Vegan Lemon Pound Cake
Bright, zesty, and irresistibly moist, this Vegan Lemon Pound Cake is a delightful dessert that brings the perfect balance of sweet and tart to your table. Crafted with simple pantry staples like all-purpose flour, almond milk, and melted coconut oil, this dairy-free and egg-free cake shines with the refreshing flavor of freshly grated lemon zest and tangy lemon juice. The recipe uses apple cider vinegar for a tender crumb and vanilla extract to enhance its subtle sweetness. Ready in just an hour, this easy lemon pound cake is perfect for brunches, teatime, or as a light dessert for any occasion. Slice it up and enjoy a burst of citrus goodness in every bite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 0.75 cup unsweetened almond milk
- 0.25 cup lemon juice
- 0.5 cup refined coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a loaf pan with non-stick spray or line with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant and the sugar turns a light yellow color.
Add the almond milk, lemon juice, melted coconut oil, vanilla extract, and apple cider vinegar to the sugar mixture. Whisk together until well combined and the sugar has mostly dissolved.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Be careful not to overmix.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Allow the lemon pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 347.1 g | 126% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 202.6 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 361 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 350 mg | 7% | |
*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.
