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Recently, I made a Lemon Pound Cake recipe and it was such a big hit I decided I had to make it for my reader, so I went out and bought more lemons.
The next day a reader tagged me on Facebook requesting a recipe for pound cake. I searched for my Lemon Pound Cake recipe from scratch and decided to make it again and share it here on my website.
I'm crazy about lemon flavors and two of my other great recipes are my Blueberry Lemon Bread and Blueberry Lemon Muffins.
Here are the reasons why this simple lemon glazed pound cake was such a delightful treat:
- Moist
- Refreshing
- Lemony
- Scrumptious
- Rich
- Fluffy
- Just the right sweetness
- Tender
What You Will Need To Make Vegan Lemon Pound Cake
- Gluten-Free all-purpose flour, I used Pillsbury All Purpose, I'm not sure that other brands will work.
- Fresh Lemons -Juice and zest for great lemony taste
- Sugar, I love organic cane sugar - Florida Crystals
- Baking Powder, aluminum-free baking powder like Rumford or Hain
- Turmeric, I added a pinch for the yellow color
- Salt, I love to use Redmond Real Salt
- Almond Milk or any non-dairy milk
- Ground flaxseeds. to act as a binder. I used yellow so it would blend with the color of the pound cake.
- Coconut oil, for a moist cake but you can substitute with applesauce.
- Lemon glaze for pound cake.
- 9x5x2 baking pan
How To Make A Lemon Pound Cake?
To make this lemon pound cake from scratch, mix almond milk, ground flaxseeds, lemon juice, coconut oil and lemon zest in a medium bowl and set aside. Combine the gluten-free flour, sugar, baking powder, turmeric and salt in a large bowl.
Mix wet ingredients into dry ingredients until smooth. Pour batter into a prepared pan and bake until a toothpick inserted in center comes out clean. Cool completely then add the lemon glaze.
Check out my other Gluten-Free, Vegan Bread:
- Vegan Blueberry Pineapple Bread
- Strawberry Banana Bread
- Blueberry Lemon Bread
- Vegan Persimmon Bread
- Berry Banana Bread
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- Energy:
- 140 kcal / 585 kJ
- Fat:
- 10 g
- Protein:
- 1 g
- Carbohydrate:
- 11 g
Ingredients
Lemon Pound Cake
- 1 1/2 cups all purpose gluten-free flour
- 1 cup organic cane sugar
- 2 teaspoons baking powder
- Pinch of turmeric
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons almond milk
- 2 tablespoons ground flax seeds
- 1/4 cup lemon juice
- 1/3 cup coconut oil, melted
- 2 tablespoons grated lemon zest, (about 2 lemons)
Glaze
- 1 cup powdered organic cane sugar
- 1/4 cup fresh lemon juice
- Preparation:
- 20 min
- Cooking:
- 1 h
- Ready in:
- 1 h 20 min
Instructions
Pound Cake
Preheat oven 350 degrees. Line baking pan with parchment paper, lightly grease and set aside.
In a large bowl, mix gluten-free flour, sugar, baking powder, salt and turmeric and mix well.
In medium bowl, mix almond milk, ground flaxseeds, lemon juice, oil, lemon zest and stir to combine.
Mix both dry ingredients and wet ingredients until batter is smooth.
Scoop batter into a prepared 9x5x2 pan and bake in preheated oven for about 60 minutes. Remove from oven, place on a cooling rack and allow pound cake to cool in pan for 10 minutes. Invert and remove from pan to cool completely, top with lemon glaze.
Lemon Glaze
Mix together powdered sugar plus lemon juice in a medium bowl. Spread over lemon pound cake.
Notes
- For the powdered sugar, make your own by blending organic cane sugar in a high-speed blender.
- Make them into muffins instead of pound cake.
- You can add 2 drops of lemon oil to boost the flavor even though it is great without it.
I made this cake last night and had it for lunch today. Excellent recipe. I used Gold Metal flour and it came out just like the picture. It was lemony and very moist. Will make it again. Thanks
Evan, I’m glad you enjoyed it and it turned out great with your adjustments. Thank you for sharing!
I made this last night. It came out really good, even better the next day. Unfortunately, it wasn’t nearly as pretty as yours.
Susan, I’m so happy it turned out good for you, Thank you for your compliment. I have been practicing to take food photos constantly now for over 7 years.
When measuring the coconut oil do you melt it and measure the 1/3 cup (using as liquid), or do you measure it as a solid and use it as solid (or melt after measuring solid)? I’m never clear on this unless recipe specifically states it. I’d like to make this before Christmas, so any advice would be appreciated.
Hello Job, it is 1/3 cup coconut oil melted. So melt the coconut oil and measure enough for 1/3 cup liquid melted coconut. Thank you for trying and I hope you enjoy!
Had wanted a lemon dessert for a while.
This lemon pound cake is so good!
Thank you Patricia for your feedback. I am so happy you love it.
This cake is phenomenal! I’ve made it about 5 times now and every time it’s been delicious. Each time I’ve used white spelt flour since I keep that on hand.
Before going pesco-vegan I used to occasionally enjoy a slice of Starbucks lemon pound cake. Alas, I’ve found a much healthier and even tastier replacement. You don’t even need the glaze. Simply delicious and so quick and easy to make!
Oh wow, Quesa thank you for your amazing feedback, I have never had Starbucks lemon pound cake so I’m tickled by this. I’m so happy you love it.
Hi ladies! Wow what an amazing cake 😍 I am really new to the baking world and this seems right up our street all the flavours and colours too. My 15 month old son and 2.5 year old daughter have so many different allergies I have to be so careful. This is perfect ❤️ I can’t get that brand of gluten free flour over here, is there a reason as to why other brands wouldn’t work, or do we think any should work would there be a difference?
Hello Holly, thank you for your kind words. As a mother, I understand your dilemma in dealing with allergies. I’m happy you found my site. I only mentioned that brand because that was what was available in my local store at the time since then I’m baking with Krusteaz all-purpose gluten-free flour and its better so with that I believe you can at least use the brand that is available in your location. Hope you enjoy.
Well this is happening soon! I love all that lemon and I love pound cake, it looks so good!
Lemon flavored desserts are my favorite during Summer and I love pound cakes because they are super easy to make. This looks PERFECT. I absolutely love the addition of turmeric. Brilliant idea to make cake brighter and healthier :)
Talk about scrumptious!! This looks so moist and packed with lemon flavor. Lemon pound cake is a weakness of mine and this recipe looks so easy to make! Definitely on my To Do list!
Lemon pound cake is so tasty. I love that this version is vegan!
Gotta love a great lemon pound cake with fresh lemon zest. I’ll be sharing with my gluten free girlfriends!
Thank you Jessica.
I love lemon in any form and this sounds wonderful. Perfect with cup of coffee
What a great recipe not only for the gluten intolerant but for anyone who loves the taste of lemons. I’m in the latter camp. There isn’t anything that is lemony tasting that I don’t like. I will have to make this recipe.
Your ingredient list is SO clean!! I didn’t know that Pillsbury made a gluten free all purpose flour! I think I’ll try this using applesauce – yummy! Looks and sounds delish!
How did this work out using applesauce?
A lovely lemon pound cake sounds just like the dessert my taste buds have been calling for this Summer.
Love it! Love it! Love it!
I’m more of a sweet-sour than a chocolate person. I’m thinking about accidentally dropping a bit of ginger in here, as well.
Me too Kate, oh wow ginger sounds awesome. I have some crystallized ginger I bet it would taste amazing in it.
This looks and sounds delicious!! Thank you. I pinned it.
This lemon pound cake looks so moist and delicious! I love that it’s vegan and still looks scrumptious!! I’ll be trying this real soon!
Thank you Elaine, hope you enjoy.
I am a lemon lover…and this looks delicious. Vegan or not….I think every lemon lover would like a slice of this. Perfect with my afternoon latte.