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Vegan Lemon Loaf Delightful and Easy Recipe

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- 1 ½ cups all-purpose flour - 1 cup granulated sugar (or coconut sugar) - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup almond milk (or other plant-based milk) - ⅓ cup vegetable oil (or melted coconut oil) - 1 tablespoon apple cider vinegar - Zest and juice of 2 lemons - 1 teaspoon vanilla extract - Optional: 1 tablespoon poppy seeds To make the best vegan lemon loaf, you need fresh ingredients. Fresh lemons give a bright taste. You can choose between granulated sugar or coconut sugar. Coconut sugar adds a hint of caramel flavor. Baking powder and baking soda help the loaf rise. They make it light and fluffy. Salt enhances all the flavors in the loaf. For the liquid, almond milk works well. It’s creamy and rich. You can use any plant-based milk you like. Oil keeps the loaf moist and tender. Coconut oil adds a yummy hint of coconut. Apple cider vinegar reacts with the baking soda. It helps the loaf rise more. Zesting the lemons adds a burst of flavor. It makes the loaf taste fresh and zesty. The lemon juice gives it a nice tang. Together, they create a delightful balance. If you want a bit of crunch, try adding poppy seeds. They add texture and make the loaf even more special. This recipe is simple and fun. You can find the full recipe later in the article. Enjoy the process of gathering these ingredients. It’s the first step toward a delicious treat! 1. Preheating the oven: Start by preheating your oven to 350°F (180°C). This step is key for even baking. 2. Preparing the loaf pan: Take a standard loaf pan and grease it lightly. You can also line it with parchment paper. This helps with easy removal later. 3. Mixing dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are well combined. 1. Mixing wet ingredients separately: In another bowl, pour in the almond milk, vegetable oil, and apple cider vinegar. Add the lemon zest, lemon juice, and vanilla extract. Stir until everything blends smoothly. 2. Merging wet and dry mixtures: Gradually pour the wet ingredients into the dry ones. Gently stir until just combined. Don’t worry about lumps; they will bake out. 3. Adding optional ingredients: If you want extra texture, fold in the poppy seeds. This adds a nice crunch to your loaf. 1. Transferring the batter to the pan: Pour the batter into your prepared loaf pan. Use a spatula to smooth out the top for an even bake. 2. Baking time and testing for doneness: Place the loaf in the oven. Bake for 45-50 minutes. To check if it's done, insert a toothpick in the center. It should come out clean. 3. Cooling process tips: Once baked, take the loaf out of the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps keep the loaf from getting soggy. To bake a perfect vegan lemon loaf, start with your ingredients. Use fresh lemon zest for a great taste. This adds a bright flavor. Measure your flour carefully. Spoon it into your cup and level it off with a knife. This method keeps your loaf from being too dense. If you're allergic to gluten, use gluten-free flour. You can find blends made for baking. For nut allergies, substitute almond milk with oat or soy milk. These work just as well in the recipe. To boost the lemon flavor, add more lemon zest. You can also mix in spices like ginger or cardamom for warmth. If you want a sweeter loaf, add a touch more sugar or maple syrup. For a glaze, mix powdered sugar with lemon juice until smooth. Drizzle this over the cooled loaf for a nice finish. It makes the loaf look great and adds a sweet touch. {{image_4}} You can make your vegan lemon loaf even more fun by adding different flavors. Here are a few ideas: - Fruits: Add fresh blueberries or cranberries to your batter. Both fruits add a sweet and tart flavor. They also give a nice pop of color. - Herbs: Try mixing in fresh thyme or basil. These herbs add a surprising twist to the loaf. Their unique taste pairs well with lemon. - Chocolate Chips: For a chocolatey treat, fold in some vegan chocolate chips. The rich chocolate balances the zesty lemon. It's a great surprise in every bite. It’s easy to adjust this recipe to fit different diets. Here are some good options: - Gluten-Free: To make a gluten-free lemon loaf, swap the all-purpose flour for a gluten-free flour blend. Make sure it has xanthan gum for the best texture. - Sugar-Free: You can use mashed bananas or unsweetened applesauce instead of sugar. This change will keep your loaf sweet without added sugar. - Oil-Free: For an oil-free version, replace the vegetable oil with unsweetened applesauce. This keeps your loaf moist and adds a light sweetness. Feel free to mix and match these ideas to create your perfect vegan lemon loaf. For the full recipe, check out the earlier section! To keep your vegan lemon loaf fresh and tasty, follow these storage tips. Short-term storage (at room temperature) You can store the loaf at room temperature for 2 to 3 days. Place it in an airtight container to prevent it from drying out. If you notice it getting too dry, a slice of apple or a piece of bread in the container helps maintain moisture. Long-term storage (freezing instructions) For longer storage, freeze the loaf. Wrap it tightly in plastic wrap or aluminum foil. Then, place it in a freezer bag. It can last up to 3 months in the freezer. When ready to eat, let it thaw in the fridge overnight. Recommended storage containers Use a glass or plastic container with a tight lid for short-term storage. For freezing, use freezer-safe bags or containers. This helps prevent freezer burn and keeps your loaf fresh. Best methods for reheating without drying To reheat your vegan lemon loaf, preheat your oven to 350°F (180°C). Place the loaf in the oven for about 10-15 minutes. This warms it evenly without drying it out. You can also microwave a slice for about 20-30 seconds. Cover it with a damp paper towel to keep it moist. How to refresh the loaf after freezing If you froze the loaf, thaw it in the fridge overnight. For a fresh taste, warm it in the oven as mentioned. You can also add a bit of lemon glaze after reheating for extra flavor. Enjoy the bright taste of your vegan lemon loaf! Can I replace the all-purpose flour with whole wheat flour? Yes, you can use whole wheat flour. It makes the loaf denser. The flavor may change slightly. If you want a lighter loaf, mix half and half. How long does the vegan lemon loaf last? The loaf lasts about 3 to 5 days at room temperature. Keep it in a sealed container. For longer storage, freeze it. It can last up to 3 months in the freezer. Can I make this recipe in advance? You can make this loaf a day ahead. It tastes great after resting overnight. Just store it well to keep it fresh. What can I use instead of almond milk? You can use soy milk, oat milk, or coconut milk. Each one gives a unique flavor. Choose your favorite plant-based milk for the best taste. Can I make this loaf without apple cider vinegar? Yes, but the vinegar adds a nice tang. You can use lemon juice instead. It will keep the loaf moist and add more lemon flavor. Is it necessary to include poppy seeds? No, poppy seeds are optional. They add a fun texture and look nice. If you prefer, leave them out or try chia seeds. You now have a clear guide to making a vegan lemon loaf. With just a few ingredients, step-by-step instructions, and tips, you can create a tasty treat. Remember, feel free to customize flavors or adapt for dietary needs. Proper storage will keep your loaf fresh for longer. Enjoy experimenting and sharing this delightful recipe with others. Whether for yourself or loved ones, this lemon loaf brings joy to any occasion. Keep baking and savor the results!
Save It Jump to Recipe

Are you ready to brighten your day with a burst of fresh flavor? My Vegan Lemon Loaf is not just delightful; it’s simple to make and bursting with zesty goodness. Packed with wholesome ingredients, it’s perfect for brunch or a sweet afternoon treat. In this guide, I’ll walk you through every step, from mixing to baking. Let’s bring a slice of sunshine into your kitchen!

Ingredients

Main Ingredients

– 1 ½ cups all-purpose flour

– 1 cup granulated sugar (or coconut sugar)

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ¼ teaspoon salt

– 1 cup almond milk (or other plant-based milk)

– ⅓ cup vegetable oil (or melted coconut oil)

– 1 tablespoon apple cider vinegar

– Zest and juice of 2 lemons

– 1 teaspoon vanilla extract

– Optional: 1 tablespoon poppy seeds

To make the best vegan lemon loaf, you need fresh ingredients. Fresh lemons give a bright taste. You can choose between granulated sugar or coconut sugar. Coconut sugar adds a hint of caramel flavor.

Baking powder and baking soda help the loaf rise. They make it light and fluffy. Salt enhances all the flavors in the loaf. For the liquid, almond milk works well. It’s creamy and rich. You can use any plant-based milk you like.

Oil keeps the loaf moist and tender. Coconut oil adds a yummy hint of coconut. Apple cider vinegar reacts with the baking soda. It helps the loaf rise more.

Zesting the lemons adds a burst of flavor. It makes the loaf taste fresh and zesty. The lemon juice gives it a nice tang. Together, they create a delightful balance.

If you want a bit of crunch, try adding poppy seeds. They add texture and make the loaf even more special.

This recipe is simple and fun. You can find the full recipe later in the article. Enjoy the process of gathering these ingredients. It’s the first step toward a delicious treat!

Step-by-Step Instructions

Preparation Steps

1. Preheating the oven: Start by preheating your oven to 350°F (180°C). This step is key for even baking.

2. Preparing the loaf pan: Take a standard loaf pan and grease it lightly. You can also line it with parchment paper. This helps with easy removal later.

3. Mixing dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are well combined.

Combining Ingredients

1. Mixing wet ingredients separately: In another bowl, pour in the almond milk, vegetable oil, and apple cider vinegar. Add the lemon zest, lemon juice, and vanilla extract. Stir until everything blends smoothly.

2. Merging wet and dry mixtures: Gradually pour the wet ingredients into the dry ones. Gently stir until just combined. Don’t worry about lumps; they will bake out.

3. Adding optional ingredients: If you want extra texture, fold in the poppy seeds. This adds a nice crunch to your loaf.

Baking & Cooling

1. Transferring the batter to the pan: Pour the batter into your prepared loaf pan. Use a spatula to smooth out the top for an even bake.

2. Baking time and testing for doneness: Place the loaf in the oven. Bake for 45-50 minutes. To check if it’s done, insert a toothpick in the center. It should come out clean.

3. Cooling process tips: Once baked, take the loaf out of the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps keep the loaf from getting soggy.

Tips & Tricks

Baking Successfully

To bake a perfect vegan lemon loaf, start with your ingredients. Use fresh lemon zest for a great taste. This adds a bright flavor. Measure your flour carefully. Spoon it into your cup and level it off with a knife. This method keeps your loaf from being too dense.

If you’re allergic to gluten, use gluten-free flour. You can find blends made for baking. For nut allergies, substitute almond milk with oat or soy milk. These work just as well in the recipe.

Enhancing Flavor

To boost the lemon flavor, add more lemon zest. You can also mix in spices like ginger or cardamom for warmth. If you want a sweeter loaf, add a touch more sugar or maple syrup.

For a glaze, mix powdered sugar with lemon juice until smooth. Drizzle this over the cooled loaf for a nice finish. It makes the loaf look great and adds a sweet touch.

Variations

Flavor Variations

You can make your vegan lemon loaf even more fun by adding different flavors. Here are a few ideas:

– Fruits: Add fresh blueberries or cranberries to your batter. Both fruits add a sweet and tart flavor. They also give a nice pop of color.

– Herbs: Try mixing in fresh thyme or basil. These herbs add a surprising twist to the loaf. Their unique taste pairs well with lemon.

– Chocolate Chips: For a chocolatey treat, fold in some vegan chocolate chips. The rich chocolate balances the zesty lemon. It’s a great surprise in every bite.

Dietary Variations

It’s easy to adjust this recipe to fit different diets. Here are some good options:

– Gluten-Free: To make a gluten-free lemon loaf, swap the all-purpose flour for a gluten-free flour blend. Make sure it has xanthan gum for the best texture.

– Sugar-Free: You can use mashed bananas or unsweetened applesauce instead of sugar. This change will keep your loaf sweet without added sugar.

– Oil-Free: For an oil-free version, replace the vegetable oil with unsweetened applesauce. This keeps your loaf moist and adds a light sweetness.

Feel free to mix and match these ideas to create your perfect vegan lemon loaf. For the full recipe, check out the earlier section!

Storage Info

Storing the Vegan Lemon Loaf

To keep your vegan lemon loaf fresh and tasty, follow these storage tips.

Short-term storage (at room temperature)

You can store the loaf at room temperature for 2 to 3 days. Place it in an airtight container to prevent it from drying out. If you notice it getting too dry, a slice of apple or a piece of bread in the container helps maintain moisture.

Long-term storage (freezing instructions)

For longer storage, freeze the loaf. Wrap it tightly in plastic wrap or aluminum foil. Then, place it in a freezer bag. It can last up to 3 months in the freezer. When ready to eat, let it thaw in the fridge overnight.

Recommended storage containers

Use a glass or plastic container with a tight lid for short-term storage. For freezing, use freezer-safe bags or containers. This helps prevent freezer burn and keeps your loaf fresh.

Reheating Tips

Best methods for reheating without drying

To reheat your vegan lemon loaf, preheat your oven to 350°F (180°C). Place the loaf in the oven for about 10-15 minutes. This warms it evenly without drying it out. You can also microwave a slice for about 20-30 seconds. Cover it with a damp paper towel to keep it moist.

How to refresh the loaf after freezing

If you froze the loaf, thaw it in the fridge overnight. For a fresh taste, warm it in the oven as mentioned. You can also add a bit of lemon glaze after reheating for extra flavor. Enjoy the bright taste of your vegan lemon loaf!

FAQs

Common Questions

Can I replace the all-purpose flour with whole wheat flour?

Yes, you can use whole wheat flour. It makes the loaf denser. The flavor may change slightly. If you want a lighter loaf, mix half and half.

How long does the vegan lemon loaf last?

The loaf lasts about 3 to 5 days at room temperature. Keep it in a sealed container. For longer storage, freeze it. It can last up to 3 months in the freezer.

Can I make this recipe in advance?

You can make this loaf a day ahead. It tastes great after resting overnight. Just store it well to keep it fresh.

Specific Ingredient Questions

What can I use instead of almond milk?

You can use soy milk, oat milk, or coconut milk. Each one gives a unique flavor. Choose your favorite plant-based milk for the best taste.

Can I make this loaf without apple cider vinegar?

Yes, but the vinegar adds a nice tang. You can use lemon juice instead. It will keep the loaf moist and add more lemon flavor.

Is it necessary to include poppy seeds?

No, poppy seeds are optional. They add a fun texture and look nice. If you prefer, leave them out or try chia seeds.

You now have a clear guide to making a vegan lemon loaf. With just a few ingredients, step-by-step instructions, and tips, you can create a tasty treat. Remember, feel free to customize flavors or adapt for dietary needs. Proper storage will keep your loaf fresh for longer. Enjoy experimenting and sharing this delightful recipe with others. Whether for yourself or loved ones, this lemon loaf brings joy to any occasion. Keep baking and savor the results!

- 1 ½ cups all-purpose flour - 1 cup granulated sugar (or coconut sugar) - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup almond milk (or other plant-based milk) - ⅓ cup vegetable oil (or melted coconut oil) - 1 tablespoon apple cider vinegar - Zest and juice of 2 lemons - 1 teaspoon vanilla extract - Optional: 1 tablespoon poppy seeds To make the best vegan lemon loaf, you need fresh ingredients. Fresh lemons give a bright taste. You can choose between granulated sugar or coconut sugar. Coconut sugar adds a hint of caramel flavor. Baking powder and baking soda help the loaf rise. They make it light and fluffy. Salt enhances all the flavors in the loaf. For the liquid, almond milk works well. It’s creamy and rich. You can use any plant-based milk you like. Oil keeps the loaf moist and tender. Coconut oil adds a yummy hint of coconut. Apple cider vinegar reacts with the baking soda. It helps the loaf rise more. Zesting the lemons adds a burst of flavor. It makes the loaf taste fresh and zesty. The lemon juice gives it a nice tang. Together, they create a delightful balance. If you want a bit of crunch, try adding poppy seeds. They add texture and make the loaf even more special. This recipe is simple and fun. You can find the full recipe later in the article. Enjoy the process of gathering these ingredients. It’s the first step toward a delicious treat! 1. Preheating the oven: Start by preheating your oven to 350°F (180°C). This step is key for even baking. 2. Preparing the loaf pan: Take a standard loaf pan and grease it lightly. You can also line it with parchment paper. This helps with easy removal later. 3. Mixing dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are well combined. 1. Mixing wet ingredients separately: In another bowl, pour in the almond milk, vegetable oil, and apple cider vinegar. Add the lemon zest, lemon juice, and vanilla extract. Stir until everything blends smoothly. 2. Merging wet and dry mixtures: Gradually pour the wet ingredients into the dry ones. Gently stir until just combined. Don’t worry about lumps; they will bake out. 3. Adding optional ingredients: If you want extra texture, fold in the poppy seeds. This adds a nice crunch to your loaf. 1. Transferring the batter to the pan: Pour the batter into your prepared loaf pan. Use a spatula to smooth out the top for an even bake. 2. Baking time and testing for doneness: Place the loaf in the oven. Bake for 45-50 minutes. To check if it's done, insert a toothpick in the center. It should come out clean. 3. Cooling process tips: Once baked, take the loaf out of the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps keep the loaf from getting soggy. To bake a perfect vegan lemon loaf, start with your ingredients. Use fresh lemon zest for a great taste. This adds a bright flavor. Measure your flour carefully. Spoon it into your cup and level it off with a knife. This method keeps your loaf from being too dense. If you're allergic to gluten, use gluten-free flour. You can find blends made for baking. For nut allergies, substitute almond milk with oat or soy milk. These work just as well in the recipe. To boost the lemon flavor, add more lemon zest. You can also mix in spices like ginger or cardamom for warmth. If you want a sweeter loaf, add a touch more sugar or maple syrup. For a glaze, mix powdered sugar with lemon juice until smooth. Drizzle this over the cooled loaf for a nice finish. It makes the loaf look great and adds a sweet touch. {{image_4}} You can make your vegan lemon loaf even more fun by adding different flavors. Here are a few ideas: - Fruits: Add fresh blueberries or cranberries to your batter. Both fruits add a sweet and tart flavor. They also give a nice pop of color. - Herbs: Try mixing in fresh thyme or basil. These herbs add a surprising twist to the loaf. Their unique taste pairs well with lemon. - Chocolate Chips: For a chocolatey treat, fold in some vegan chocolate chips. The rich chocolate balances the zesty lemon. It's a great surprise in every bite. It’s easy to adjust this recipe to fit different diets. Here are some good options: - Gluten-Free: To make a gluten-free lemon loaf, swap the all-purpose flour for a gluten-free flour blend. Make sure it has xanthan gum for the best texture. - Sugar-Free: You can use mashed bananas or unsweetened applesauce instead of sugar. This change will keep your loaf sweet without added sugar. - Oil-Free: For an oil-free version, replace the vegetable oil with unsweetened applesauce. This keeps your loaf moist and adds a light sweetness. Feel free to mix and match these ideas to create your perfect vegan lemon loaf. For the full recipe, check out the earlier section! To keep your vegan lemon loaf fresh and tasty, follow these storage tips. Short-term storage (at room temperature) You can store the loaf at room temperature for 2 to 3 days. Place it in an airtight container to prevent it from drying out. If you notice it getting too dry, a slice of apple or a piece of bread in the container helps maintain moisture. Long-term storage (freezing instructions) For longer storage, freeze the loaf. Wrap it tightly in plastic wrap or aluminum foil. Then, place it in a freezer bag. It can last up to 3 months in the freezer. When ready to eat, let it thaw in the fridge overnight. Recommended storage containers Use a glass or plastic container with a tight lid for short-term storage. For freezing, use freezer-safe bags or containers. This helps prevent freezer burn and keeps your loaf fresh. Best methods for reheating without drying To reheat your vegan lemon loaf, preheat your oven to 350°F (180°C). Place the loaf in the oven for about 10-15 minutes. This warms it evenly without drying it out. You can also microwave a slice for about 20-30 seconds. Cover it with a damp paper towel to keep it moist. How to refresh the loaf after freezing If you froze the loaf, thaw it in the fridge overnight. For a fresh taste, warm it in the oven as mentioned. You can also add a bit of lemon glaze after reheating for extra flavor. Enjoy the bright taste of your vegan lemon loaf! Can I replace the all-purpose flour with whole wheat flour? Yes, you can use whole wheat flour. It makes the loaf denser. The flavor may change slightly. If you want a lighter loaf, mix half and half. How long does the vegan lemon loaf last? The loaf lasts about 3 to 5 days at room temperature. Keep it in a sealed container. For longer storage, freeze it. It can last up to 3 months in the freezer. Can I make this recipe in advance? You can make this loaf a day ahead. It tastes great after resting overnight. Just store it well to keep it fresh. What can I use instead of almond milk? You can use soy milk, oat milk, or coconut milk. Each one gives a unique flavor. Choose your favorite plant-based milk for the best taste. Can I make this loaf without apple cider vinegar? Yes, but the vinegar adds a nice tang. You can use lemon juice instead. It will keep the loaf moist and add more lemon flavor. Is it necessary to include poppy seeds? No, poppy seeds are optional. They add a fun texture and look nice. If you prefer, leave them out or try chia seeds. You now have a clear guide to making a vegan lemon loaf. With just a few ingredients, step-by-step instructions, and tips, you can create a tasty treat. Remember, feel free to customize flavors or adapt for dietary needs. Proper storage will keep your loaf fresh for longer. Enjoy experimenting and sharing this delightful recipe with others. Whether for yourself or loved ones, this lemon loaf brings joy to any occasion. Keep baking and savor the results!

Vegan Lemon Loaf

Savor the bright flavors of our Zesty Vegan Lemon Loaf! This easy-to-follow recipe combines fresh lemon juice and zest with simple plant-based ingredients for a deliciously moist treat. Ideal for a cozy afternoon or a delightful dessert, this loaf is perfect for sharing. Click through to discover the full recipe, plus tips for an optional sweet glaze that will elevate your baking game! Enjoy a zesty slice of sunshine today!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar (substitute with coconut sugar for a healthier option)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup almond milk (or your preferred plant-based milk)

⅓ cup vegetable oil (can also use melted coconut oil for a tropical twist)

1 tablespoon apple cider vinegar

Zest of 2 lemons, finely grated

¼ cup fresh lemon juice

1 teaspoon vanilla extract

Optional: 1 tablespoon poppy seeds to enhance texture

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (180°C). Prepare a standard loaf pan by greasing it lightly or lining it with parchment paper for easy removal later.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until the mixture is uniform and well combined.

      Combine Wet Ingredients: In another bowl, combine the almond milk, vegetable oil, apple cider vinegar, lemon zest, fresh lemon juice, and vanilla extract. Stir until the mixture is smooth and all liquid ingredients are thoroughly blended.

        Combine Wet and Dry Mixtures: Gradually pour the blended wet ingredients into the bowl containing the dry ingredients. Gently stir the mixture until just combined. Take care not to overmix; a few lumps are fine.

          Add Texture (Optional): If desired, fold in the poppy seeds carefully to incorporate them into the batter for an delightful crunch.

            Prepare for Baking: Transfer the batter into the prepared loaf pan, and using a spatula, smooth out the top to create an even surface.

              Bake the Loaf: Place the loaf in the preheated oven and bake for 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the loaf is fully baked.

                Cooling Process: After baking, take the loaf out of the oven and allow it to cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack to cool completely.

                  Optional Sweet Glaze: For an extra touch, create a simple glaze by mixing 1 cup powdered sugar with 2 tablespoons lemon juice in a bowl until smooth. Drizzle this over the cooled loaf for a delightful finish.

                    Prep Time: 15 mins | Total Time: 1 hr | Servings: 8

                      - Presentation Tip: Slice the loaf and arrange on a decorative serving plate. Garnish with additional lemon zest or a few sprigs of fresh mint for added visual appeal. Enjoy your refreshing treat!

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