Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr


  1. Mix dry ingredients (except sugars).
  2. Finely grate lemon peel and stir it inches.
  3. Squeeze the lemon's juice into a small bowl, mix it with the powdered sugar, and set it aside.
  4. Beat margarine and brown sugar and add egg replacer.
  5. Add flour mixture and milk to margarine mixture.
  6. Add vanilla.
  7. Pour into greased loaf pan and bake for 1 hour at 350°F.
  8. Let cool for at least 20 minutes.
  9. Invert onto a serving plate and drizzle with glaze (lemon juice and powdered sugar combination).
Most Helpful

This was a great treat! I love that the ingredients were basics, nothing crazy that I had to go out shopping for. I used applesauce as the egg substitue (1/4 cup applesauce mixed w/ 1/2 teaspoon baking powder per "egg") and it was perfect. I think I will try to make a thicker glaze but the cake was moist and very tasty! My husband loved it and it was very easy to make!

faithrules99 June 04, 2010

This was a great loaf cake! Dense, moist, flavorful - everything I was hoping it would be. My vegan brother begged me for a lemon cake, so I made it this morning. We ate the entire thing, just the two of us, in one sitting! I'm on a mission to show people that vegan foods (and desserts in particular) can be delicious and satisfying. This is going to be a recipe that I use time and again to prove that point. Thanks so much!

laurabella September 17, 2006

Great cake! It's moist, dense, and very sweet. I cooked mine in a 9 inch round pan rather than a loaf pan for 50 minutes, and I used 1/3 cup oil rather than margarine, and it came out great!

fuzzisocks2203 May 22, 2009