The English Vegan

Simple and Delicious Vegan Baking and Cooking

Lemon and Thyme Loaf Cake

lemon and thyme loaf cake


lemon and thyme loaf

Admittedly this cake is not a very seasonal bake, however I was given a new loaf tin for Christmas and when it comes to loaf cakes lemon immediately springs to mind with its gentle sharpness and sweet glaze. I have a fail safe lemon and blueberry loaf cake which already has its own post on my blog but I wanted to make something new and a little bit different. I surprisingly haven’t actually used aquafaba that much in my baking so I wanted to try veganising a recipe for this cake. I found the crumb wasn’t as light and open as my other lemon cake but it is in no way stodgy. Lemon and thyme is a very classic combination, it tends to be seen more in savoury than sweet, but herbs have been cropping up a lot in baking and since I first baked the rosemary chocolate chip cookies I have wanted to experiment with herbs. I was watching the latest episode of Simply Nigella and was partially inspired by the simplicity of her lemon and thyme bundt cake, the thyme adds a slight earthy and floral┬átaste to the cake which compliments the lemon and the specks of herb in the cake gives it an attractive finish. so if you are looking for a twist on an old favourite maybe this is the recipe for you.

Lemon and Thyme Loaf Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 10 servings

Lemon and Thyme Loaf Cake


  • 3/4 cup soy milk
  • 1tbsp fresh thyme finely chopped
  • 1/2 cup margarine
  • 1 cup sugar
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 6tbsp aquafaba - straight from the tin
  • 2 cups plain flour
  • 1 +1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • Icing:
  • 1/3 cup icing sugar - sifted
  • juice 1 lemon


  1. Preheat the oven to 180C and line a loaf tin with greaseproof paper
  2. Add the thyme to the milk and microwave for 1 minute, then leave to cool and add the lemon juice
  3. Beat the margarine and sugar until light and fluffy, stir in the lemon zest
  4. Mix together the flour, baking powder and salt
  5. Add 3 tbsp of aquafaba to the butter and sugar and stir thoroughly
  6. Add half the flour and stir until just combined
  7. Mix in the remaining aquafaba, flour and vanilla extract
  8. Pour into the lined tin and bake for 35-45 minutes or until a toothpick comes out clean when inserted
  9. Leave the cake in the tin for ten minutes to cool before putting on a cooling rack to cool completely
  10. Mix together the icing sugar and lemon juice slowly to make the icing, adjusting icing sugar/ lemon juice level depending on desired thickness
  11. Drizzle over the cake and finish with a few leaves of thyme.





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