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!
3/4cup + 2 tablespoonsalmond milk, vegan sour cream or vegan yogurt can be usedor any non-dairy milk or vegan buttermilk (add 1 tablespoon lemon or vinegar and let sit for 5 minutes to curdle.)
3/4cupsugaradd 1/4 more if you want sweeter
1teaspoonvanilla extract
Juice from 1 lemon3 tablespoons or 1 to 2 teaspoons lemon extract
Zest from 1 lemon
2cupsall-purpose flour
3teaspoonsbaking powder
1/2 teaspoonsalt
Lemon Icing
1 1/2 cupspowdered sugar
Juice from ½ lemon1 ½ tablespoons or 1/4 teaspoon lemon extract
1Tablespoonnon-dairy milkadd 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.