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The Wellness Method

Lemon Loaf (RECIPE)

April 3, 2021


Meyer Lemon Loaf
vegan / gluten-free


“Egg” Ingredients

  • 2 Tbsp Bob’s Red Mill Egg Replacer
  • 4 Tbsp water
  • 1/3 cup unsweetened applesauce

Dry Ingredients

  • 2 tsp fresh Meyer lemon zest
  • 1 ½ cup all-purpose gluten-free flour
  • ¼ tsp sea salt
  • ½ cup organic cane sugar
  • 1 ½ tsp baking powder

Wet Ingredients

  • ½ cup unsweetened almond milk
  • 2 tsp apple cider vinegar
  • 2-3 Tbsp fresh-squeezed Meyer lemon juice
  • ½ cup melted soy-free vegan butter (stick works best)

Lemon Glaze Ingredients

  • 1 cup powdered sugar
  • 2 ½ Tbsp fresh-squeezed Meyer lemon juice


Lemon Loaf:

  • Preheat oven to 350 °F. Lightly grease a loaf pan with vegan butter.
  • Whisk together egg replacer and water until fully combined and set aside for 3 minutes. Mixture will thicken to an egg-like consistency as it sits. Once thick, add applesauce to “egg” mixture.
  • In a large mixing bowl, add all dry ingredients.
  • Zest Meyer lemons over bowl of dry ingredients. (Only zest the outer yellow skin part NOT the white)
  • Lightly mix together dry ingredients and lemon zest.
  • Squeeze Meyer lemon juice into a measuring cup, making sure to remove any seeds. (A manual citrus juicer works best for this step)
  • Add all remaining wet ingredients to “egg” mixture. Whisk together until fully combined.
  • Pour the wet ingredients into the dry ingredients.
  • Stir until fully combined but do not over-mix.
  • Pour batter into greased loaf pan.
  • Bake for 40 minutes until fully cooked through. (Test doneness by sticking toothpick or fork into center; it should come out clean when done)
  • Remove from oven and let cool fully before icing.

Lemon Glaze Icing:

  • Add powdered sugar and lemon juice to small bowl. 
  • Whisk together until smooth and creamy. (add more powdered sugar to desired consistency)
  • Spread over cake and allow to set for a few minutes before cutting.
  • Serve and enjoy!


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