Vegan Lemon Pound Cake
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This tangy, sweet Vegan Lemon Pound Cake is so moist and delish! It is perfect for spring & summer and lemon lovers are definitely going to want a slice of this citrus heaven!
More Delish? You may love this Ultimate Vegan Vanilla Cake (Simple & Elegant), this Vegan Blueberry Coffee Cake, this Vegan Spiced Pumpkin Applesauce Loaf and this Best Vegan Zucchini Bread!
What You’ll Love About this Vegan Lemon Iced Lemon Pound Cake Recipe
Fresh lemon zest and lemon juice are deliciously added to the batter, which lightly infuses the cake nicely. The thick icing is a creamy lemon glaze with even more lemon zest and lemon juice, and it’s delicately drizzled over the top.
Can we say it’s Lemony SCRUMPTIOUS? (You bet we can!)
This lemon loaf is a really easy recipe to whip up and the whole family will love it. No mixer is needed! It’s very moist without being heavy or dry and has the perfect texture for a tender crumb and lots of lemon flavor. It stores well and just hits the spot any time of the day!
It’s the perfect compliment to the end of meal, a snack, breakfast, with some coffee or tea, picnics, potlucks, foodie lemon love…it’s all good! Who needs a reason? Lemon is forever baby!
Vegan Lemon Iced Lemon Pound Cake Ingredients
Vegan Lemon Pound Cake Recipe
- 2 tablespoons oil, we used canola
- 3/4 cup + 2 tablespoons almond milk, vegan sour cream or vegan yogurt can be used or any non-dairy milk or vegan buttermilk (add 1 tablespoon lemon or vinegar and let sit for 5 minutes to curdle, stir then use.)
- 3/4 cup sugar, add 1/4 more if you want sweeter
- 1 teaspoon vanilla extract
- Juice from 1 lemon, 3 tablespoons or 1 to 2 teaspoons lemon extract
- Zest from 1 lemon
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Lemon Icing Recipe
- 1 1/2 cups powdered sugar
- Juice from ½ lemon, 1 ½ tablespoons or 1/4 teaspoon lemon extract
- 1 Tablespoon non-dairy milk add more if needed
- Optional: Lemon zest from ½ lemon
Instructions How to Make Vegan Lemon Iced Lemon Pound Cake
Vegan Lemon Iced Lemon Pound Cake
- Preheat the oven to 350°and line a standard 9×5 loaf pan with parchment paper.
- In a large bowl, whisk together melted butter, oil, almond milk, sugar, vanilla extract, lemon juice and zest.
- Whisk together the flour, salt and baking powder in another bowl.
- Add the dry ingredients in the wet ingredients and whisk or mix together until it’s combined. The dough will be thick. If it’s too thick add a tablespoon of almond milk at a time, so it’s stirrable, but still thick. This lemon loaf is pale, so if you want more yellow color, add some yellow food coloring.
- Transfer the batter to the prepared loaf pan, and bake for 45 to 60 minutes, until a toothpick inserted in the middle comes out clean.
Lemon Icing
- While the cake is baking, prepare the lemon icing my whisking together juice from 1/2 lemon powdered sugar, almond milk and zest. Set aside.
- Once the cake is baked, remove it from the tin and let it cool completely on a wire rack. Once cool, drizzle the cake with icing. Let the icing harden for an hour or 2 before slicing the cake.
Substitutions for Your Lemon Loaf Cake
- For the almond milk, you can use any plant-based milk such as soy milk, coconut milk or oat milk in this vegan pound cake recipe.
Storing Your Lemon Loaf
- This yummy vegan lemon loaf should be stored in an airtight container at room temperature for up to 4-5 days.
Storing Vegan Lemon Iced Lemon Pound Cake
- This delicious lemon loaf can be stored in an airtight container for 4-5 days. We do not recommend keeping it in the refrigerator as it will dry the cake out faster!
In conclusion, this vegan lemon pound cake recipe has no eggs, no dairy, no weird ingredients all made with simple pantry ingredients with a fresh lemon burst of yum! Perfect for spring and summer when it comes to snacking!
Check out this Vegan Banana Bread with Strawberries if you’ve got bananas and strawberries on hand for another delicious spring/summer loaf!
MORE Lemon in your life!? YES!
- Tender Vegan Lemon Chicken Sandwich
- Soft & Sublime Vegan Lemon Cookies With Lemon Icing
- Vegan Irish Lemon Pudding
- Vegan Rhubarb Cookies with Lemon Burst
- The Ultimate Vegan Cake Recipes Collection: 50 Delicious Ideas
Vegan Lemon Iced Lemon Pound Cake
Ingredients
Vegan Lemon Iced Lemon Pound Cake
- ½ cup vegan butter melted
- 2 tablespoons oil we used canola
- 3/4 cup + 2 tablespoons almond milk, vegan sour cream or vegan yogurt can be used or any non-dairy milk or vegan buttermilk (add 1 tablespoon lemon or vinegar and let sit for 5 minutes to curdle.)
- 3/4 cup sugar add 1/4 more if you want sweeter
- 1 teaspoon vanilla extract
- Juice from 1 lemon 3 tablespoons or 1 to 2 teaspoons lemon extract
- Zest from 1 lemon
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Lemon Icing
- 1 1/2 cups powdered sugar
- Juice from ½ lemon 1 ½ tablespoons or 1/4 teaspoon lemon extract
- 1 Tablespoon non-dairy milk add more if needed
- Optional: Lemon zest from ½ lemon
Instructions
Vegan Lemon Iced Lemon Pound Cake
- Preheat the oven to 350°and line a standard 9x5 loaf pan with parchment paper.
- In a large bowl, whisk together melted butter, oil, almond milk, sugar, vanilla extract, lemon juice and zest.
- Whisk together the flour, salt and baking powder in another bowl.
- Add in the wet ingredients and whisk or mix together until it's combined. The dough will be thick. If it’s too thick add a tablespoon of almond milk at a time, so it's stirrable, but still thick.
- Transfer the batter to the prepared loaf pan, and bake for 45 to 60 minutes, until a toothpick inserted in the middle comes out clean.
Lemon Icing
- While the cake is baking, prepare the lemon icing my whisking together juice from 1/2 lemon powdered sugar, almond milk and zest. Set aside.
- Once the cake is baked, remove it from the tin and let it cool completely on a wire rack. Once cool, drizzle the cake with icing. Let the icing harden for an hour or 2 before slicing the cake.
Notes
Recipes modified from: Loving it Vegan & Plantwell
