Vegan Lemon Pound Cake

Recently, I made a Vegan Lemon Pound Cake and it was such a big hit. I knew I would want to make some more, so I went out and bought more lemons.

The next day, a reader tagged me on Facebook requesting a recipe for pound cake. This Lemon Pound Cake recipe fit the bill, so I decided to make it again and share it here on my website.

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL, CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Originally published May 27th, 2018.

Here are the reasons why this simple lemon glazed pound cake was such a delightful treat:

1. Moist
2. Refreshing
3. Lemony
4. Scrumptious
5. Rich
6. Fluffy
7. Just the right sweetness
8. Tender

Flaxseed Nutrition Facts

Flaxseeds are sprinkled with quite an assortment of vitamins and minerals, along with being a great source of fiber and fats. 

However, their most notable claim to fame is the sheer amount of omega-3 fatty acids that they contain, which is usually found in fish and is quite rare to find from plant-based sources.

This makes them come very high on my list of important foods for every vegan pantry.

Moreover, they can produce a wonderful gel that is the perfect egg substitute for any recipes that require a binding agent. You can find ground flaxseeds in most of my baked goods, savory or sweet. 

Flaxseed oil is great to be added to salad dressing or other cold foods, and adds a very uniquely pleasant flavor, not too unlike a mild fish.

Keep in mind that the oil is quite delicate and can become rancid very easily, so it should be kept refrigerated to prolong its shelf life.

Alpha-linolenic acid, the particular amino acid that flaxseed has plenty of, is important for your heart health since it helps prevent clogged arteries and high cholesterol.

Lemon Health Benefits

Lemons originate from India, then spreading globally to temperate and tropical regions of the world. They were sought after by early sailors to prevent or treat Vitamin C deficiency, also known as scurvy.

It is grown on an evergreen shrub and the tree produces ripe yellow fruits practically all year round. It is highly prized in the manufacturing industry for lemon oil, lemon juice, pectin, and citric acid.

Medicinally, lemons have been used for centuries. They have strong antibacterial and antiviral properties. Lemons contain vitamin C or ascorbic acid, citric acid (gives lemons sour taste), flavonoids, Vitamin B complex, potassium, magnesium, calcium, copper, phosphorus, iron, and fiber.

The fruit is low in calories – 29 calories per 100 grams – contains no saturated fats, nor cholesterol. Although lemon is acidic when eaten, it has an alkalizing and purifying effect on the blood.

How To Make Lemon Juice?

1. Wash lemons with warm water and use a vegetable wash if not organically grown to remove pesticide residues.
2. Roll on a flat surface with the palm of hand, this will help to extract more juice
3. Cut in half and remove visible seed, squeeze by hand or use a juicer.

Vegan Lemon Pound Cake Recipe

• 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 Florida Crystals organic cane sugar – 
• Baking Powder, aluminum-free baking powder like Rumford or Hain
• Turmeric, I added a pinch for the yellow color
• Salt, I love to use Sherpa Pink Himalayan 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 it with applesauce.
• Lemon glaze for pound cake.
• 9x5x2 baking pan

How To Make A Lemon Pound Cake?

1. Preheat the oven to 350℉. Line a 9x5x2 loaf baking pan with parchment paper, lightly brush or spray with oil, and set aside.
2. In a large bowl, add gluten-free flour, sugar, baking powder, salt, and turmeric, and mix well.
3. In a medium-sized bowl, add almond milk, ground flaxseeds, lemon juice, oil, and lemon zest, and stir to combine.
4. Mix both the dry ingredients and the wet ingredients together until the batter is smooth.
5. Scoop the batter into the prepared loaf pan and bake in the preheated oven for about 60 minutes.
6. Remove the pan from the oven, place the pan on a cooling rack, and allow the pound cake to cool in the pan for 10 minutes. Invert the pan onto the rack to drop the cake on the rack, and then allow the pound cake to cool completely.
7. Top with lemon glaze.

How To Make Lemon Glaze?

Mix together powdered sugar and lemon juice in a medium bowl until well combined. Spread over lemon pound cake.

Check out my other Gluten-Free Vegan Bread Recipes:

1. Vegan Blueberry Pineapple Bread
2. Strawberry Banana Bread
3. Blueberry Lemon Bread
4. Vegan Persimmon Bread
5. Berry Banana Bread

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Vegan Lemon Pound Cake

Flavorful Vegan Lemon Pound Cake is moist and buttery with a refreshing taste of lemon. Vegan and gluten-free and easy to prepare topped with a two-ingredient lemon glaze.

5 from 22 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: vegan lemon pound cake

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Servings: 10 servings

Calories: 257kcal

Equipment

• 1 loaf pan

Ingredients

• 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)

Lemon Glaze

• 1 cup powdered organic cane sugar
• 1/4 cup fresh lemon juice

Instructions

For The Pound Cake

• Preheat the oven to 350℉. Line a 9x5x2 loaf baking pan with parchment paper, lightly brush or spray with oil, and set aside.
• In a large bowl, add gluten-free flour, sugar, baking powder, salt, and turmeric, and mix well.
• In a medium sized bowl, add almond milk, ground flaxseeds, lemon juice, oil, and lemon zest, and stir to combine.
• Mix both the dry ingredients and the wet ingredients together until the batter is smooth.
• Scoop the batter into the prepared loaf pan and bake in the preheated oven for about 60 minutes.
• Remove the pan from the oven, place the pan on a cooling rack, and allow pound cake to cool in pan for 10 minutes. Invert the pan onto the rack to drop the cake on the rack, and then allow the pound cake to cool completely.
• Top with lemon glaze.

Lemon Glaze

• Mix together powdered sugar and lemon juice in a medium bowl until well combined. Spread over lemon pound cake.

Notes

1. For the powdered sugar, make your own by blending organic cane sugar in a high-speed blender.
2. Make them into muffins instead of pound cake.
3. You can add 2 drops of lemon oil to boost the flavor even though it is great without it.

Nutrition

Calories: 257kcal | Carbohydrates: 47g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 28mg | Fiber: 3g | Sugar: 33g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 1mg