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Vegan Lemon Pound Cake – Holy Cow Vegan

This vegan lemon pound cake has a smooth, tender and dense crumb and it is loaded with buttery, lemony taste. On high goes an intensely lemony, scrumptious glaze.

When you love vegan cake recipes like vegan lemon yogurt bundt cake and vegan lemon cake with lemon curd topping, that is the dessert for you.

A sliced loaf of vegan lemon pound cake on a baking sheet.

This vegan lemon pound cake is considered one of my all-time favourite desserts, and I am going to inform you why.

It has a dense, completely tender and velvety crumb — precisely as a pound cake ought to. Add to that the brilliant, lemony taste in every chew compounded astronomically by the lemon glaze. What’s to not love?

What’s a pound cake?

Pound muffins have been so named as a result of they have been initially made with a pound of butter, a pound of sugar, a pound of eggs and a pound of flour. There was no leavening and the title itself was the recipe.

However over time, as cooks and instances modified, pound muffins started to include extra elements, like bitter cream, milk, and even leavening like baking soda and baking powder.

A vegan pound cake would require you eliminate two key elements: butter and eggs. However that could be a drawback that is simply solved with all we find out about vegan baking right now. Butter is simple sufficient to sub–I’ve used olive oil previously only for a distinct taste, however my advise is to simply go together with vegan butter for the most effective taste. And you do not want a pound of it. You simply want 1 / 4 of a pound, or one stick of butter.

The eggs do not get a single substitute. As an alternative, I take advantage of a little bit of cornstarch within the recipe, which helps with binding and in addition makes the cake crumb lighter. And I add some baking soda and baking powder for a little bit of elevate and construction, though you do not need an excessive amount of of it, since you need that dense, smooth crumb.

Why you’ll love this vegan pound cake

  • Buttery and genuine taste. You possibly can’t have a pound cake with out the buttery taste and on this vegan pound cake the vegan butter and cultured vegan yogurt add a lot of buttery taste whereas retaining the cake dairy-free.
  • Gentle, silky, dense crumb. A defining attribute of the right pound cake is its smooth, dense crumb, and this vegan pound cake doesn’t disappoint. The cake has a young, melt-in-the-mouth texture anybody will fall in love with!
  • Straightforward recipe. This can be a fairly simple recipe and should you comply with it fastidiously, you’ll succeed. I’ve tried making this in a single bowl and whereas you are able to do that, I choose the feel that outcomes from the method of blending the dry and moist elements individually earlier than combining them.
  • Soy-free, nut-free recipe. It is also eggless and dairy-free, in fact.
Sliced vegan lemon pound cake on metal tray.


  • Unbleached all goal flour. That is the most effective sort of flour for that dense, smooth crumb we’re in search of.
  • Cornstarch. Cornstarch will assist make the vegan pound cake extra tender. Tapioca starch can even work.
  • Leavening: baking powder and baking soda. These assist the cake rise a bit so it isn’t heavy and dense, which it might be with out eggs.
  • Granulated sugar and powdered sugar (for glaze). Use any granulated sugar of your alternative, together with vegan cane sugar. A darker sugar like turbinado sugar or coconut sugar will give the loaf cake a darker shade.
  • Vegan butter. Be sure it is softened to room temperature earlier than including to the batter. You can too soften the butter, which might give the cake an airier crumb.
  • Vegan yogurt. Vegan yogurt is necessary on this recipe for the buttery taste. I used my do-it-yourself cultured cashew yogurt, however use any unsweetened store-bought yogurt.
  • Contemporary-squeezed lemon juice and zest. These add a lot brilliant, citrusy taste to the pound cake recipe and the zest provides fairly yellow flecks all through the loaf.
  • Pure vanilla extract. This provides a pleasant sweetness and enhances the lemon.

Easy methods to make vegan lemon pound cake

Dry ingredients for vegan pound cake in bowl with whisk.

Whisk the dry elements — flour, cornstarch, baking powder, baking soda and salt — in a big mixing bowl. Whisk the room temperature butter into the flour.

Batter for vegan pound cake with dry and wet ingredients mixed.

In one other bowl beat the vegan yogurt, vanilla extract, lemon juice and lemon zest till clean. Add to the flour combination in two batches, ensuring to combine completely with a spatula every time. Scrape the underside and sides of the bowl periodically to make sure no dry flour stays within the bowl.

Batter for pound cake in loaf pan.

Put together a loaf pan by coating it with oil, butter or cooking spray and inserting a chunk of parchment paper on the backside to make unmolding simpler. Scrape the batter into the loaf pan. This can be a thick batter, however that is okay. Bake the loaf in a preheated 350 diploma Fahrenheit/180 diploma Celsius oven for 45 to 50 minutes or till a toothpick within the heart comes out clear. Cool the pound cake on a rack for 10 minutes, unmold, then proceed cooling the cake on the rack.

Glaze for lemon pound cake in bowl with whisk.

Place all of the glaze elements in a bowl and whisk completely till clean. Glaze the pound cake after it has cooled. Reserve some glaze to drizzle over particular person slices whereas serving. If the glaze hardens up, pop it within the microwave or place the bowl in heat water for a number of seconds to loosen it.

Vegan lemon pound cake on marble board.

Serving ideas

This vegan pound cake is scrumptious by itself. However if you wish to costume it up additional, listed below are some ideas for toppings:

  • Contemporary berries, together with blueberries, raspberries and strawberries. 
  • Sliced peaches and vegan whipped cream.
  • When you skip the glaze, you’ll be able to high the lemon pound cake with vegan lemon curd.
  • Sliced bananas, sweetened coconut flakes and a drizzle of maple syrup.

Skilled ideas

  • Baking a pound cake is totally different from baking a daily cake in a number of essential methods. It is advisable to swap up your approach a bit while you make it. Once you make different muffins, you need the crumb to be ethereal and fluffy, so that you begin out by creaming the vegan butter and sugar collectively and incorporate air into your batter. With a pound cake, which is smooth however has a dense crumb, you wish to reverse the technique–you wish to combine the flour and different dry elements after which add the liquid elements to it with out incorporating an excessive amount of air into them first.
  • Conventional pound muffins don’t use leavening brokers, however we are going to use baking soda and baking powder within the vegan pound cake recipe as a result of they may assist give the cake a little bit of an increase, which the egg would, and make it lighter.
  • With the butter, I attempted two totally different methods and each produced totally different outcomes, so I needed to share these in case you’d wish to strive both. The way in which you incorporate butter into this recipe, a way I realized from this superior video, to get the correct pound cake texture, is so as to add it to the flour so the butter coats it. This does produce a extra dense crumb, however make certain that your butter is totally smooth should you accomplish that. In any other case the butter won’t incorporate completely. Once I tried making the cake once more, I melted the butter after which added it. I most well-liked this system as a result of it produced a barely lighter crumb. You possibly can strive both.
  • Among the lemon taste dissipates from the pound cake throughout baking so whereas a fourth of a cup of lemon juice may seem to be loads, it is not.
  • The form of pan you employ will decide the colour of your cake. A steel pan will produce a darker shade on the skin, and a glass pan will give your cake a lighter look.
  • Don’t be concerned if the pound cake cracks on top–it is supposed to. 🙂

Recipe FAQs

Can I make a plain vegan pound cake with this recipe?

Sure. Simply pass over the lemon juice and as a substitute add ¼ cup of non-dairy milk, together with oat milk, almond milk or soy milk, or any plant-based milk of your alternative. Add a teaspoon of apple cider vinegar to the milk to make “vegan buttermilk”. It will activate the baking soda and provides your cake some elevate and construction. To make a vegan vanilla pound cake, double the vanilla quantity.

Can I skip the lemon glaze?

You possibly can, the pound cake is scrumptious with out it. That stated, the lemon glaze does add a lot pop and taste and it makes the cake prettier.

Can I bake this cake in a daily cake tin or bundt pan?

Positively. However you will have to double the recipe should you’re baking this in a regular bundt cake pan, which has a 12- to 16-cup capability. This recipe doubles simply, and you will have more–and a prettier–pound cake to eat. Ensure you double up on the glaze as effectively, if utilizing.
You can too bake the pound cake in an 8-inch cake pan.

Storage directions

  • Refrigerate: Retailer the cake in an hermetic container within the fridge for as much as per week.
  • Freeze: Freeze the pound cake, both entire or sliced, in a freezer-safe container for as much as three months. You can too wrap particular person slices in freezer wrap, then place them in a freezer-safe bag and retailer.
  • Thaw the pound cake earlier than consuming.

Extra scrumptious vegan loaf cake recipes

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Sliced vegan lemon pound cake.
Sliced vegan lemon pound cake with soft, tender, dense crumb.

Vegan Lemon Pound Cake Recipe

This vegan lemon pound cake has a smooth, tender and dense crumb and it is loaded with buttery, lemony taste. On high goes an intensely lemony, scrumptious glaze.

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Overview Recipe

Course: Cake, Dessert

Delicacies: American

Weight-reduction plan: Vegan, Vegetarian

Prep Time: 15 minutes
Prepare dinner Time: 50 minutes
Complete Time: 1 hour 15 minutes

Servings: 8 slices

Energy: 377kcal

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  • Preheat the oven to 350 levels F/180 levels C.

  • In a big bowl or within the bowl of a stand mixer fitted with the paddle, whisk collectively the flour, baking soda, baking powder, cornstarch, sugar and salt.

  • Whisk the butter into the flour till included, a number of seconds.

  • In one other bowl, combine the yogurt, vanilla extract and lemon juice and zest till mixed.

  • Add the liquid combination to the flour in two batches, mixing completely with a spatula after every addition. Ensure you scrape the underside and sides of the bowl after every addition. If utilizing a stand mixer, combine for 20 seconds after every addition.

  • Put together a loaf pan by coating it with cooking spray and inserting a chunk of parchment paper on the backside to make unmolding simpler.

  • Scrape the batter into the pan. It is going to be fairly thick. Easy the highest wth the spatula.

  • Bake within the preheated oven for 45 to 50 minutes or till a toothpick within the heart comes out clear. The highest will crack, however that is typical of pound muffins and truly provides your cake a pleasant look.

  • Cool the cake on a rack for 10 minutes, then unmold it and proceed cooling it on the rack.

  • As soon as the cake has almost cooled, put together the glaze by mixing the powdered sugar with the lemon juice and vanilla, if utilizing. Drizzle it over the pound cake, and reserve some glaze to drizzle over particular person slices.


Serving: 1slice | Energy: 377kcal | Carbohydrates: 59g | Protein: 4g | Fats: 14g | Saturated Fats: 3g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 7g | Trans Fats: 2g | Sodium: 309mg | Potassium: 133mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg

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