Vegan Pound Cake

This Vegan pound cake is perfectly sweet and delicious! It is shockingly quick and easy to make. This Vegan lemon pound cake is refreshing, dense and great for breakfast and dessert. It is made without eggs, without milk and without dairy. Great for breakfast, an afternoon snack or dessert! This pound cake is delicious with coffee or tea.

Author: Organically Addison

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8 slices

Calories: 388 kcal per serving

Ingredients

½ cup - Vegan butter
1 cup - granulated sugar
1 tsp - vanilla extract
2 teaspoons - lemon juice
1 tbsp - lemon zest
1 cup - coconut yogurt
2 cups - gluten free 1-1 flour
2 teaspoons - baking powder
1 tbsp - lemon juice
¾ cup - powdered sugar

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper.
Add Vegan butter and granulated sugar to the bowl of a stand mixer. Mix until creamy and no clumps of butter remain.
Then, add in vanilla extract, lemon juice, lemon zest, and coconut yogurt. Stir to combine.
Add in flour and baking powder. Stir until just barely combined. Do not over mix!
Add batter to lined loaf pan.
Bake for 38 to 40 minutes or until toothpick inserted comes out clean.
Finally, remove from oven. Allow cake to cool for at least 1 hour before making glaze.
To make glaze, add lemon juice and powdered sugar to a bowl. Stir until combined. Add more lemon juice for a thinner glaze.
Remove pound cake from pan. Place on parchment paper on top of wire rack. Drizzle with glaze. Slice and serve!

Nutrition