Description
This Vegan Pound Cake is a moist, flavorful dessert perfect for any occasion. Made with vegan butter, coconut yogurt, and fresh lemon zest, it offers a delightful citrus twist on the classic pound cake. The gluten-free flour option makes it suitable for those avoiding gluten, while the lemon glaze adds a sweet and tangy finish.
Ingredients
For the Pound Cake
- 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
For the Lemon Glaze
- 1 tbsp lemon juice
- ¾ cup powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper to ensure the cake does not stick and bakes evenly.
- Cream Vegan Butter and Sugar: In the bowl of a stand mixer, combine vegan butter and granulated sugar. Mix until the mixture is creamy with no visible butter clumps, which creates a smooth base for the batter.
- Add Wet Ingredients: Incorporate vanilla extract, lemon juice, lemon zest, and coconut yogurt into the creamed mixture. Stir this together thoroughly to ensure even flavor distribution.
- Mix in Dry Ingredients: Add gluten-free flour and baking powder to the wet mixture. Stir gently until just combined to avoid over mixing, which can make the cake dense.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it out evenly for uniform baking.
- Bake the Cake: Bake for 38 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the loaf pan from the oven and allow the cake to cool for at least 1 hour before glazing, ensuring the glaze adheres better and doesn’t melt.
- Prepare the Lemon Glaze: In a bowl, mix lemon juice and powdered sugar until smooth. Adjust the consistency by adding more lemon juice if a thinner glaze is desired.
- Glaze and Serve: Carefully remove the cooled cake from the pan. Place it on parchment paper atop a wire rack and drizzle the lemon glaze evenly over the cake. Slice and serve.
Notes
- Use gluten-free flour to make this pound cake gluten-free, or substitute with all-purpose flour if gluten is not a concern.
- Ensure vegan butter is at room temperature for easier creaming with sugar.
- Do not over mix the batter once flour is added to keep the cake light and tender.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- The lemon glaze can be customized in thickness by adjusting the amount of lemon juice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
