This bright vegan lemon pound cake is the ultimate spring confection. The tasty treat, made with plant-based ingredients, is guaranteed to become a favorite in your vegan baking repertoire.
Learn From the Best
What Is Vegan Lemon Pound Cake?
Vegan lemon pound cake is a citrus-flavored take on a classic pound cake made without animal byproducts. Pound cake gets its name from its simple ratio of ingredients: a pound each of flour, butter, eggs, and sugar. Modern iterations typically feature less than a pound of any given ingredient, but the ratios are equal.
Though the classic version of this cake calls for butter, vegan recipes call for nondairy butter and sour cream. This pound cake—which gets topped with a sweet and tangy lemon drizzle—is the perfect addition to any springtime breakfast, brunch, or dessert spread.
6 Tips for Making Vegan Lemon Pound Cake
Follow these easy tips to make the best lemon-flavored vegan pound cake possible:
- 1. Mix until just combined. Vegan lemon pound cake is dense, so overmixing the batter can lead to a tough and rubbery texture. To avoid overmixing, mix your wet and dry ingredients until just combined for a light, airy crumb.
- 2. Make cupcakes. For a handheld option, add this lemony cake batter to a lined cupcake tin to make vegan lemon muffins. Reduce the bake time to account for the smaller format.
- 3. Go gluten-free. Make a gluten-free vegan lemon cake by using all-purpose gluten-free flour, almond flour, or a wheatless alternative.
- 4. Adapt the flavors. Adjust this simple recipe to suit your taste preferences. Incorporate your favorite spices into the batter to introduce different flavor combinations. Stir in some vegan chocolate chips, poppy seeds, blueberries, or chopped nuts for textural variation.
- 5. Experiment with different toppings. Top this cake with different garnishes and sauces to alter the flavor profile. Line the top with fresh fruit like tart berries, or a swirl of fruit preserves. Serve the cake with a scoop of vegan ice cream or dairy-free whipped topping for a cool, creamy finish.
- 6. Store properly. Store vegan lemon pound cake in an airtight container at room temperature for up to 5 days. Wrapped in plastic wrap and sealed in a freezer bag, this vegan lemon cake will keep well in the freezer for up to three months. To serve, defrost the cake overnight in the refrigerator and bring it to room temperature before serving.
Easy Vegan Lemon Pound Cake Recipe
makes
prep time
15 mintotal time
1 hrcook time
45 minIngredients
For the pound cake:
For the lemon glaze:
Note: The total time does not include 30 minutes of inactive time.
Make the cake:
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Grease an 8½ x 4½-inch loaf pan with vegan butter or nonstick cooking spray and line it with parchment paper, leaving at least 1 inch of overhang.
- 3
In a large mixing bowl, combine the dry ingredients. Whisk together the flour, baking powder, and salt.
- 4
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and vegan butter until they produce a light and fluffy mixture. (Alternatively, add the ingredients to a medium bowl and use a handheld mixer to combine.)
- 5
In the same bowl as the creamed vegan butter, add the lemon zest, vegan sour cream, lemon extract, and vanilla extract and beat until combined. The batter will be slightly lumpy.
- 6
Using a rubber spatula, fold the wet ingredients into the dry ingredients until just combined.
- 7
Pour the cake batter into the prepared cake pan. Bake the cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 45–50 minutes.
- 8
Remove the cake from the oven and let it cool in the pan on a cooling rack for 5–10 minutes.
- 9
Using the parchment paper overhang, remove the cake from the pan and let it cool completely on a wire rack for about 20 minutes.
Make the lemon drizzle:
- 1
In a small bowl, whisk together the powdered sugar, lemon juice, nondairy milk, and lemon zest until smooth.
- 2
Drizzle the lemon drizzle over the cooled cake. Slice to serve.
Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Joanne Chang, Dominique Ansel, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.