There’s something incredibly uplifting about a slice of lemon pound cake, especially when it’s vegan! This Vegan Lemon Pound Cake is moist, fluffy, and bursting with fresh lemon flavor. Perfect for tea time, special occasions, or just a lovely afternoon snack, this cake will surely impress your friends and family. With its bright taste, it’s a delightful way to brighten your day and share a little sunshine on a plate.
What Goes into This Vegan Lemon Pound Cake
Before we dive into the baking, let’s gather all the ingredients you’ll need to make this delightful treat. Here’s what you’ll need:
- 1/2 cup vegan margarine (plus more for greasing the pan)
- 1 cup vegan granulated sugar
- 2 Tbsp ground flax seed
- 1/2 cup + 2 Tbsp almond milk
- 6 Tbsp aquafaba
- Zest of 1 lemon (finely grated)
- 3 Tbsp fresh lemon juice (about 1 lemon’s worth)
- 1 3/4 cups organic all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/16 tsp turmeric (for color, optional)
- 1 cup vegan powdered sugar
- 2 Tbsp fresh squeezed lemon juice
How to Make Vegan Lemon Pound Cake
Now that we have everything ready, let’s get started on our baking adventure! Follow these easy steps to create a delicious Vegan Lemon Pound Cake:
- Preheat your oven to 350°F (175°C) and grease your cake pan with a little vegan margarine and dust it with flour.
- In a large mixing bowl, cream together the vegan margarine and sugar until the mixture is light and fluffy.
- Mix in the ground flax seed, almond milk, aquafaba, lemon zest, and lemon juice. Whisk everything together vigorously!
- In a separate bowl, combine the flour, salt, baking powder, and turmeric. Sift this mixture to add a little extra magic!
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until everything is just combined. Don’t overmix!
- Pour the luscious batter into your prepared pan and bake for about 45-50 minutes, or until a toothpick comes out clean when inserted in the center.
- While your cake is baking, let’s whip up the glaze! Mix together the powdered sugar and fresh lemon juice until smooth.
- Once the cake is baked and has cooled down, drizzle that heavenly glaze all over the top! Slice, serve, and watch everyone fall head over heels for this vegan delight!
The Best Way to Serve It
Once your Vegan Lemon Pound Cake is ready, you’ll want to showcase it beautifully. Serve it on a lovely cake stand or a simple plate. This cake pairs wonderfully with fresh berries or a dollop of coconut whipped cream for extra indulgence. It’s perfect alongside a cup of tea or coffee, or even as a light dessert after a hearty meal.
Expert Tips for Vegan Lemon Pound Cake
- Make it extra citrusy: Feel free to add more lemon zest for an extra burst of flavor! The more, the merrier!
- Storage is key: Keep any leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
- Freeze for later: Slice and freeze individual pieces, so you always have a treat ready to go!
Vegan Lemon Pound Cake FAQs
Can I use a different plant-based milk for this recipe?
Absolutely! You can substitute almond milk with other plant-based milks like soy, oat, or coconut milk.
Is aquafaba necessary for this recipe?
While aquafaba adds moisture and helps mimic the egg’s function, you could substitute it with more almond milk if needed.
Can I make this cake gluten-free?
Yes! You can use a gluten-free all-purpose flour blend instead of regular flour. Just make sure it contains xanthan gum or add a little for better texture.
Give this Vegan Lemon Pound Cake a try, and I promise you’ll be delighted with every slice! Enjoy baking, serving, and most importantly, eating this wonderful cake!