Vegan Lemon Pound Cake With Lemon Glazing

Lemon lovers, this lemon pound cake has your name on it! A moist, light breakfast bread that will remind you of Starbucks’ but this one is 100% plant-based. It’s similar to my Orange Pound Cake but with a perfect lemon twist! For a simpler but spongier recipe, try my 4-Ingredients Lemon Cake. Classic lemon pound cake recipes are not vegan-friendly as they contain many eggs and butter. Luckily, it’s very easy to make your own lemon vegan pound cake at home using plant-based ingredients.

Ingredients and Substitutions

These are the ingredients you need:

Soy Milk – Or any plant-based milk you have at home, like almond milk or oat milk. Freshly-Squeezed Lemon Juice – or bottled lemon juice. Lemon Zest – Make sure you are using untreated lemons to avoid pesticide contamination. Coconut Yogurt – Or any plant-based yogurt you love, like almond yogurt or soy yogurt. Melted Vegan Butter – light olive oil works as well. Lemon Extract – for a perfect lemon taste. Vanilla Extract – for more flavor. All-Purpose Flour – You can use a gluten-free all-purpose flour blend as well. Ensure that your blend contains gum, or you will have to add 1/2 teaspoon of guar gum to the batter. Sugar – I used unrefined cane sugar. Other options are coconut sugar, watch out the cake will be very brown in color, or sugar-free crystal sweeteners like erythritol or xylitol work as well for a vegan sugar-free cake. Baking Powder and Baking Soda – For a fluffy texture.

How To Make Vegan Lemon Pound Cake

This vegan lemon pound cake recipe is a simple vegan cake for beginners. All you have to do is gather simple ingredients and combine the dry ingredients with the wet ingredients. The batter takes just 10 minutes to prepare.

Making The Lemon Glaze

First, make sure that the lemon pound cake is at room temperature. In fact, adding glazing to a lukewarm cake melts the glazing. It gets absorbed by the batter and won’t set on top of the pound cake. Next, combine the ingredients below into a small mixing bowl. If your glaze is too runny to your liking, add more powdered sugar, 1 tablespoon at a time.

Powdered sugar – or powdered erythritol for a sugar-free recipe. Fresh lemon juice Soy milk or non-dairy milk of choice. Lemon extract if desired – totally optional, but it enhances the lemon flavor of the glazing.

Use a tablespoon to drizzle the lemon glaze all over the top of the pound cake. If you want thicker glazing, double the recipe. Place the pound cake in the fridge for 1 hour to set the glazing.

Storage Instructions

Vegan baking recipes store very well at room temperature in a sealed container for 3-4 days. Another option is to place the container in the fridge to make it last up to 5 days. Finally, you can also freeze the lemon pound cake slices and thaw the slice at room temperature the day before serving.

Allergy Swaps

This is an egg-free lemon pound cake recipe, and therefore, it requires starchy flour to keep its shape. It means that you can’t make this recipe using coconut flour or almond flour. Other plant-based flours that you can use to swap wheat flour are:

White Whole Wheat Flour – Swap with the same amount. Spelt Flour All-Purpose Gluten-Free Flour Blend containing gum. Oat Flour – only partially. Swap only 1/2 cup of the regular flour for oat flour.