Name: Vegan Lemon Pound Cake with Coconut Yogurt and Lemon Glaze Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: ½ cup Vegan butter (room temperature); 1 cup granulated sugar; 1 tsp vanilla extract; 2 tsp lemon juice; 1 tbsp lemon zest; 1 cup coconut yogurt; 2 cups gluten free 1 to 1 flour (or all purpose flour); 2 tsp baking powder; 1 tbsp lemon juice; ¾ cup powdered sugar

Jump to Recipe· 4.3 from 27 reviews

If you’re searching for a delightful dessert that’s bursting with fresh, zesty flavors yet completely plant-based, you’ve just found the treasure: the Vegan Lemon Pound Cake with Coconut Yogurt and Lemon Glaze Recipe. This cake is an absolute showstopper with its moist, tender crumb infused with bright lemon notes and the luxurious creaminess from coconut yogurt that makes every bite irresistible. Topped off with a tangy lemon glaze that adds the perfect balance of sweetness and citrus zing, it’s a treat that feels both comforting and sophisticated. Whether you’re a seasoned vegan baker or just wanting to impress your friends with something fresh and jubilant, this recipe is going to become your new go-to for all things lemony and luscious.

Ingredients You’ll Need

The image shows a top view of baking ingredients arranged on a white marbled surface. There is a white plate with a stick of light yellow butter on the top left. Near the center, there is a clear glass bowl filled with smooth white cream. To the right of the bowl, a white small bowl contains a dark brown liquid. At the bottom right, there is a white cup filled with white sugar. At the bottom left, another white bowl holds white powdered sugar, and next to it on the left is a bigger clear glass bowl filled with white flour. Two halves of a yellow lemon are placed between the bowls, one near the top center and the other near the bottom center of the image. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet each plays a key role in creating the magic of this pound cake. From the vegan butter that delivers richness, to the gluten-free flour ensuring a tender crumb, every element adds a layer of flavor, texture, and that beautiful golden hue you want in a pound cake.

Vegan butter (½ cup, room temperature): Provides a creamy, rich base that keeps the cake moist and tender throughout.
Granulated sugar (1 cup): Sweetens the cake while helping to create a tender texture.
Vanilla extract (1 tsp): Adds a subtle warmth and depth that complements the lemon perfectly.
Lemon juice (2 tsp + 1 tbsp for glaze): Injects vibrant citrus brightness, key to lifting the flavor profile.
Lemon zest (1 tbsp): Packs an intense lemon aroma and fresh flavor pop without extra acidity.
Coconut yogurt (1 cup): Brings moisture and a slight tang, making the cake wonderfully soft and flavorful.
Gluten-free 1-to-1 flour or all-purpose flour (2 cups): Forms the structure of the cake while keeping it light and tender.
Baking powder (2 tsp): Essential for that perfect rise and fluffy crumb.
Powdered sugar (¾ cup for glaze): Creates a smooth, sweet glaze that ties everything together beautifully.

How to Make Vegan Lemon Pound Cake with Coconut Yogurt and Lemon Glaze Recipe

Step 1: Prepare Your Pan and Oven

First things first, get your oven ready to warm up to 350 degrees Fahrenheit and line your loaf pan with parchment paper. This simple step ensures the cake won’t stick and makes cleanup a breeze. Prepping in advance also means your batter can go into the oven right away, capturing all that fresh lemon goodness.

Step 2: Cream the Vegan Butter and Sugar

Using a stand mixer, blend together the vegan butter and granulated sugar until the mixture turns creamy and smooth, with no lumps of butter visible. This step is crucial because incorporating air here creates the cake’s signature light texture. Take a moment to enjoy how fluffy and inviting this combination looks!

Step 3: Mix in the Flavorful Ingredients

Next, add your vanilla extract, two teaspoons of lemon juice, lemon zest, and coconut yogurt to the bowl. Stir everything until just combined, allowing the fresh citrus notes and creamy yogurt to infuse the batter. These ingredients bring brightness and a wonderful moistness to the cake, making each slice a little celebration of flavor.

Step 4: Add the Dry Ingredients

Gently fold in the gluten-free flour and baking powder until the mixture is just combined. A gentle touch here can’t be overstated: overmixing can lead to a denser cake, and we want perfectly tender, fluffy results. Seeing the batter come together beautifully at this stage is always a satisfying moment.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan, smoothing the top gently. Bake for about 38 to 40 minutes, or until a toothpick inserted into the center comes out clean. The aroma of lemon wafting from the oven is pure joy, let me tell you. Timing is key here — you want it moist but fully baked.

Step 6: Cool and Glaze

Allow the cake to cool for at least one hour so it firms up enough for glazing. Meanwhile, whisk together the lemon juice and powdered sugar to create your luscious lemon glaze, adding a bit more juice if you prefer it thinner. Once cooled, lift the pound cake out of the pan, place on parchment-lined wire rack, and drizzle that tangy glaze generously over the top. The glaze not only adds sweetness but also a glossy, eye-catching finish.

How to Serve Vegan Lemon Pound Cake with Coconut Yogurt and Lemon Glaze Recipe

The image shows a single slice of a thick, soft cake with a light beige color and crumbly texture. The top layer has a smooth white glaze that slightly drips down the side. In the foreground, there is a small piece of the cake also topped with the same white glaze. The cake sits on a metal rack on a white marbled surface. In the blurred background, there are two glass bottles filled with milk. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a stunning presentation, sprinkle freshly grated lemon zest over the glaze or add delicate edible flowers for a pretty pop of color. Toasted coconut flakes make a fantastic crunchy contrast and boost the tropical vibes that coconut yogurt brings.

Side Dishes

This Vegan Lemon Pound Cake pairs wonderfully with fresh berries like raspberries or blueberries, or even a scoop of vegan vanilla ice cream on the side for an extra special treat. A hot cup of herbal tea or a zesty lemonade complements the citrus notes perfectly.

Creative Ways to Present

Try serving this cake in elegant slices on vintage dessert plates drizzled with extra glaze, or cut into cute mini loaf portions for gatherings. You could also layer slices with coconut yogurt and fresh fruit in parfait glasses for a fancy brunch option that still feels fun and light.

Make Ahead and Storage

Storing Leftovers

Wrapped tightly in plastic wrap or stored in an airtight container, this cake keeps beautifully fresh for up to 4 days at room temperature. The flavors actually deepen a bit after resting, making it a great make-ahead dessert option.

Freezing

You can freeze the unglazed cake by wrapping it well in plastic and foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge, then prepare the lemon glaze freshly before serving for best results.

Reheating

If you like your pound cake a bit warm, gently reheat slices in the oven or toaster oven at low heat for a few minutes. Avoid microwaving as it can dry out the cake. Warm slices make the glaze slightly melty and even more indulgent.

FAQs

Can I use regular yogurt instead of coconut yogurt in this recipe?

While coconut yogurt adds a unique tang and richness that complements the lemon beautifully, you can use other plant-based yogurts in a pinch, but avoid dairy-based yogurts if you want to keep the recipe fully vegan.

Is this Vegan Lemon Pound Cake with Coconut Yogurt and Lemon Glaze Recipe gluten-free?

It can be! Use a gluten-free 1-to-1 baking flour to keep the cake gluten-free. If using regular all-purpose flour, it will not be gluten-free but still delicious and vegan.

Why is it important not to overmix the batter?

Overmixing develops the gluten and can make the cake dense and less tender. Since this cake relies on a delicate crumb, folding ingredients gently ensures a light and fluffy texture.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake toward the end of baking time; if it comes out clean or with just tiny moist crumbs, the cake is done. If it’s wet or sticky, give it a few more minutes.

Can I make this cake nut-free?

Absolutely! This recipe does not contain nuts, so it’s naturally nut-free as long as the vegan butter and yogurt you use are free from nut ingredients. Always double-check labels if allergies are a concern.

Final Thoughts

There’s something truly special about sharing the Vegan Lemon Pound Cake with Coconut Yogurt and Lemon Glaze Recipe with the people you care about. It’s bright, welcoming, and full of love in every bite. Whether it’s a simple afternoon treat or the star of your next celebration, this cake has a way of making moments feel a little sweeter. I can’t wait for you to try it and add your own personal touch to this joyful recipe.