Lemon Loaf

Ingredients

 * 1¾ cup unbleached white flour
 * 1 tsp baking powder
 * ½ tsp salt
 * 1 large lemon
 * ½ cup vegan margarine, or a light, natural oil like sunflower
 * 1 cup granulated beet sugar (I haven't tried this with unrefined brown sugar, but i imagine it would be fine)
 * equivalent of 2 eggs in egg replacer
 * ⅔ cup unflavoured or vanilla flavoured soy milk or nut milk
 * ½ tsp vanilla extract
 * ¼ cup extra granulated beet sugar that has been powdered in your coffee grinder (to get an icing sugar consistency, for the glaze)

Directions

 * 1) Lightly oil a loaf pan.
 * 2) Preheat your oven to 350°F.
 * 3) Mix together the dry ingredients (except the sugar).
 * 4) Finely grate the lemon peel (just the yellow part. The white part is bitter!) and stir into the flour mixture.
 * 5) Squeeze the juice from the lemon and in a small bowl, mix it with the ¼ cup of powdered beet sugar.
 * 6) Set aside for the glaze.
 * 7) Beat the margarine or oil and sugar together in a separate, large bowl, until it looks quite creamy.
 * 8) Add the egg replacer and alternate adding ½ of the flour mixture with ½ of milk mixture at a time, beating well between additions.
 * 9) Add the vanilla and mix well.
 * 10) Pour into the loaf pan and bake 50–60 minutes until it tests done (slip a toothpick into the centre and if it comes out clean, it's finished baking).
 * 11) Let cool on the counter for ten minutes, then drizzle with the glaze.
 * 12) Let cool another ten minutes, then turn out onto a cooling rack.
 * 13) Serve at room temperature.