAD/CAKE
I'd really say this is a lemon loaf, but it is more cakey, than it is bread-y--that's for sure! The brown sugar in this recipe gives it a richer, more buttery taste and all of my non-vegan friends were shocked that this didn't have a drop of dairy in it. This is an adapted and doubled recipe from a Moosewood recipe and although it's not amazingly healthy, it is so yummy that it's silly...!
Provided by MellyLou
Categories Quick Breads
Time 1h15m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 335 degrees.
- In a large bowl combine oil, sugar, lemon zest and the pre-mixed Ener-G Eggs. Combine these ingredients until oil is thoroughly incorporated with sugar and "eggs"--basically, "cream" the ingredients (you remember that old baking term, don't cha?).
- Add the flour, baking soda, salt and milk to the "creamed" sugar/oil mix and mix until the lumps are gone and everything is nice and smooth.
- Pour batter into a greased and floured loaf pan and bake until the top has peaked, cracked and/or is a nice deep golden brown. Usually this is over an hours time, but check periodically. It's important not to cook this on a higher temperature than 335, as otherwise it will not cook thoroughly!
- Optional Lemon Glaze: 1/2 Cup Sugar & 1/4 Cup Lemon Juice.
- In a small sauce pan heat lemon juice and sugar just until the sugar has incorporated, but not carmalized. You can also microwave this too! Then, drizzle over de-panned loaf. Yum.
Nutrition Facts : Calories 621, Fat 30.8, SaturatedFat 2.9, Cholesterol 105.8, Sodium 305.1, Carbohydrate 78.1, Fiber 1.8, Sugar 40.2, Protein 9.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love