I have many MANY pet peeves (shocking, I know, because I just seem so calm, relaxed and easy going HA!). But there is one food-related pet peeve of mine that just REALLY gets to me – when recipes and TV shows say “let’s make a CLASSIC!” A classic? A classic in who’s house?! America is the culmination of cultures from all over the world. I am Indian, so why would an apple pie or ham be a “classic” in my home? A classic to me is chiroti, rava dosa, lemon rice – I can go on, but you get the point.

Which is why I wanted to be very specific when identifying this recipe as a European classic – and it’s delicious! And by the way – I say European, because the exact origins are in between Italy and France, so I want to make sure the proper credit if given, without shafting another! But, you can’t go wrong with this recipe! And why mess up a European classic by reinventing the wheel, when Ina Garten has done it for me already?! Her recipe looked delicious and I had several seedless lemons – graciously gifted to me by the Wonderful Seedless Lemon company, so I decided to make Ina Garten’s Lemon Yogurt Loaf, but vegan!

Full video of my Lemon Yogurt Recipe here!

Lemon Yogurt Loaf: (inspired by Ina Garten’s Lemon Yogurt Loaf)

Equipment: standard 8½ x 4¼ x 2½-inch loaf pan

To coat the pan:

• softened plant-based butter
• AP flour

Dry Ingredients:

• 1 1/2 cups AP flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt

Wet Ingredients:

• 1 cup full fat unsweetened non dairy yogurt
• 1 cup sugar
• 9 tbsp vegan egg substitute like JUST Egg
• 1 heaping tbsp lemon zest
• 1/2 teaspoon pure vanilla extract
• 1/2 cup lemon olive oil from Brightland

First glaze:

• 1/3 cup raw cane sugar
• 1/3 cup freshly squeezed lemon juice

Second glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice

Preheat oven to 350. Grease & flour the standard loaf pan.

1. Sift together dry ingredients. Whisk together wet ingredients. Gradually add in fry to wet until combined. Bake at 350 for 60-70 mins until inserted tester is clean.

2. Simmer sugar and lemon juice together until sugar is dissolved. Let cool.

3. Whisk together powdered sugar & lemon juice until liquid icing texture.

4. Poke holes in room temp loaf. Pour on first glaze & allow to seep in for 10-15 mins. Pour on second glaze. Cut & serve.