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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.
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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
- 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.
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!
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.