This easy vegan lemon pound cake is soft, silky, light, fluffy and aromatic, with an irresistible lemony aftertaste.
Questa ricetta è disponibile anche in italiano
I've been baking a lot lately, especially Christmas cookies. The other day I made two batches of these Italian Almond Cookies, and the day before I also make these Greek Cookies and Castagnelle, all to be enjoyed during the holidays.
And if you are familiar with the recipes, or you just have checked them, you might have noticed that all of these cookies call for a good amount of lemon peel.
That means I've got TONS of poor naked lemons to use up.
And what's better way than baking a lemony and flavourful pound cake?
This is my true and tested recipe I've been using since turning vegan. It's such a comforting treat that we like to enjoy in the morning with a frosty cappuccino or to accompany a cup of tea in the afternoon.
The sponge is so light, fluffy and aromatic. Indeed a nice cuddle for our palate and souls.
I like topping it simply with some vanilla flavoured icing sugar, but you can go wild and finish it with any icing of toppings of your choice, like the one I made for this Zesty Lemon Cake, for example.
This vegan lemon pound cake also makes a good base for birthday cakes, tiramisù or trifles. I'm sure you'll all be amazed on how versatile this is!
The Easiest Vegan Lemon Pound Cake Recipe
Ingredients:
250 g All Purpose Flour
200 g Vegan Yogurt (or Vegan Buttermilk - Plant Milk + ½ tablespoon Apple Cider Vinegar)
120 g Sugar
90 g Vegetable Oil
60 g Lemon Juice (2-3 Lemons)
1 Lemon Zest
1 teaspoon Baking Powder
½ teaspoon Baking Soda
Salt (1 pinch)
Icing Sugar (for dusting)
Method:
1. Preheat the oven at 180°C (350° F).
2. Weight all dry ingredients into a bowl and mix well together.
3. Add the lemon juice, the plant yogurt and finally the vegetable oil, roughly stirring after each wet ingredient is added.
4. Whisk or still the mixture until well combined and lump free.
5. Transfer to 1 pound (500 g) tin loaf and bake for 40-50 minutes, or until a wooden skewers comes out of the cake clean.
6. Allow to cool down completely before dusting the vegan lemon pound cake with icing sugar and serve.
For other mouthwatering cakes and desserts do not miss:
- Vegan Black Forest Cake
– Easy Vegan Tiramisù
– Deliciously Moist Rhubarb Sponge
- Brioche Swirl Cake
– Heart shaped Mini Cakes
– Carrot Cake with a Twist
– Fudgy Chocolate & Sweet Potato Cake Loaf
– Indulgent Chocolate & Raspberry Mousse
– Best Vegan Sticky Toffee Pudding
– Amaretto & Rhubarb Crumble
– Banoffee Pie
– Chocolate & Almond Fudge
Melanie
Good evening from Austin. If I were to make this with almond flour what is the trade off in ingredients? Would they be the same?
Adriana Z.
Hi Melanie.
I haven't tried myself but the substitution should work. It would be better a mix of almond flour and GF flour if a gluten free cake is what you're after.
Let me know if you give it a try!
Happy weekend 🙂
Mary Beth
I have two more questions. Do you have a conversion size for a 500g loaf pan? I’m not sure where you are, but my pans have dimensions, not volume. Also, how important is is to weigh the ingredients rather than use your conversions? Thanks.
Adriana Z.
Hi again Mary Beth. The measurements for the cake tin are approx 20x10 cm (8x4inch).
And as always for bakery I do recommend to use a scale instead of cups/oz conversion as sometimes each gram can make a different.
Hope that helps you 🙂
Mary Beth
How long does it stay fresh? If I make it Saturday afternoon will it be fresh tasting Monday morning? Does this cake freeze well?
Adriana Z.
Hi there, it keeps well in an airtight container up to four days. If you want to store it for longer you can place it in the fridge and take it out to enjoy at room temperature. I haven't tried freezing it though.
Mary Beth
Thank you, Adriana. I will get out my scale and then find a smaller tin than my bread tins. I do have a glass pan that would work. I’m looking forward to making this this afternoon. If it turns out well, I will let you know how the freezing works.
McKenna
I just made this gorgeous cake for a little summer dinner party and it was devoured instantly!
Everyone was raving about it and wanted the recipe.
I ended up using a coconut based yogurt and the cake was beautifully light and fluffy, yet incredibly moist.
I had an abundance of fresh strawberries in the garden, so I used crushed strawberries and icing sugar to make a strawberry glaze on top… so yum!
This recipe is a new favorite and I can't wait to make it again soon. Thank you Adriana for sharing your vegan baking magic!
Minnie
In your notes for vegan buttermilk, you haven’t specified what product to use. Can we assume you are suggesting 200 g of dairy-free milk substitute?
Adriana Z.
You are correct. It is meant to be 200 g of plant milk of choice. I've just edited the note, thanks!
Claire
I made this yesterday and it was lovely!