Ok- first disclaimer- You do NOT need to make the entire batch of frosting! I wanted to make a full one so that you could see what the Ultimate level of frosting would be. But cut it in half, or even more, thin it out to make just a drizzle… Whatever you want.

My last dessert post was for Everyday Lemon Bars. I’ve always liked lemon desserts and beverages. They are so fresh and crisp. The brightness of the citrus wakes up your taste buds, and I think I’ve always responded to the bright happiness of the yellow fruit. And have you ever smelled a lemon blossom? SO good.

Which is why, when I was looking to spruce up my yard a bit a few years ago. I went on the hunt for a Meyer Lemon tree. The guy at the garden center told me they were all out when I went, and said they would have them in again in April. About  5 or 6 months away.

No problem.

I waited until April came and went back and got myself my very own dwarf Meyer Lemon tree. I loved it! The first year it just kind of sat there. But it was still cute.

This past summer it was full of blooms, and soon I saw little green baby lemons forming as the pollinated flowers withered. I’ve watched over my little lemons, checking for pests, hand watering, taking pictures of their development.

So when they finally had been bright yellow for some time, I knew it was time to celebrate my very first batch of lemons!  I still have plans for a Lemon beverage to complete my homage, but here is a take on another one of my favorite lemon treats.

I upped the health factor by subbing out half of the all purpose flour to whole wheat, replacing the dairy with a plant milk, coconut oil instead of butter, and aquafaba instead of eggs. I also added in some Lucuma to join with all that lemony Vitamin C for a super antioxidant boost! But lets be honest…its still a tasty treat…so take it easy!

Vegan Frosted Lemon Loaf with Lacuma

Ingredients:

1/2 cup plant milk

1/2 teaspoon apple cider vinegar

1 1/4 cup AP Flour

1 cup ww Pastry Flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1 Tablespoon Lacuma (optional)

1 teaspoon salt

2 Tablespoons Refined Coconut oil

1 cup Organic Sugar

2 Tablespoons Aquafaba

2 teaspoons lemon extract

1 teaspoon vanilla extract

Zest of 2 lemons

1/2 cup lemon juice (approx 2 large lemons)

Lemon Frosting:

2 cups powdered sugar

3 teaspoons lemon juice

2 Tablespoons plant based milk (+more for consistency)

Procedure:

Preheat oven to 350 degrees.

Spray or lightly oil a bread pan and line with parchment paper, lightly oiling the paper as well.

Measure plant milk and add apple cider vinegar. Stir and set aside to curdle.

In a large bowl, sift the flours, baking soda, baking powder, lacuma, if using, and salt. Stir to mix well. Set aside.

In a mixer with a whisk attachment, add coconut oil and sugar and mix until crumbly. Add Aquafaba,  lemon extract, vanilla extract, lemon zest. Beat until thick and fluffy.

Lower speed and alternate adding the lemon juice, dry ingredients, and curdled milk, mixing after each addition until blended. Scrape down sides as needed.

Pour the batter into the pan and smooth the top.

Bake for 45-55 minutes.  A wooden skewer inserted will come out clean.

Cool in the pan on a cooling rack until it is just warm to the touch, about 30-40 minutes.

While the cake is cooling, make frosting by adding powdered sugar, lemon juice and milk, mixing with a fork until smooth. It will be a thick frosting. You want it to harden up a bit on the top of the cake so that when you cut slices, it doesn’t ooze off.

Allow to set overnight.

Slice into reasonable sized hunks!