Sweets, Vegan Food

Lemon Pound Cake with Vanilla Glaze

13 comments

Sweet, buttery, lemon pound cake with vanilla glaze. Completely plant-based, no eggs or dairy required! This lemon pound cake melts in your mouth, yet feels so fluffy. It has just the right amount of lemon flavour from fresh lemons. No extract here!

It is the perfect spring baked good and is easier than you might think to make! I was pretty skeptical about making a pound cake plant-based, since a traditional pound cake contains a pound of eggs and a pound of butter. I mean, how do you even make it without those two things? Honestly, I figured out that its not that hard as long as you know a few key tips!

The Keys to this Lemon Pound Cake:

The first step in making a delicious and perfectly textured pound cake is to cream together the sugar and room temperature vegan butter.  This creates a fluffy mixture with air pockets that help make the cake fluffy! You want to cream them together until very light in colour and fluffy. I mix on a low speed on my stand mixer for about 5 minutes.

Whisk together the flour baking powder and salt. Add it to the bowl with butter mixture. Don’t mix yet.

Combine the lemon juice and nondairy milk (it will curdle, but that’s okay) and add the vanilla in there too. Add it to the rest of the ingredients and mix on a low speed until just combined. Toss in the lemon zest and fold it in with a spatula, being careful not to overmix because it can make the cake more dense and gummy.

Spread the thick batter into your baking tin and bake for about 50 minutes until golden brown on top. A few cracks are okay too!

While it bakes, whisk together the glaze. Then, let it cool completely before pouring the glaze overtop and serving!

This Lemon Pound Cake is Perfect!

And that’s it… it is actually quite simple. I made this recipe for Sunday Coffee last weekend and it is just so fluffy, perfect for spring and amazzzzing with a cup of coffee!

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Lemon Pound Cake with Vanilla Glaze


  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf cake 1x

Description

Completely plant-based, no eggs or dairy required! This lemon pound cake melts in your mouth, yet feels so fluffy. It has just the right amount of lemon flavour from fresh lemons.


Scale

Ingredients

  • 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

Instructions

  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!

Notes

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

13 Comments

  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?

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