Sweets, Vegan Food

Vegan Lemon Pound Cake


This vegan lemon pound cake is the perfect treat to make for lemon lovers! The buttery, dense cake is so soft and fluffy, it instantly melts in your mouth. Have this cake baking in the oven in just 15 minutes!

Why You’ll Love This Recipe 

  • Made with just 8 ingredients! All you need to make this beautiful vegan lemon pound cake and vanilla glaze is a few simple ingredients.
  • A Spring favourite. Once the weather begins to warm up, there’s nothing better than bright, lemon-y desserts! If you love lemon recipes, you have to try this Spicy Lemon Dill RigatoniLemon Dill Potato Salad, and this Blueberry Vodka Lemonade with Lemon Sugar Rim
  • No expensive ingredients. Many vegan pound cake recipes call for vegan sour cream and lemon extract, but these ingredients can be expensive and hard to find. This pound cake tastes just like classic pound cake, but is made with budget-friendly pantry staples instead! 

Key Ingredients and Substitutions

  • Vegan butter – For this vegan pound cake recipe, you’ll need your favorite vegan butter brought to room temperature (about 1-2 hours on the kitchen counter). If you’re short on time, cutting the butter into smaller chunks can help it warm faster. 
  • Sugar – White granulated cane sugar sweetens the loaf while keeping it really light and soft. To ensure your sugar is vegan-friendly, use organic sugar. 
  • Lemon – The key to the best lemon pound cake is lots of fresh lemon juice and lemon zest! I highly recommend fresh lemon juice over pre-bottled lemon juice. The flavor is unparalleled. 
  • Nondairy milk – Soy milk or oat milk are my favorite plant-based milks to use when making a homemade vegan buttermilk, but you can really use any unsweetened milk you have. 
  • Flour – I like to use a blend of all-purpose flour and cake flour to make this pound cake extra light and fluffy, but all all-purpose flour will work. 
  • Baking powder – In order to make cakes rise, it’s important to use leavening agents. Make sure your baking powder is fresh or else your cake won’t rise as well as it should. 

How to Make Vegan Lemon Pound Cake

  1. Cream the butter and sugar. Place the room temperature vegan butter and granulated sugar in the bowl of a stand mixer and cream for a few minutes on a lower speed. After a couple of minutes, it should become well combined and light and fluffy. The air pockets in the mixture are essential to a light pound cake. 
  2. Combine the dry ingredients. Sift the flour, baking powder and salt into a separate large bowl. Mix well to combine. 
  3. Make the buttermilk. In a small bowl or liquid measuring cup, combine the lemon juice and nondairy milk. Set aside for a few minutes to curdle, then add the vanilla extract. 
  4. Add the ingredients to the butter mixture. Mix again on low speed until just combined. 
  5. Fold in the lemon zest. Lastly fold in the fresh lemon zest, then spread the vegan pound cake batter into the prepared loaf pan. 
  6. Bake. Bake the vegan pound cake for 50-55 minutes, or until golden brown and a toothpick inserted into the centre of the loaf comes out clean. 
  7. Allow to cool. Remove the loaf from the oven and let sit for 20 minutes. After 20 minutes, lift the pound cake out of the pan using the parchment paper and transfer to a wire cooling rack to cool completely. 
  8. Prepare the glaze. While the pound cake cools, prepare the vanilla glaze. In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and nondairy milk. 
  9. Glaze and serve. Once the cake has cooled completely, pour the sweet glaze overtop and sprinkle with additional fresh lemon zest and poppy seeds. Slice and enjoy! 

Ideas for Serving

Pound cake is one of those classic desserts that’s perfect for any occasion like coffee Sunday, holidays, potlucks, or a casual weeknight dessert.

Serve on it’s own with extra lemon zest, vegan whipped cream and fresh berries and pair with a glass of your favorite nondairy milk. It also pairs well with a hot cup of coffee or tea, or to make it even more decadent, serve with a scoop of your favorite vegan vanilla ice cream. 

How to Store

Leftover lemon pound cake will keep best in an airtight container at room temperature for up to 3 days. If you need to store it for longer than 3 days, place it in the refrigerator, covered, for up to 1 week. 

Recipe FAQs 

Can I make this vegan pound cake gluten-free? 

I haven’t personally tested a gluten-free version of this vegan pound cake, but if you’d like to experiment, I’d recommend replacing the flour with a 1:1 Gluten-Free flour mix. It likely won’t be as fluffy as the original version make with cake flour, but it will likely work! Let me know in the comments if you give it a try.

Avoid using gluten-free flours like oat flour or almond flour – these flours absorb liquid very differently than all-purpose flour and cannot be used as a cup for cup substitute. 

Can I freeze vegan pound cake?

Yes! This vegan lemon pound cake freezes well and can be frozen whole or in slices for up to 3 months. To freeze, follow the recipe as written then allow the pound cake to cool completely to room temperature. Omit the glaze, then wrap the pound cake tightly in plastic wrap. When ready to eat, thaw the cake in the refrigerator overnight then bring to room temperature. Top with the glaze and serve as desired! 

Can I use a different type of sweetener in vegan pound cake instead of sugar?

I wouldn’t recommend it. Swapping the granulated sugar with another sweetener such as maple syrup or agave would make the batter too wet and replacing it with brown sugar or coconut sugar would make the pound cake really dark. For best results, I recommend using white sugar. 

I don’t have a loaf pan. Can I bake this in another baking dish?

This vegan pound cake can be baked in a larger baking dish like an 8×8 baking pan with a reduced baking time (start with about 30 minutes). 

Similar Vegan Cake Recipes to Try Next

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Lemon Pound Cake Recipe

  • Author: Liv B
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf cake


This vegan lemon pound cake is the perfect treat to make for lemon lovers! The buttery, dense cake is so soft and fluffy, it instantly melts in your mouth. Have this cake baking in the oven in just 15 minutes!


  • 1/2 cup vegan butter, room temperature
  • 1 cup white sugar
  • 1/4 cup lemon juice (about 2 lemons)
  • 3/4 cup nondairy milk like oat or soy
  • 1 tsp vanilla extract
  • 2 cups flour (250 g) (I did half all-purpose and half cake flour to make it extra fluffy)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp lemon zest plus extra for decorating top
  • sprinkle of poppyseeds for top

Vanilla Glaze:

  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 12 tbsp nondairy milk


  1. Preheat oven to 350 F. Spray a loaf pan (9×5 or mine was 8.5×4.5) with cooking spray and then line it with parchment paper, cutting it to fit the pan so the sides hang over a bit for easy cake removal.
  2. Add the room temperature vegan butter and sugar to the bowl of a stand mixer and cream for a few minutes on a lower speed (nothing too fast) until light and fluffy.
  3. In a separate bowl, combine flour, baking powder and salt. If you have time to sift them, I recommend doing that to remove any lumps!
  4. Combine the lemon juice and nondairy milk. It will curdle and make a vegan buttermilk. Add the vanilla.
  5. Add the milk mixture and flour mixture to the creamed butter mixture and mix on a low speed until just combined. Don’t overmix as it can result in a dense and gummy texture.
  6. Fold in the lemon zest with a spatula, then spread into prepared loaf pan.
  7. Bake for 50-55 minutes, until golden brown on top with a few cracks. Insert a toothpick in the centre and if it comes out clean or with a few crumbs clinging, its ready.
  8. Remove from the oven and let it sit for 20 minutes, then lift the cake out with the parchment paper and place onto a wire cooling rack to cool completely.
  9. Meanwhile, whisk together glaze ingredients. Once cake is cool, pour glaze overtop and sprinkle on lemon zest and poppyseeds. Enjoy!


Store cake, covered at room temperature up to 3 days or in the fridge up to 1 week.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes


  1. This is so good! I added poppyseeds to the batter and skipped the glaze and it was still delightful!

  2. I’m just about to make this for the second time in a week, except this time I’m making two because it disappears so quickly. Followed the recipe exactly and it was so delicious!

  3. Great recipe! Made this for my very non-vegan family members for Easter lunch. My Italian in-laws (I live in Italy) who have never had pound cake before LOVED IT. They also mentioned they don’t normally like “dry cakes” (desserts that aren’t pastries, ice cream, pies, for example) but they both asked for seconds!

  4. Victoria Hodge

    OK, I have to leave another review because I got an outstanding reaction to this cake from non-vegans! Made this cake to take to a friends 1st birthday party for their little boy. All of our friends as well as the family members at the party LOVED this cake. I wasn’t surprised to see people wanting another slice- and by the end it was all gone! When they asked about ingredients some of the aunts were perplexed to find out there’s no eggs or milk- *chefs kiss* thanks Liv B- you are an amazing recipe designer! 💕

  5. The sides and bottom of mine turned out burnt. Is there another way to bake this that could help with that? The inside was perfect and cakey and the flavor was amazing (I just cut off the sides lol) and I wanna make it again!

  6. super texture!

  7. Absolutely wonderful! This has a nice gentle lemon and vanilla flavour which I enjoyed a lot. Thanks for the recipe:)

  8. Can I make this in an 8×8 cake pan and just cook for less time?

  9. Amazing! So amazing, I want to gift it for Christmas! Any recommendations on how to pack it up/what materials so it can hold up a 4+ hour trip? The latest I can bake it is 2 days before 😬

    I was thinking of baking it in a cardboard disposable loaf pan so I can gift it in that same pan, but I still need to cover it in something so it can stay fresh and make it look pretty. Thank you!

  10. marcella m

    Just made this and it came out perfect. Super fluffy and moist, I was pleasantly surprised!!

    I did half all purpose and half cake flour, like the recipe said. I only had almond milk on hand and that worked as a sub for oat/soy.

    I didn’t have a loaf pan unfortunately so I made this in my 9×9 and spread it out over the parchment. It was done in only about 40min! I was so happy this worked out.

    The only issue was the 1tsp of vanilla extract in the glaze, it made it too strong with the alcohol smell and taste from the extract (mine just might be strong – it’s Kirkland brand), so I had to redo that and only added about 1/4tsp of the vanilla. I added some of the zest to the glaze to give it a lemon flavor as well in addition to garnish on top.

    Overall I am beyond happy with how this turned out and I will definitely be making this again! Thank you Liv!

    • Oh my gosh I know exactly what you mean about the Kirkland vanilla! I find when I’ve had it for a while (like months) it starts getting super strong. Only that brand though! I’ve had a few batches of cookies come out a little funky because of it. Glad you liked it overall! 🙂

  11. Made it twice now. Love how fluffy this loaf cake is. Thank you for the recipe!

    For some reason, the lemons I used aren’t very lemony(didn’t use the zest though). If I increase the lemon juice, should I decrease the plant milk to keep the wet ingredient at 1 cup?

  12. Came out delicious! The only thing is, it sank in the middle a bit, not sure what I did wrong! I used all purpose flour as I did not have cake flour- could that have been why?

  13. Congrats on baby boy!! So excited for you and your family! I made this recipe and it is so amazing! I had very little milk left so I ended up adding 2 eggs, I know, not vegan but I’m vegetarian. It worked out perfectly. So amazing. Tastes so much like the Starbucks one except I’d say it’s even better. So excited to see your little man. What a blessing! And again thanks for recipe. I highly recommend

    • Gregs Vegan Gourmet

      thank you so much!! we are super excited too! 🙂 and so glad you loved the recipe. It’s one of my personal favs for sure!

  14. Thank you for a brilliant recipe Liv! My husband loved this cake. I made a few amendments for a healthier version – I used 1 3/4 cups coconut sugar and instead of icing I glazed some slices lemons with honey and butter in a pan and placed on top of cake. Devine 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star