Vegan Pound Cake- A moist and fluffy cake made with flour, dairy-free sour cream, vanilla extract, and the perfect amount of lemon zest is topped with a homemade lemon glaze that gives it a sweet, tart, and refreshing flavor. This pound cake is ideal for parties, holiday gatherings, or any time you want something sweet and simple.
Pound cake is one of the world's oldest and most popular cakes. The recipe for pound cake is thought to have originated in Europe in the 1700s, and it quickly became a favorite among aristocrats and royalty. Pound cake is typically light, moist, and has a slightly sweet flavor. It is often served with a simple glaze, icing, fresh fruit, or whipped cream.
Vegan lemon pound cake is a dessert that is perfect for any occasion. This cake is fluffy and moist, with a tart lemon glaze that will make your taste buds tingle. The ingredients are simple and easy to find, making this cake a breeze to whip up. Whether you're serving a crowd or just looking for a sweet treat for yourself, vegan lemon pound cake is the perfect dessert.
Why You'll Love This Dairy-Free Pound Cake Recipe
Versatile- This vegan pound cake is incredibly versatile. It can be served as-is, with a buttercream frosting, or even topped with a simple glaze. To create a unique flavor profile, you can also add mix-ins such as walnuts, shredded coconut, or fresh berries.
Flavorful- Vegan lemon pound cake with lemon glaze is a delicious and moist dessert. The cake is made with vegan butter, sugar, flour, and almond milk. It is then topped with a delightful and refreshing lemon glaze.
Easy to Make- This recipe is simple, requiring no complicated steps or techniques.
Simple Ingredients- The majority of ingredients in this recipe are staples that you likely already have in your pantries, such as sugar, flour, and vegan butter.
Great For Gatherings- This vegan lemon pound cake is perfect for any occasion. Whether you're hosting a dinner party or need an afternoon pick-me-up, this cake will be sure to please.
Equipment Needed To Make Easy Vegan Pound Cake
- Loaf Pan
- Parchment Paper
- Medium Mixing Bowl
- Stirring Spoon
- Wire Cooling Rack
- Small Mixing Bowl
- Measuring Cups and Spoons
Ingredients For Vegan Lemon Pound Cake
- Vegan Butter
- Dairy-Free Sour Cream
- Vanilla Extract
- Lemon Extract
- Lemon Zest
- Baking Powder
- Powdered Sugar
- Lemon Juice
How To Make Dairy-Free Pound Cake With A Lemon Glaze
Everyone loves a classic pound cake, and you'll be surprised at how easy it is to make one in your own kitchen! Start by preheating the oven to 350 degrees Fahrenheit. Then, line a loaf pan with parchment paper.
In a medium mixing bowl, beat sugar and vegan butter until creamy. Add dairy-free sour cream, extracts, and lemon zest; beat well. Add dry ingredients; mix well to form a smooth batter.
Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick comes out clean.
Let the cake sit and cool in its loaf pan. As the cake cools, prepare the glaze by mixing together powdered sugar and lemon juice in a small mixing bowl until you have a smooth consistency.
After the cake has cooled, transfer it to a wire rack and pour the lemon glaze over the top. Allow the glaze to set before slicing and serving.
What to Serve/Pair With Homemade Vegan Pound Cake
This vegan lemon pound cake is perfect for any occasion, and it pairs perfectly with a variety of sides. Try serving this cake with a scoop of vegan ice cream, a dollop of freshly whipped coconut cream, or a spoonful of homemade jam. It's also delicious with a cup of hot tea or cold almond milk.
No matter how you serve it, vegan pound cake is sure to be a hit. Enjoy!
Popular Substitutions & Additions
If you want to switch things up, this vegan lemon pound cake recipe is easily customizable, and you can make it your own with some easy substitutions or additions. Here are a few ideas:
- Use almond extract in place of the lemon extract
- Add chopped walnuts or shredded coconut to the batter
- Swap out the lemon glaze for chocolate, raspberry, or blueberry glaze
- Sprinkle with cinnamon or nutmeg for a warm and cozy spice
- Drizzle the top with melted vegan chocolate or caramel sauce
- Top with fresh fruit like sliced strawberries or raspberries
- Sprinkle with fresh berries or chopped fruit
- Stir in fresh berries or chocolate chips before baking
With its light and fluffy texture, vibrant citrus flavor, and easy-to-follow instructions, this vegan pound cake will surely be a hit for everyone. Enjoy!
How To Store & Reheat Homemade Lemon Pound Cake
Once cooled and glazed, store this vegan pound cake in an airtight container at room temperature. You can keep it for up to 5 days. To reheat the cake, simply place it in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until warmed through.
Vegan Pound Cake FAQs
Can I freeze this vegan pound cake?
Yes, this pound cake freezes incredibly well. To do so, wrap it in plastic wrap and place it in a freezer-safe container or bag. It will last for up to 3 months if stored properly. Allow the cake to thaw on the counter before reheating as desired.
Do I have to use the lemon glaze?
No, the lemon glaze is entirely optional. You can leave it off or substitute it with a different type of glaze that better suits your tastes.
I don't have vegan butter. What can I substitute it with?
If you don't have vegan butter, you can substitute it with melted coconut oil, but keep in mind that it will add a slight coconut flavor to the cake.
Can I make this recipe without dairy-free sour cream?
Yes, you can make this vegan pound cake without dairy-free sour cream. Replace the sour cream with an unsweetened vegan yogurt or apple sauce. If using applesauce, the texture and flavor will be slightly different, but still delicious!
How can I make this recipe more moist?
To make the pound cake more moist, try adding an extra tablespoon of vegan butter or dairy-free sour cream. You can also reduce the cooking time to ensure that the cake does not become dry.
Easy Vegan Pound Cake With Lemon Glaze
For the cake
- 1 cup sugar
- ½ cup vegan butter
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tsp lemon zest
- ¼ tsp salt
- 1 ½ cup flour
- 1 tbsp baking powder
For the glaze
- 1 cup powdered sugar
- 3 tbsp lemon juice
- Make the cake; preheat oven to 350F. Line a loaf pan with parchment paper.
- In a bowl, beat sugar and vegan butter until creamy.
- Add sour cream, vanilla extract, lemon extract, and lemon zest. Beat until smooth.
- Add flour, salt, and baking powder. Stir until you have a smooth batter.
- Transfer the batter to a loaf pan. Bake the cake for 50 minutes or until the inserted toothpick comes out clean.
- Cool the cake in a loaf pan. Once the cake is cooled transfer it to a wire rack.
- Make the icing; combine powdered sugar and lemon juice until smooth.
- Pour the icing over the cake. Once the icing is firm, slice the cake and serve it.