From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Instructions
1
First, preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper.
2
Add Vegan butter and granulated sugar to the bowl of a stand mixer. Mix until creamy and no clumps of butter remain.
3
Then, add in vanilla extract, lemon juice, lemon zest, and coconut yogurt. Stir to combine.
4
Add in flour and baking powder. Stir until just barely combined. Do not over mix!
5
Add batter to lined loaf pan.
6
Bake for 38 to 40 minutes or until toothpick inserted comes out clean.
7
Finally, remove from oven. Allow cake to cool for at least 1 hour before making glaze.
8
To make glaze, add lemon juice and powdered sugar to a bowl. Stir until combined. Add more lemon juice for a thinner glaze.
9
Remove pound cake from pan. Place on parchment paper on top of wire rack. Drizzle with glaze. Slice and serve!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Allow vegan butter and coconut yogurt to reach room temperature before mixing to ensure proper emulsification and a light, fluffy crumb structure in your gluten-free pound cake.
- Zest Before Juicing 🍋Always zest your lemons before cutting them in half to juice, as it's nearly impossible to zest a halved lemon effectively and you'll maximize the bright citrus flavor.
- Sift Your Dry Ingredients 🌾Sift the gluten-free flour and baking powder together twice to remove lumps and incorporate air, preventing dense pockets that are common in gluten-free baking.
- Don't Overmix the Batter 🥄Mix just until the dry ingredients are incorporated—overmixing develops gluten alternatives and creates a tough, dry cake instead of the tender, dense crumb pound cake should have.
- Cool Completely Before Slicing ⏱️Let the cake cool in the pan for 15 minutes, then on a wire rack for at least 2 hours before slicing to allow the structure to set and prevent crumbling.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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