This vegan lemon pound cake recipe is everything you love about regular pound cake… just without the dairy! With a simple & delicious lemon glaze.
Vegan Lemon Pound Cake
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 slices
- 1/2 cup vegan butter (I used Earth Balance), room temperature*
- 1 cup sugar
- 2 Tbsp ground flax seed
- 1/2 cup + 2 Tbsp almond milk
- 6 Tbsp aquafaba*
- zest of 1 lemon, finely grated*
- 3 Tbsp fresh lemon juice (about 1 lemon’s worth)
- 1 3/4 cups Bob’s Red Mill organic all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/16 tsp tumeric (for color), optional
for the glaze:
- 1 cup powdered sugar
- 2 Tbsp fresh squeezed lemon juice
- Preheat your oven to 350°F. Melt a bit of butter and add to an 8×4″ baking pan. Use a pastry brush to spread it all around the pan, making sure to get in all the corners. Add about 2 Tbsp flour to the pan and shake it around until fully coated. Tap excess flour out and set aside.
- Add the butter and the sugar to the bowl of a stand mixer with the paddle attachment.* Beat on medium speed until fluffy, about 4 minutes.
- While the butter and sugar cream, combine the almond milk and flax seed in a medium bowl and mix well. Grate the lemon zest and add to the milk along with the lemon juice. In another bowl, combine the flour, salt, baking powder, and tumeric.
- Add the aquafaba to the mixing bowl 2 Tbsp at a time and beat for about 20-30 seconds between additions.
- Add about 1/3 of the flour mixture to the mixer and mix on low until just incorporated. Follow with half the liquid, mix on low to combine. Repeat with 1/3 the flour, the rest of the milk, then the remainder of the flour.
- Pour the batter into the prepared 8×4″ baking dish. Bake for 50-60 minutes, tenting with foil after about 45 minutes if needed to prevent over-browning. When done, a pick inserted into the center should come out clean.
- Let cool in the pan for 15 minutes, then carefully run a thin knife around the edges and invert to remove from the pan. Gently flip to right the cake, then let cool completely before glazing.
for the glaze:
- Sift the powdered sugar into a medium bowl. Add the lemon juice and stir until incorporated. Drizzle over the top of the cake, spreading with a spoon if needed. Let harden for 1-2 hours before serving. Eat!
– You can either let your butter sit out for an hour or two, or heat it in the microwave for 20 seconds.
– Aquafaba is the liquid from the top of a can of chickpeas. You can omit if you’re weirded out by it, just replace with an equal amount of almond milk and an extra Tbsp flax seed. The cake won’t rise quite as nicely.
– Use Meyer lemons if you can find them.
– I don’t recommend just using Pam for your pan – it’ll stick. Butter and flour the pan for best results.
– You can use a hand mixer for this. I don’t recommend creaming the butter and sugar with just a whisk since it’ll be difficult to beat enough air in, but you’re welcome to try.
– I recommend letting the cake sit for 24 hours before eating – the texture improves a bit.
Read more about this Vegan Lemon Pound Cake…
Do I even need to say more about this pound cake?? I mean, just look at this photo…
I can’t even. So buttery/sugary/lemony/delicious. All in one bite (and every bite).
This cake is for Easter. Everything about it screams “spring!” from the lemon in the cake to the lemon glaze on top to the lemon flowers (definitely not necessary). I don’t know what our plans are for Easter this year, but I do know it involves this vegan pound cake.
This pound cake took me all week. I tried and tried and tried again until I had the perfect vegan pound cake to give you. And here it is! There are a few things going on with this amazing cake. They’re all really simple and you most likely have everything you need to make it in your pantry right now… but stuffsgoinon.
The first thing? Flour. Let’s talk about flour.
Let’s just get this out on the table here… not all flours are created equal. If you want to get really high-quality baked goods, you have to start with high-quality ingredients. I always bake with unbleached, unenriched, organic flour because that’s what I’ve found gives me the best results.
One of my go-to flours is the Bob’s Red Mill all-purpose flour. It does an amazing job with anything from crusty breads to buttery cakes, like this one.
PS. Get a coupon for Bob’s Red Mill flour here!
Second, aquafaba. I know you’re either 1) looking at the screen super weird and about to close the window (BUT WAIT!) or 2) nodding your head thinking, “yes, yes… aquafaba…” For all you skeptics out there, I just have one thing to say: I totally get it and I am right there with you.
Aquafaba is the liquid on top of a can of chickpeas/garbanzo beans. There’s something about it that behaves remarkably similarly to eggs in baking. It doesn’t leave any bean-y taste behind, or else I wouldn’t use it.
I tried making this cake with just flax seed but it didn’t rise quite as high and the texture wasn’t as good. It still worked, but it was about 85% of the way there. If you are werided out by the aquafaba and/or don’t have a can of beans on hand, feel free to give it a shot using flax seeds.
Next up is this glaze. Super simple and definitely key. I didn’t glaze the first few cakes I made because I was mostly concerned about the texture of the cake, not the glaze. But once I got the texture right and added a glaze to this one I realized what I was missing out on the last ones.
Glaze your cake! Do not skip this step – it totally completes it.
Every Easter growing up we’d do a big breakfast with bacon, eggs, and cinnamon rolls. My favorite part was always the cinnamon rolls – but mostly the cinnamon roll frosting. I’ve always had a sweet tooth. After making this cake, I’d be hard-pressed to choose between this or a batch of vegan cinnamon rolls for breakfast.. Maybe both? 😜
Nutrition info per slice of vegan pound cake:
recipe makes about 10 slices
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