This Vegan Lemon Pound Cake recipe is here to prove that you don’t need eggs or dairy to create a deliciously moist and flavorful pound cake. Bursting with bright, tangy lemon flavor, this recipe is perfect for any occasion, from afternoon tea to special celebrations.
What Makes This Vegan Lemon Pound Cake So Special?
Slice of vegan lemon pound cake on a plate with a fork
This isn’t your average vegan pound cake recipe. Here’s what makes this one stand out:
- Perfectly Moist and Tender: A combination of plant-based milk, vegan yogurt, and oil creates a beautifully moist crumb that’s never dry.
- Intense Lemon Flavor: We’re using both lemon zest and juice to infuse the cake with a double dose of zesty, citrusy goodness.
- Simple and Approachable: Even if you’re new to vegan baking, this recipe is easy to follow and yields delicious results every time.
Ingredients You’ll Need
For the Cake:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegan butter, softened
- 1 ¾ cups granulated sugar
- Zest of 2 lemons
- ½ cup unsweetened applesauce
- ½ cup vegan yogurt (plain or vanilla)
- 1 cup plant-based milk, at room temperature
- 2 tablespoons lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 3 tablespoons lemon juice
Let’s Get Baking!
Follow these easy steps to create your own delightful vegan lemon pound cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Whisk the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Together Butter and Sugar: In a separate large bowl, cream together the softened vegan butter and sugar until light and fluffy. This is best done with a stand mixer or electric hand mixer, but can also be done by hand with a little elbow grease!
- Expert Tip from Chef Amelia Greene: “For extra fluffy results, make sure your vegan butter is at room temperature. This will allow it to properly incorporate with the sugar.”
- Add Wet Ingredients: Beat in the lemon zest, applesauce, vegan yogurt, and lemon juice until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Pour, Bake, and Cool: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Did you know? Overmixing the batter can develop the gluten in the flour, resulting in a dense and chewy cake instead of a light and airy one.
- Cool Completely: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
The Finishing Touch: Lemon Glaze
While the cake is cooling, prepare the glaze:
- Whisk Together: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one teaspoon at a time, if necessary to reach desired consistency.
Once the cake is completely cool, drizzle the glaze over the top.
Vegan lemon pound cake being drizzled with glaze
Serving and Storing Your Vegan Lemon Pound Cake
This vegan lemon pound cake is delicious served warm or at room temperature. It’s wonderful on its own, but you can also pair it with:
- Fresh berries and vegan whipped cream
- A dollop of coconut yogurt
- A sprinkle of powdered sugar
Storage: Store your leftover pound cake in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
FAQs About Vegan Lemon Pound Cake
Can I use a different type of flour?
While all-purpose flour is recommended for the best texture, you can experiment with a gluten-free 1-to-1 baking flour blend.
Can I make this recipe gluten-free?
Yes, for a gluten-free version, try using a gluten-free 1-to-1 baking flour blend.
Can I omit the glaze?
Absolutely! The cake is delicious on its own, but the glaze adds an extra layer of sweetness and tangy lemon flavor.
What can I substitute for the applesauce?
You can use an equal amount of mashed banana or an additional ¼ cup of vegan yogurt in place of the applesauce.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is always recommended for the best flavor, but you can use bottled lemon juice in a pinch. Just make sure to use a brand that’s 100% lemon juice with no added sugars or preservatives.
This vegan pound cake recipe delivers a delightful balance of sweet and tart flavors. With its tender crumb and bright, citrusy notes, it’s the perfect treat to brighten your day. Enjoy!
