Dairy-Free Lemon Pound Cake
Bright, citrusy, and completely dairy-free, this Lemon Pound Cake is a zesty twist on a classic dessert that’s perfect for any occasion. Made with almond milk, unsweetened applesauce, and melted coconut oil, this recipe offers a moist and tender crumb without the need for butter or milk. Fresh lemon juice and fragrant zest infuse the cake with vibrant, tangy flavor, while a drizzle of glossy lemon glaze adds the perfect finishing touch. Ideal for those with dietary restrictions or anyone looking for a lighter dessert option, this dairy-free lemon pound cake is as satisfying as it is simple to prepare. Ready in just over an hour, it’s perfect for sharing at brunch, tea parties, or as an everyday treat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.25 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 0.25 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened applesauce
- 0.5 cup coconut oil, melted
- 0.5 cup almond milk
- 0.75 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with a non-stick spray or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it's fragrant.
Add the eggs to the sugar mixture, one at a time, beating well after each addition until the mixture is pale and fluffy.
Mix in the fresh lemon juice and vanilla extract until combined.
Add the unsweetened applesauce and melted coconut oil to the wet ingredients, stirring until everything is well incorporated.
Alternately add the flour mixture and almond milk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice in a small bowl. Adjust the consistency as desired by adding more lemon juice or powdered sugar.
Once the cake has cooled completely, drizzle the lemon glaze over the top and let it set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 560.7 g | 204% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 361.4 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 368 mg | 28% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
