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Vegan Lemon Iced Lemon Pound Cake

This tangy, sweet Vegan Lemon Iced 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!  
Prep Time20 mins
Cook Time45 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: bread, Lemon, lemon glaze, pound cake, spring desserts, summer desserts, vegan breakfast, vegan desserts, vegan lemon desserts, Vegan Loaf
Servings: 8 Servings

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

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!
This loaf is pale, so if you want more yellow color, add some yellow food coloring.