One bowl lemon loaf made with no butter, no eggs and no milk! This easy lemon bread is the BEST recipe takes minutes to make and uses simple, pantry ingredients. Vegan, Gluten Free and tips to make it sugar free!
Preheat the oven to 200C/400F. Line a loaf pan with parchment paper and set aside.
In a mixing bowl, add your self-rising flour, baking powder and superfine sugar/caster sugar, and mix well. Add your lemon zest, water, oil and lemon juice, and mix well, until a smooth batter remains.
Transfer the batter into the lined loaf pan and bake for 40-45 minutes, or until a skewer comes out clean.
Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, glaze the loaf and slice.
To make the glaze, combine your powdered sugar with either 1-2 tablespoons of lemon juice, milk or water, until desired texture remains.
* To keep it sugar free, please refer to the body of the post. You can also make your own superfine/caster sugar by blending your sugar into a finer consistency.
TO STORE- Store lemon loaf at room temperature in a sealed container, for up to 5 days. You can also refrigerate it, and it will keep fresh for up to 10 days.
TO FREEZE- Place loaf in a freezer-friendly container and store in the freezer for up to 6 months. You can also freeze individual slices, and keep them in ziplock bags.