Vegan Pound Cake with Lemon

close up on 2 slices of vegan pound cake.

4.96 stars (23 ratings)

Vegan Pound Cake with Lemon

Treat yourself to a slice of bright, rich, and moist Vegan Pound Cake with Lemon. It's dense, buttery, soft and easy to make! No one will believe it's vegan.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 304kcal

Author: Nora Taylor

Ingredients

Pound Cake

1/2 cup vegan butter, softened to room temperature
1 cup granulated sugar
2 tablespoons lemon zest
2 teaspoons lemon extract
1 teaspoon pure vanilla extract
1 cup vegan sour cream or yogurt or cream cheese
2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Lemon Glaze

2 tablespoons melted vegan butter
1 cup powdered sugar
2 tablespoons fresh lemon juice

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and grease a standard loaf pan (9x5 or 8 1/2x4 1/2).
In the bowl of a stand mixer using the paddle attachment or large bowl with an electric hand mixer, beat together the softened butter, sugar and lemon zest until fluffy and combined.
Add the lemon extract, vanilla extract and vegan sour cream. Mix until combined, scraping the bowl as needed. It will look curdled, but it will be fine.
Now add the flour, baking powder and salt to the bowl. Mix on low speed or stir with a large spoon until just combined, being careful not to over mix.
Pour into the prepared pan, place in the center rack of the oven and bake for 45-55 minutes, or until a toothpick comes out clean with no wet batter.
Cool in the pan for 30 minutes, then carefully remove the loaf from the pan and transfer to a cooling rack with parchment paper underneath it (to catch the glaze drippings).
Make the glaze: In a small bowl, whisk together the melted vegan butter, powdered sugar and lemon juice until smooth. Pour the glaze over the loaf and allow it to set for 30 minutes if possible before serving. Slice and enjoy!

Notes

Vanilla - Increase the vanilla to 2 teaspoons and omit all lemon zest, extract and juice. Consider serving with fresh berries and coconut whipped cream!
Almond - Add 2 teaspoons of almond extract, omit all lemon flavorings. For the glaze, replace the lemon juice with 1 teaspoon almond extract and a few tablespoons of water. Sprinkle with sliced almonds, if desired.

Nutrition