I baked this vegan lemon pound cake for my book club last week. The lemon zest and juice made the kitchen smell bright, and three people asked for the recipe before the meeting ended.
The recipe includes simple ingredients, making it accessible for bakers at any level. With a bright citrus glaze, this cake is not only visually appealing but also bursting with refreshing lemon zest.
Delicious Vegan Lemon Pound Cake
This moist vegan lemon pound cake features a tender crumb enhanced by fresh lemon juice and zest. The bright citrus glaze adds an extra layer of sweetness, making this cake perfect for any occasion. The recipe takes about 1 hour and serves 8 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup fresh lemon juice
- Zest of 1 large lemon
- For the glaze: 1 cup powdered sugar, 2-3 tablespoons fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the applesauce, almond milk, vegetable oil, lemon juice, and lemon zest until well combined.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, mix together powdered sugar and lemon juice until smooth. Adjust consistency as needed.
- Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top before slicing and serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 180kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 27g
I store the cake in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The glaze sets firm, and I let chilled slices sit out for ten minutes before serving.
