Glazed Lemon Loaf

I’ve been playing around with powdered egg replacers lately because I bought some on sale last month. Normally, I just use flax or chia eggs, but I have found that for some more traditional items (e.g., old school chocolate chip cookies, loafs) that the powdered egg replacers really do an amazing job. Most of the time I still use just chia or flax eggs, but when I’m making items that I don’t want the chia or flax to be evident, I use the powder. You really can’t feel bad about it since it is made up of just starch, baking soda and baking powder.

This recipe is pretty much similar to my lemon-lime loaf except that I use a glaze and a powdered egg replacer. I found that the texture of the loaf was softer when using the powdered egg-replacer as opposed to If you want a healthier options, omit the glaze at the end. You could also switch the lemons for limes or oranges.


– 1 tablespoon powdered egg-replacer
– 1/4 cup water
– 1/2 cup vegan buttermilk (1 tablespoon lemon juice, 1/2 cup unsweetened almond milk)
– 1/2 cup vegan butter or coconut oil
– 3/4 cup organic cane sugar
– 1 teaspoon lemon juice
– 1 tablespoon lemon rind, finely grated and packed
– 1.5 cups all-purpose flour
– 2 tablespoons chia seeds or poppy seeds
– 1 teaspoon baking powder
– pinch of salt

– 2 tablespoons lemon juice
– 4 tablespoons vegan powdered sugar

1. Preheat oven to 350F. 
2. Make your buttermilk.  Add 1 tablespoon citrus juice to a liquid measuring cup, and add enough almond milk to equal 1/2 cup.  let sit 5 minutes.
3. In a medium sized bowl, mix the butter and sugar until fully combined. Make your vegan eggs (1 tablespoon powered egg replacer and 1/4 cup water) and mix it in.
4. Add in the peel and citrus juice, along with the buttermilk.  Mix until combined.
5. Fold in the dry ingredients (flour, baking powder, salt, chia seeds/poppy seeds). Do not over mix.
6. Pour your batter into a small 8 x 4″ loaf pan, lined with parchment paper.  Bake for 50 minutes.  The top will only be slightly coloured and a toothpick should come out clean.
7. Let sit in pan for 10 minutes and then remove to a cooling rack.
8. In a small pot over medium heat, combine 2 tablespoons citrus juice with 4 tablespoons sugar and stir until dissolved. With a pastry brush, brush the glaze over the loaf. Let cool.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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