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.
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
- 1–2 tbsp nondairy milk
Instructions
-
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.
-
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.
-
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!
-
Combine the lemon juice and nondairy milk. It will curdle and make a vegan buttermilk. Add the vanilla.
-
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.
-
Fold in the lemon zest with a spatula, then spread into prepared loaf pan.
- 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.
-
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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes