This vegan lemon loaf is the perfect blend of citrus flavor with a tender crumb. 🍋 Whether you’re enjoying it for breakfast, dessert, or a snack, this spring recipe will brighten your day! 🥰 Here’s the recipe: For the lemon loaf: 2 1/2 cups all-purpose flour 1 cup granulated sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup avocado oil 1 cup unsweetened almond milk 1 teaspoon vanilla extract 2 teaspoons lemon zest (2–3 large lemons) 1/4 cup lemon juice Icing: 3/4 cup powdered sugar 1–2 tablespoons lemon juice Instructions Preheat your oven to 350 degrees and line a 9×5 loaf pan lined with parchment paper for easy removal. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir in the almond milk, oil, and vanilla until just combined. Then, quickly mix in the lemon juice and zest. Pour the batter into the loaf pan and bake for 45-55 minutes. It’s ready when the edges are golden and a skewer inserted in the center comes out...