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Vegan Pound Cake topped with a lemon glaze and berries on top. Cut into slices.
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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!