Vegan Lemon Pound Cake
Celebrate the summer season with this rich vegan lemon pound cake! It has the most tender and buttery crumb and plenty of lemon flavor, thanks to the use of lemon zest and lemon juice. It's zesty, slightly tangy, and made with only 9 ingredients!
Ingredients
Lemon Pound Cake
- 260 g all-purpose flour
- 220 g granulated white sugar
- 1 and 1/4 tsp baking powder
- 1/4 tsp salt
- 130 g melted vegan butter
- 130 g unsweetened plant-based yogurt or silken tofu
- 45 ml oil
- 30 ml lemon juice
- 2 tbsp finely chopped lemon zest
Glaze (Optional)
- 1 cup powdered sugar
- 1 and 1/2 tbsp lemon juice
- 1 tbsp unsweetened almond milk
Instructions
- Preheat the oven to
350 °F (175°C) and line an 8×4-inch loaf pan with parchment paper. - Whisk together the dry ingredients. Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until combined.
- Melt the butter. Dice the vegan butter and add it to a saucepan. Melt it over low heat until just melted. You do not want the butter to be hot – it should be just warm to the touch.
- Whisk in the wet ingredients. Pour the melted vegan butter, yogurt, oil, lemon juice, and vanilla extract into the dry ingredients. Using a wooden spoon, mix until combined.
- Add the lemon zest. Next, finely chop the lemon zest and add it to the batter. Stir one more time to combine.
- Transfer to a cake pan. Transfer the cake batter to the prepared cake pan. Spread the top into a smooth and even layer.
- Bake. Finally, bake the cake for 50-60 minutes or until golden brown. The baking time will depend a lot on your oven so keep an eye on it after 45 minutes to make sure it doesn’t burn on the top.
- Allow the cake to cool down for at least 30 minutes before removing it from the pan and transferring it to a cooling rack.
- This pound cake can be stored at room temperature for up to 5 days covered with plastic wrap.
Glaze (Optional)
- Add the powdered sugar to a mixing bowl. Add the lemon juice and the almond milk and stir until fully combined. The glaze should be thick but pourable. If it's too thin, add more powdered sugar. If it's too thick, add more milk.
- Allow the cake to cool completely before pouring the glaze over it using a spoon. The glaze will slightly firm up after a few minutes.
Notes
- Measure ingredients using a scale. For the best result, I am sharing this recipe in grams. Hence, you will need to use a kitchen scale to measure each ingredient. This prevents errors that could happen while measuring with cups.
- Do not overmix the batter. Overmixing the batter would result in a denser and gummy texture. Stop mixing as soon as the flour is combined with the wet ingredients.
- Zest the lemon. To zest the lemon, you can use either a microplane zester or a regular citrus zester. The latter will yield thicker zest so I recommend using a sharp knife to mince the zest as thinly as possible.
Nutrition
Serving: 1 serving | Calories: 319 kcal | Carbohydrates: 42.4 g | Protein: 3.4 g | Fat: 15.3 g | Saturated Fat: 7.3 g | Sodium: 79 mg | Potassium: 35 mg | Fiber: 0.8 g | Sugar: 22.4 g | Calcium: 40 mg | Iron: 1 mg