Vegan Lemon Pound Cake Recipe

Sliced vegan lemon pound cake with soft, tender, dense crumb.

5 from 26 votes

Vegan Lemon Pound Cake Recipe

This vegan lemon pound cake has a soft, tender and dense crumb and it's loaded with buttery, lemony flavor. On top goes an intensely lemony, delicious glaze.

Prep Time15

Cook Time50

Total Time1 15

Course: Cake, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: slices

Calories: 377kcal

Author: Vaishali · Holy Cow Vegan

Equipment

2 mixing bowls
Standard loaf pan (8 ½ by 4 ½ inches)

Ingredients

1 ¾ cups unbleached all purpose flour
2 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup sugar (you can make this up to 1 cup for a sweeter cake)
8 tablespoon vegan butter (melted or allowed to stand at room temperature until completely soft. Melting the butter will create a slightly airier crumb)
¼ cup lemon juice (use fresh-squeezed juice, not bottled)
Zest of one lemon
2 teaspoon pure vanilla extract
¾ cup vegan yogurt (I used my homemade cultured cashew yogurt, but use any unsweetened storebought yogurt. Cashew yogurt would be ideal)

For the lemon glaze:

Juice of 1 lemon (about 3 tbsp)
1 cup powdered sugar
¼ teaspoon pure vanilla extract (optional)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F/180 degrees C.
In a large bowl or in the bowl of a stand mixer fitted with the paddle, whisk together the flour, baking soda, baking powder, cornstarch, sugar and salt.
Whisk the butter into the flour until incorporated, a few seconds.
In another bowl, mix the yogurt, vanilla extract and lemon juice and zest until combined.
Add the liquid mixture to the flour in two batches, mixing thoroughly with a spatula after each addition. Make sure you scrape the bottom and sides of the bowl after each addition. If using a stand mixer, mix for 20 seconds after each addition.
Prepare a loaf pan by coating it with cooking spray and placing a piece of parchment paper at the bottom to make unmolding easier.
Scrape the batter into the pan. It will be quite thick. Smooth the top wth the spatula.
Bake in the preheated oven for 45 to 50 minutes or until a toothpick in the center comes out clean. The top will crack, but that's typical of pound cakes and actually gives your cake a nice look.
Cool the cake on a rack for 10 minutes, then unmold it and continue cooling it on the rack.
Once the cake has nearly cooled, prepare the glaze by mixing the powdered sugar with the lemon juice and vanilla, if using. Drizzle it over the pound cake, and reserve some glaze to drizzle over individual slices.

Notes

Nutrition