Vegan Lemon Pound Cake
Bright, zesty, and incredibly moist, this Vegan Lemon Pound Cake is the ultimate plant-based indulgence that's perfect for any occasion. Crafted with simple pantry staples like all-purpose flour, granulated sugar, and coconut oil, this dairy-free treat gets its vibrant citrus flavor from freshly squeezed lemon juice and fragrant lemon zest. The addition of almond milk and a touch of apple cider vinegar ensures a tender, fluffy texture while keeping the recipe entirely vegan. With just 15 minutes of prep time and the magic of oven-baking, this golden loaf emerges with a beautiful crumb and a citrusy aroma that fills your kitchen. Perfect as a light dessert, afternoon snack, or even a breakfast treat, serve this cake with a dusting of powdered sugar or a drizzle of vegan glaze for a sweet, tangy finish. Whether you're vegan or not, this delightful lemon pound cake will have everyone coming back for seconds!
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Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 0.75 cup unsweetened almond milk
- 0.25 cup lemon juice
- 0.5 cup refined coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a loaf pan with non-stick spray or line with parchment paper.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Step 3
In a separate bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant and the sugar turns a light yellow color.
Step 4
Add the almond milk, lemon juice, melted coconut oil, vanilla extract, and apple cider vinegar to the sugar mixture. Whisk together until well combined and the sugar has mostly dissolved.
Step 5
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Be careful not to overmix.
Step 6
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7
Bake the cake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Step 8
Allow the lemon pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (766.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2497.7 |
| Total Fat 122.6g | 0% |
| Saturated Fat 102.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2372.4mg | 0% |
| Total Carbohydrate 347.1g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 202.6g | |
| Protein 20.0g | 0% |
| Vitamin D 65.9IU | 0% |
| Calcium 360.6mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 350.4mg | 0% |
Source of Calories