Vegan Pound Cake

This Vegan Pound Cake is a vegan take on the classic. It is really easy to make, soft and buttery with a hint of lemon and wonderful glaze to top it off.

This Vegan lemon pound cake is super moist and has a slight hint of lemon. It tasted amazing served with some summer berries or why not a scoop of ice cream!

One of my other favourite cake with citrus flavour is this Vegan Clementine Cake or these cute little Vegan Orange and Pistachio cakes.

Ingredients

Here are all the ingredients needed to make this Vegan Pound Cake.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Almond milk, or other non dairy milk
• Lemon, zest and juice
• Vanilla extract
• Vegan yogurt, I used a greek style vegan yoghurt in this vegan lemon pound cake. It adds a lot of moisture and a little tangy flavour.
• Vegan butter, softened to room temperature. I prefer to use the stick butter, not the one in a tub to spread on bread.
• Granulated sugar, I used organic.
• All purpose flour, make sure to measure the flour correctly. Fluff it up with a spoon and then spoon the flour into the measuring cup.
• Baking powder
• Salt
• Powdered sugar
• Lemon juice

See recipe card below for quantities.

Instructions

Making this Vegan Pound Cake recipe is really easy. Just follow these steps below.

For the full instructions see the recipe card at the bottom.

In a bowl, add the lemon zest and juice, almond milk and yoghurt.

Cream together the butter and sugar with an electric mixer until fluffy and lightened in color.

Add the vanilla and the lemon and yoghurt mixture.

Sift in the dry ingredients.

Gently fold in the flour with a spatula until just combined.

Pour into the prepared loaf pan and bake.

Mix together the powder sugar and the lemon juice for the glaze.

When the pound cake is cooled down, top with the glaze.

Hint: Don’t over-mix your batter! This is crucial to keep a dairy free pound cake like this soft and tender. If the batter is over mixed they can come out rubbery and dense, and that’s not what you want! So sift in the dry ingredients and stir only until it comes together for the best result.

Substitutions and Variations

• Milk – instead of Almond milk, you can use any kind of non dairy milk for this vegan pound cake recipe.
• Yoghurt – I used a greek style vegan yoghurt in this vegan lemon pound cake. It adds a lot of moisture and a little tangy flavour.
• Ad ins – Blueberries or raspberries goes great in this vegan lemon pound cake recipe! Take about 1 ½ cups fresh berries and toss them with 2 tablespoon of flour before carefully folding them in after the batter is mixed.

Also see this Matcha and Raspberry Loaf Cake filled with fresh raspberries!

Use good quality vegan butter, this is really important when you are making a vegan pound cake recipe. Make sure to use stick butter, not the one that comes in a tub for sandwiches. Preferably un salted, if you can’t find one without added salt, simply omit the salt in the recipe.

Measure the flour correctly: First, fluff up the flour with a spoon. Second, spoon the flour into the measuring cup. Do not scoop it directly with the measuring cup. By doing that you will end up with too much flor and a dense cupcake. So just gently fill the measuring cup with a spoonful of flour at a time. Then level it off with a knife, do not pack the flour down. 

Don’t over-mix your batter: This is crucial to keep a dairy free pound cake like this soft and tender. If the batter is over mixed they can come out rubbery and dense, and that’s not what you want! So sift in the dry ingredients and stir only until it comes together for the best result.

Storage

This vegan pound cake can be stored in an air tight container or plastic bag in room temperature for about 4-5 days.

It can can also be frozen in an ziplock bag for 2-3 months. I don’t recommend freezing this Vegan lemon pound cake with the glaze since it will melt when you defrost the cake.

FAQ

More desserts to make:

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Print

Vegan Pound Cake

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

This Vegan Pound Cake is a vegan take on the classic. It is really easy to make, soft and buttery with a hint of lemon and wonderful glaze to top it off.

Servings: 1 cake

Author: Helena

Ingredients

• ½ cup almond milk
• 1 large lemon zest and juice
• 1 teaspoon vanilla extract
• 1 cup vegan greek style yogurt unsweetened
• 170 g (¾ cup) vegan butter, softened to room temperature
• 1 ¼ cup granulated sugar
• 3 cups all purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt

Lemon Glaze

• 1 cup powdered sugar
• 2-3 tablespoon lemon juice

Instructions

1. Preheat your oven to 175C (350F) and grease a loaf pan (9×5 or 8 ½×4 ½).
2. To a bowl, add the lemon zest and juice, almond milk and yoghurt, let it sit for 10 min.
3. In a mixing bowl, cream together the butter and sugar with an electric mixer until fluffy and lightened in color, about 2 min.

4. Add the vanilla and the lemon and yoghurt mixture and mix just until combined.

5. Sift in the flour, baking powder and salt to the bowl. Gently fold in the flour with a spatula until just combined, do not over mix the batter!

6. Pour into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted to the centre of the cake comes out clean.

7. Let the cake cool down in the pan for about 20 minutes, then carefully place the pound cake on a cooling rack to cool completely. Remember that vegan cake can be a little more delicate and need to cool before removing from the pan.

Lemon Glaze

1. Combine the powdered sugar with the lemon juice in a small bowl until smooth and creamy. Add more lemon juice if needed. Place the cooled pound cake on a serving platter and spoon over the cake. Let the glaze set for about 30 min, then cut in slices and enjoy!