This Vegan Pound Cake with Lemon fits in just about anywhere. It’s a melt-in-your-mouth, classic cake recipe that can be served as dessert, for celebrations, or as a tangy snack with tea. The bright and vibrant lemon flavors and sweet glaze on top will fill anyone’s day with sunshine. A traditional pound cake recipe is made with equal parts butter, flour, sugar, and eggs. My vegan pound cake tastes just as dense, rich, and buttery as the classic, but with no animal products. The sweet and lemony slices are best enjoyed with a dollop of vegan whipped cream and berries on top, or take it up a notch with a spoonful of lemon curd. It’s a refreshing and delicious treat every lemon enthusiast is sure to love!
Ingredients needed (with substitutions)
Vegan butter – Make sure it’s room temperature so it’s easy to work with and fully mixes into the batter.Granulated sugar – Another granulated sugar, like cane sugar or coconut sugar, should work just as well.Lemon zest – For flavor and gorgeous yellow flecks throughout the cake.Lemon extract – This should be easy to find at most major grocery stores or specialty kitchen stores.Vanilla extractVegan sour cream – Or use plain vegan yogurt or cream cheese. Either choice will help the cake turn out very moist and slightly tangy.All purpose flour – I haven’t tested this recipe with gluten free flour, but you could try using a 1:1 gluten free flour mix instead.Baking powderSaltLemon glaze – Because cake just isn’t the same without icing! This lemon glaze is easy to make with melted vegan butter, powdered sugar, and fresh lemon juice.
How to make vegan pound cake
Find the complete recipe with measurements below. Start by beating the softened butter, sugar, and lemon zest together until light and fluffy. Add the lemon extract, vanilla extract, and vegan sour cream, and mix again. Next, slowly mix in the flour, baking powder, and salt. Don’t over mix! Pour the cake batter into your prepared loaf pan. Bake the cake until a toothpick inserted in the center comes out clean. Make the lemon glaze while you wait. Simple whisk the melted vegan butter, powdered sugar, and lemon juice together in a small bowl until you have a sweet and smooth icing. Pour the lemon glaze over the cooled cake and leave it to set for at least 30 minutes. Afterward, slice and enjoy!
Pound cake flavor variations
This vegan pound cake recipe is NOT just for lemon lovers. The citrus can easily be omitted or changed for a variation you may love even more. These are my favorites:
Vanilla pound cake – Use 2 teaspoons of vanilla extract and omit all of the lemon zest and extract. Serve each slice with fresh berries, mint, and coconut whipped cream!Almond pound cake – Add 2 teaspoons of almond extract to the cake and omit all of the lemon flavor. Replace the lemon juice in the glaze with 1 teaspoon of almond extract and a few tablespoons of water. Serve the slices with crushed nuts and coconut whipped cream on top!
Frequently asked questions
Want more lemon dessert recipes?
Lemon Blueberry Lavender CakeVegan Lemon Meringue PieVegan Lemon BarsLemon Blueberry Bread1 Bowl Vegan Lemon CupcakesVegan Lemon Shortbread Cookies
