Dairy-Free Lemon Pound Cake

Bright, zesty, and irresistibly moist, this Dairy-Free Lemon Pound Cake is a citrusy twist on the classic dessert, perfect for those seeking a dairy-free indulgence. Made with a unique blend of unsweetened applesauce and melted coconut oil, this cake achieves its tender crumb and rich flavor without a drop of dairy. Fresh lemon zest and juice infuse every bite with a bold, tangy flavor, while a drizzle of sweet-tart lemon glaze takes it to the next level. Ideal for brunches, afternoon tea, or as a light dessert, this one-bowl wonder comes together in just 15 minutes of prep and bakes to golden perfection in under an hour. Whether you're catering to dietary restrictions or simply adore lemony delights, this easy-to-make loaf is sure to impress! Keywords: dairy-free lemon pound cake recipe, moist lemon cake, dairy-free dessert ideas, easy lemon loaf.

Nutriscore Rating: 43/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 10

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1.25 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 0.25 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 0.5 cup unsweetened applesauce
• 0.5 cup coconut oil, melted
• 0.5 cup almond milk
• 0.75 cup powdered sugar
• 2 tablespoons lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with a non-stick spray or line it with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it's fragrant.

Step 4

Add the eggs to the sugar mixture, one at a time, beating well after each addition until the mixture is pale and fluffy.

Step 5

Mix in the fresh lemon juice and vanilla extract until combined.

Step 6

Add the unsweetened applesauce and melted coconut oil to the wet ingredients, stirring until everything is well incorporated.

Step 7

Alternately add the flour mixture and almond milk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.

Step 8

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Step 10

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Step 11

While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice in a small bowl. Adjust the consistency as desired by adding more lemon juice or powdered sugar.

Step 12

Once the cake has cooled completely, drizzle the lemon glaze over the top and let it set for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(1251.6g)

Amount per serving	% Daily Value*
Calories	3628.7

Total Fat 143.4g	0%
Saturated Fat 104.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 744mg	0%
Sodium 1986.7mg	0%
Total Carbohydrate 560.7g	0%
Dietary Fiber 9.4g	0%
Total Sugars 361.4g
Protein 50.1g	0%

Vitamin D 199.0IU	0%
Calcium 367.9mg	0%
Iron 15.9mg	0%
Potassium 786.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 5.4%

Carbs: 60.1%