Sometimes having ‘proper’ cake for breakfast seems wrong. But anything in a loaf form with a bit of fruit or veg (banana bread, courgette cake) is basically healthy right?

Besides, lemon is good for you.

Seeing how my vegan skeptic housemates devoured the loaf, I thought I would share this treat, whether you bake because you are hosting brunch (because true friendship is people turning up at your house before 11 am) or you have discovered the wonders of procrasta-baking.

#SpoonTip: Vegan cakes don’t have egg in and the amount of liquid involved makes a slightly denser, moist loaf.


Vegan Lemon Loaf Cake

  • Prep Time:15 minutes
  • Cook Time:40 minutes
  • Total Time:55 minutes
  • Servings:10
  • Medium


  • 2 cup self raising flour
  • 1 cup sugar
  • 2 Lemons
  • 1 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 3/4 cup cold water
Photo by Emily Stamp
  • Step 1

    Preheat oven to 400°F.

  • Step 2

    Zest 2 lemons. Squeeze the juice into a small bowl.


    Photo by Emily Stamp
  • Step 3

    Sieve the flour and baking powder into a bowl, then add the sugar and the lemon zest.

    Photo by Emily Stamp
  • Step 4

    Mix well.

  • Step 5

    Add oil, juice and water.

    Photo by Emily Stamp
  • Step 6

    Stir in to combine ingredients.

    Photo by Emily Stamp
  • Step 7

    Pour into a lined loaf tin and bake for 40 minutes.

    #SpoonTip: The more juice your lemon squeezes the more liquid in the cake so it may take longer to cook.

  • Step 8

    Cut when cool.

    #SpoonTip: Add a little icing (mix lemon juice and icing sugar) and sprinkle some lemon zest on top to make it look a little fancy.

    Photo by Emily Stamp