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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.