Vegan Lemon Bread Recipe: Velvety

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9x5 loaf pan and line the bottom with parchment paper. Note: The parchment prevents the bottom from sticking.
2. In a small cup, stir 1 tablespoon of lemon juice into the plant milk. Let it sit for 5 minutes until it looks curdled and slightly thickened.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Note: Whisking removes clumps from the flour.
4. Create a well in the center of the dry ingredients. Pour in your curdled plant milk, neutral oil, lemon zest, and vanilla extract.
5. Stir the mixture with a spatula gently until the streaks of flour disappear. Do not overmix, or the bread will be tough.
6. Pour the batter into your prepared pan and smooth the top with your spatula.
7. Bake for 45–50 minutes until a toothpick inserted into the center comes out clean and the edges are golden brown.
8. Remove from the oven and let the loaf cool in the pan for 10 minutes until it slightly pulls away from the sides.
9. Transfer the loaf to a wire rack to cool completely. Note: Cooling is essential before glazing so the icing doesn't just melt into the cake.
10. Whisk the icing sugar, 2 tablespoons of lemon juice, and zest until smooth. Drizzle it over the cooled loaf and let it set.