Move over Starbucks, there is a new lemon loaf in town. This cannabis-infused lemon loaf cake is flavorful, easy to make and is 100% vegan!Jump to Recipe
Copycat Starbucks Vegan Lemon Loaf
This lemon loaf bread is soooo good that someone asked my hand in marriage after taking a big bite out of a slice! o.o
Even though this has now become a semi-regular occurrence in my life, a girl can still be flattered.
Even though I had to say no to her proposal, I still gave them the recipe for the best lemon loaf in the world.
(Don’t worry, we are still friends after everything ;P )
So believe me when I say that you’ll want to make two of these babies because the 1st loaf will disappear in seconds.
You should also try my chocolate chip weed cookies!
The Secret Behind the Most Moist Lemon Loaf
Blended silken tofu is the secret ingredient behind a lemon cake that stays moist for days!
Trust me its a game changer!
But if you can’t get your hands this type of tofu, you can replace it with your favorite plant-based yogurt in a pinch.
Are you a loaf lover?
You should try my canna-banana nut bread!
Glaze it up!
The secret to a perfect loaf glaze is to make it thicckkkk.
Too thin glaze will drip on the side of the cake and won’t give you that spectacular bakery look.
You should aim to be able to trace a figure with your icing and be able to wait about 6 seconds before the figure melts back into the rest of the icing.
Warm icing will become more fluid. So I like to spread this type of icing on a slightly still-warm loaf so that the icing spread and level-out by itself.
You can also slightly heat your icing in the microwave before decorating your loaf, but be careful, icing can become quite hot.
This Lemon loaf cake is:
- Extra moist
- Easy to make
- And even freezes well!
You can also estimate the potency of your edibles by using my THC calculator.
Perfectly Lemony Vegan Loaf Cake
- 150g (2/3 cup) combination of vegetable oil and Cannabis-infused oil , depending on your potency preference
- 260g (1 cup) silken tofu
- Zest of 2 lemons
- 80g (1/3 cup) lemon juice
- 160g (2/3 cup) soy milk
- 120g (1/2 cup) white sugar
- 400g (3 cups) unbleached flour
- 1/2 tsp salt
- 2 tsp baking soda
- 125g (1 cups) powdered sugar
- 28g (2 tbsp) lemon juice or less adjust based on consistency
- Preheat the oven at 350F, or 180C.
- In a blender, blend all the wet ingredients until smooth.
- In a large bowl, add all the dry ingredients and mix together.
- Pour the wet ingredients over the dry ingredients and mix with a whisk until homogenous.
- Transfer the batter into a 12 x 4-inch loaf pan and cook for 1 hour, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool down at room temperature in its pan.
- While the lemon bread is cooling down, make the icing.
- Put the powdered sugar in a bowl and add the lemon juice one teaspoon at a time while mixing with a spoon. The icing will be very thick.
- Adjust the amount of lemon juice and powdered sugar depending on your preference.
- Spread the icing with the back of the spoon on the lemon cake. It can be done while the cake is still slightly warm.
- Let the cake rest until the icing is firm to the touch.
- Slice and enjoy.
- This recipe is for a large loaf pan. If you pans are smaller, fill with half the batter and cook in 2 batches.
- I like to dose my edibles at 10 mg of THC per portion. Adjust the potency of your edibles by using a mixture of cannabis-infused oil and regular vegetable oil.
- This loaf is perfect for freezing. Slice and wrap into individual portions and defrost as needed ( about 15 minutes).
Sensitivity to changes in oil: yes
Type of oil or infusion: Vegetable oil
But you could also use canna-milk in this recipe.
Dosing method: batch
This is my personal perception when made at a potency of around 25mg per portion ( 11-inch slice= 1 portion).
Strength potential: Medium-High
Sober version: replace with regular vegetable oil.
Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.