Vegan Lemon Pound Cake

A moist, buttery, lemony, delicious pound cake…all vegan! Vegan butter, almond milk, flaxseeds, and aquafaba replicate dairy and butter so well no one will ever know they’re not in this lemon pound cake. Recipe courtesy of Raquel Smith from My California Roots.

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Servings 10 servings
Prep Time 30 minutes
Cook Time 60 minutes
Submitted By Raquel Smith from My California Roots
Rating
  • 1
  • 2
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 10 servings
Prep Time 30 minutes
Cook Time 60 minutes
Submitted By Raquel Smith from My California Roots
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Pound Cake
  1. Preheat your oven to 350°F. Melt a bit of butter and add to an 8x4" 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.
  2. 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.
  3. 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 turmeric.
  4. Add the aquafaba to the mixing bowl 2 Tbsp at a time and beat for about 20-30 seconds between additions.
  5. 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.
  6. Pour the batter into the prepared 8x4" 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.
  7. 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:
  1. 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!
Recipe Notes

- 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.

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