Vegan Lemon Pound Cake

Lemon pound cake on cooling rack on white background

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

Course: Dessert

Cuisine: American

Keyword: vegan lemon pound cake

Prep Time: 20

Cook Time: 1

Servings: 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

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.

Nutrition