Lemon Loaf Cake with Glaze
Nika’s PickTOFU+
Recipe by Nikoleta · @surovadcerka
Two details separate a good lemon loaf from a dry one. The first is rubbing the zest into the sugar with your fingers before anything else goes in the bowl — it bruises the zest and releases the oils, which is where the actual lemon flavour lives, as opposed to the sourness, which comes from the juice.
The second is knowing when to stop baking. A completely clean skewer means you've gone too far; you want a few damp crumbs clinging to it. If the top browns before the middle is ready, cover it with foil and keep going.
The glaze is unusual and worth the trouble: aquafaba whisked with lemon juice to a fine white foam, then sugar beaten in. No mixer needed, and it sets bright white rather than translucent. Ten slices, tender for days.
Ingredients
batter
- 150 g Plant-based milk
- 40 g Fresh lemon juice
- 400 g All-purpose flour
- 8 g Baking powder
- 1/2 tsp Baking soda
- 250 g Granulated sugar
- 12 g Fresh lemon zest (organic)
- 100 g Plant-based butter
- 75 g Canola oil
- 175 g plant-based coconut yogurt or sour cream
- 1 tsp Vanilla extract or paste
- 1/4 tsp Salt
- 1 pinch Turmeric (for color)
glaze
- 20 g Aquafaba
- 20 g Fresh lemon juice
- 220 g Powdered sugar
Contains: gluten
