• Skip to main content
  • Skip to primary sidebar
Floured Frame
menu icon
go to homepage
  • Recipes
  • Spring
  • Filipino
  • About
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Spring
    • Filipino
    • About
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Desserts

    Vegan Lemon Pound Cake

    Published: Apr 20, 2022 · Modified: Mar 19, 2024 by Floured Frame · This post may contain affiliate links · Leave a Comment

    Love it? Share it!

    • Facebook
    • X
    • Reddit

    You can’t celebrate spring without a delicious slice of vegan lemon pound cake. This cake is seriously the best, it's lemony, moist, and has a velvety crumb. It's better than any store-bought pound cake you'll ever get.

    Jump to Recipe Print Recipe
    Slices of vegan lemon pound cake.

    This vegan lemon pound cake is a great lemon dessert for those who love a bright citrus flavor. It has the perfect balance of sweet and tart. Drizzle it with some lemon icing, and you’ll be wanting more! Spring is right around the corner, and this cake is a great way to celebrate the new season.


    Try my Ube Marble Cake for a Filipino variation, but if you’re looking for more lemon treats, try my Lemon Crinkle Cookies!

    Jump to:
    • ✨Why You’ll Love This Recipe
    • ✏️Ingredient Notes
    • 📝Substitutions & Variations
    • 🍴How to Make Recipe
    • ⭐Expert Baking Tips
    • 💭Common Questions
    • 🥣Storage & Reheating
    • ❤️More Recipes You'll Love
    • 📖 Recipe

    ✨Why You’ll Love This Recipe

    • You’ll learn some new techniques for making an amazing dessert recipe.
    • It has a ton of lemon flavor, and tastes way better than store-bought!
    • It’s a quick and easy recipe and will be ready to bake in 15 minutes.
    Ingredients for vegan lemon pound cake.

    ✏️Ingredient Notes

    • Soy milk – Soy milk has the most protein of all the non-dairy alternatives, so for baking projects that need a lot of structure (like cakes and bread), this is the best dairy-free option.
    • Vegetable oil – Compared to butter, oil makes the cake moist and has a tender crumb.
    • Lemon Extract - While I do use lemon zest and juice, adding lemon extract boosts the flavor of lemon in this recipe. The lemon extract also has a stronger lemon flavor without adding more acidity to the recipe.

    See the recipe card below for a full list of ingredients and measurements.

    📝Substitutions & Variations

    • Make this a lemon and poppy seed pound cake by adding poppy seeds! 

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    🍴How to Make Recipe

    Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!

    Measuring cup with liquid ingredients.

    Step 1: Combine non-dairy milk, fresh lemon juice, vanilla extract, and lemon extract in a small bowl. This will be your equivalent of a buttermilk.

    Bowl with dry ingredients.

    Step 2: Next, whisk together all the dry ingredients, all-purpose flour, salt, baking powder, and baking soda.

    Hands massaging lemon zest with sugar.

    Step 3: Then, add the granulated sugar and lemon zest to a large bowl. Use your fingers to rub the zest into the sugar. This helps release the oils from the zest and helps boost the lemon flavor.

    Combined sugar and rest of liquid ingredients.

    Step 4: Add neutral oil and the milk mixture to the bowl. Use a hand mixer to combine everything until the sugar has dissolved.

    Lemon pound cake batter in a bowl.

    Step 5: To the bowl, add a third of the dry ingredients. Mix on low until there is no dry flour left. Add half of the dry ingredients, and mix. Then add in the remaining dry ingredients and continue to mix until you get a fairly smooth batter.

    Batter poured in a parchment lined loaf pan.

    Step 6: Pour the batter into the prepared loaf pan and smooth out the surface. Bake the pound cake for 55-60 minutes or until an inserted toothpick comes out with a few crumbs.

    Step 7: Lastly, combine the powdered sugar and lemon juice until it forms a thick icing.

    Icing pouring over cake.

    Step 8: Pour the glaze over the cooled lemon pound cake and spread it around the top evenly. Allow the glaze to harden completely before serving!

    Two slices of vegan lemon pound cake.

    ⭐Expert Baking Tips

    1. Line the loaf pan with a parchment paper sling. It means to have your parchment paper long enough to line the inside of the loaf pan and hang over the sides of the pan. These will act as "handles" when you are ready to remove them from the pan!
    2. Wash your lemons before you start zesting. Unless you’re buying organic or farm fresh, you might want to get the chemicals off your produce before you use them for baking.

    💭Common Questions

    Can I make this gluten-free?

    I haven’t tried it myself, so I can’t say how it will turn out. But you can try using the 1-to-1 gluten-free all-purpose flour.

    What is the best loaf pan to use?

    Use an aluminum loaf pan. I wouldn’t recommend using a glass baking dish as they take longer to conduct heat. This can result in an uneven bake.

    How do I know when my vegan lemon pound cake is done?

    Insert a wooden skewer in the center of the loaf cake, if it comes out clean, it’s done! It’ll also continue to bake in the hot pan as it cools.

    Why can’t I add the glaze while the cake is still warm?

    A general rule is to cool the cake or any baked good completely before glazing or icing. If not, the glaze will either be absorbed into the cake or it’ll melt off completely.

    Slices of vegan lemon pound cake.

    🥣Storage & Reheating

    • Storing
      Store this cake in an airtight container in the fridge for up to 4 days.
    • Freezing
    • Place the cooled cake, unglazed, in a freezer-safe container. Store in the freezer for up to 2 months.

    ❤️More Recipes You'll Love

    • Vegan Lemon Crinkle Cookies
    • Vegan Matcha Neapolitan Cookies
    • Vegan Matcha Scones with Vegan Clotted Cream
    • Rose Cardamom Latte

    Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!

    📖 Recipe

    Vegan Lemon Pound Cake

    Keisha
    You can’t celebrate spring without a delicious slice of vegan lemon pound cake. This cake is seriously the best, it's lemony, moist, and has a velvety crumb. It's better than any store-bought pound cake you'll ever get.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Course Dessert/Snack
    Cuisine American
    Servings 8 slices
    Calories 337 kcal

    Equipment

    • Food scale
    • Measuring spoons
    • Electric hand mixer
    • Standard loaf pan
    • Parchment Paper
    • Mixing bowls
    • Spatula
    • Wire cooling rack
    Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.

    Ingredients
     
     

    • 250 grams All-purpose flour
    • 1 teaspoon Salt
    • 1 teaspoon Baking powder
    • ½ teaspoon Baking soda
    • Zest of 2 lemons
    • 200 grams Granulated sugar
    • 240 grams Non-dairy milk (luke warm, I used soy)
    • 2 teaspoons Fresh lemon juice
    • 1 teaspoon Vanilla extract
    • 2 teaspoons Lemon extract
    • 100 grams Neutral oil (I used vegetable)
    Lemon Glaze
    • 150 grams Powdered sugar
    • 2-3 tablespoons Fresh lemon juice
    • Extra zest for topping (optional)
    Prevent your screen from going dark

    Instructions
     

    • Combine non-dairy milk, fresh lemon juice, vanilla extract, and lemon extract in a small bowl. Next, whisk together all the dry ingredients, all-purpose flour, salt, baking powder, and baking soda. Set aside until ready to use.
    • Then, add the granulated sugar and lemon zest to a large bowl. Use your fingers to rub the zest into the sugar. This helps release the oils from the zest and helps boost the lemon flavor. Add the neutral oil and milk mixture. Use a hand mixer to combine everything until the sugar has dissolved.
    • To the bowl, add a third of the dry ingredients. Mix on low until there is no dry flour left. Add half of the dry ingredients, and mix. Then add in the remaining dry ingredients and continue to mix until you get a fairly smooth batter.
    • Pour the batter into the prepared loaf pan and smooth out the surface. Bake the pound cake for 55-60 minutes or until an inserted toothpick comes out with a few crumbs.
    • Bake the pound cake for 55-60 minutes or until an inserted toothpick comes out with a few crumbs.
    • Lastly, combine the powdered sugar and lemon juice until it forms a thick icing. Pour the glaze over the cooled lemon pound cake and spread it around the top evenly. Allow the glaze to harden completely before serving!

    Notes

    • If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
    • Why do you use soy milk for baking? Soy milk has the most protein of all the non-dairy alternatives, so for baking projects that need a lot of structure (like cakes and bread), this is the best dairy-free option. 
    • Storing: Store this cake in an airtight container in the fridge for up to 4 days.
    • Freezing: Place the cooled cake, unglazed, in a freezer-safe container. Store in the freezer for up to 2 months.
    Serving: 1sliceCalories: 337kcalCarbohydrates: 69gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 434mgPotassium: 82mgFiber: 1gSugar: 26gVitamin A: 118IUVitamin C: 4mgCalcium: 77mgIron: 2mg

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment below & tag @flouredframe on social!

    More Desserts

    • Simple Vegan Brown Butter
    • Vegan Black Velvet Cupcakes
    • Vegan Matcha Marble Cake
    • Easy Vegan Jam Danish

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Floured Frame! You'll find a delightful collection of Filipino recipes, sweet treats, and more. These recipes will truly hit the spot and leave you craving for more.

    More about me →

    Spring Recipes

    • Vegan Matcha Thumbprint Cookies
    • Vegan Matcha White Chocolate Chip Cookies
    • Vegan Lemon Pound Cake
    • Vegan Berry Trifle Cups

    Vegan Filipino Panaderia Classics E-book

    15 vegan classic Filipino bakery recipes, including bibingka, pan de coco, buko pie, asado rolls, lengua de gato, and more!

    Buy Now - $7.00

    Filipino Recipes

    • Vegan Ube Leche Flan
    • Vegan Mais con Yelo (Filipino Corn Shaved Ice Dessert)
    • Vegan Ube Cream Cold Brew
    • Easy Filipino Karioka (Fried Sweet Rice Balls)

    Fresh on the Blog

    • Vegan Mango Sago
    • Cheesy Vegan Mushroom Tarts
    • Vegan Iced Sugar Cookie Latte
    • Vegan Skeleton Cookies

    Recently Updated

    • Vegan Ube Pie
    • Vegan Ube Rolls
    • Vegan Pumpkin Sage Pasta
    • Vegan Halloween Spooky Cookies

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclaimer

    Let's Be Social

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2019-2024 Floured Frame

    Manage Cookie Consent
    We use cookies to optimize our website and our service.
    Functional cookies Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    View preferences
    {title} {title} {title}

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.