Starbucks Copycat Lemon Loaf

Preheat oven to 350 degrees F and lightly grease a standard loaf pan.

Blend the silken tofu (6 ounces), canola oil (0.25 cup), non-dairy milk (1 cup), granulated sugar (1 cup), zest (1 lemon), fresh lemon juice (2 tbsp), and vanilla extract (1 tsp) in a blender until smooth.

In a large bowl, whisk together the all purpose flour (2 cups), salt (0.5 tsp), baking powder (2 tsp), and baking soda (0.25 tsp). Now pour the wet mixture into the dry and mix with a large spoon until just combined. Do not over mix.

Pour into the prepared pan and bake for 35-45 minutes, until golden brown and a toothpick inserted comes out clean. Let the loaf cool in the pan for 10 minutes, then move to a cooling rack. Start 35m timer

While the loaf cools, add the powdered sugar (1 cup), non-dairy milk (1 tbsp), and fresh lemon juice (1 tbsp) to a medium-sized bowl and whisk until smooth. Once the loaf is cooled, drizzle or pour the glaze on top of the loaf. Let the glaze harden, if desired, before slicing and serving. Enjoy!