Dairy Free Lemon Pound Cake (Vegan)
If you love lemons, then this soft, sweet and slightly tart dairy free lemon pound cake is for you! A show stopping piece for any event! It’s a completely vegan lemon pound cake recipe.
Servings: 8 slices
Calories: 676kcal
Ingredients
For Lemon Pound Cake
- ½ tablespoon vinegar
- ½ cup vanilla almond milk (can sub other dairy free milk)
- 1 cup vegan butter
- 2 cups vegan cane sugar
- ¼ cup fresh lemon juice
- Lemon Zest from 2 lemons
- 1 tsp vanilla extract
- 1 cup unsweetened applesauce
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tsp baking soda
- 1 teaspoon salt
Lemon Syrup
- ½ cup sugar
- ½ cup lemon juice
Lemon Glaze
- 2 cups powdered sugar
- 2 tbsp lemon juice (more to desired thinness-see notes)
- ¼ teaspoon lemon extract
Instructions
For the dairy free lemon pound cake
- Preheat your oven to 350 degrees.
- Grease a bundt pan (we use this one) very liberally with coconut oil or other non-flavored oil. sprinkle with flour. Set aside.
- Make vegan buttermilk by combining the vinegar and almond milk. Set aside for 15 minutes.
- In a large bowl, add butter and sugar. Cream together for 5 minutes (see notes in post above).
- Add in the lemon zest, lemon juice, buttermilk, and vanilla. Beat together again.
- Add in applesauce in four parts, beating just until combined after each.
- Sift in your flour. Beat again just until combined.
- Add in baking powder, baking soda, and salt. Beat just until combined.
- Pour lemon pound cake mixture into the greased pan and twist the pan a few times (see video) to even out the cake.
- Bake for 50-60 minutes, testing the middle of the cake with a toothpick to see if it comes out clean. *Make syrup and glaze while cake bakes.
- Remove from oven. Let cool to touch.
- Flip out onto a cake stand.
- Carefully and slowly pour the lemon syrup all around. Wait 5 minutes.
- Pour on the lemon glaze.
- Serve immediately or cover and eat within 3 days.
For the Lemon Syrup
- In a small pot over medium low heat, add in sugar and lemon juice. Stir together. Continue to stir for 5-10 minutes until it has started to thicken. Remove from heat and let thicken into a maple syrup like consistency while cake finishes baking.
For the Lemon Glaze
- In a small bowl, combine the powdered sugar, lemon juice, and lemon extract together until very very combined. If it's too thick to pour, squeeze a tiny bit more lemon juice into the bowl.
Video
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
*Please see post and video for tips and tricks for how we got this cake perfected.
Nutrition
Serving: 1slice | Calories: 676kcal | Carbohydrates: 131g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Sodium: 364mg | Potassium: 268mg | Fiber: 1g | Sugar: 95g | Vitamin A: 1090IU | Vitamin C: 10.6mg | Calcium: 90mg | Iron: 2.2mg