Vegan Lemon Pound Cake

Preheat your oven to 350℉ and line a loaf pan with parchment paper.

In a large mixing bowl, combine the cane sugar and softened vegan butter. Use an electric mixer or vigorously whisk by hand to cream the butter and sugar together until the mixture is light and fluffy.

Add the vegan sour cream, vanilla extract, lemon extract, and freshly grated lemon zest.

Continue beating until the mixture is smooth.

Add salt, all-purpose flour, and baking powder.

Use a spoon to stir until the mixture just comes together.

Pour your pound cake batter into the prepared loaf pan.

Place your cake in the preheated oven and bake for about 50 minutes or until a toothpick or cake tester inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the loaf pan, then remove it and place it on a wire rack to cool completely.

To make the glaze: combine the powdered cane sugar and lemon juice in a bowl, then whisk until smooth–it may take a few minutes but the sugar will eventually dissolve. Once the cake is completely cooled, pour the icing over the top.

Once the icing is firm, slice the cake and serve it up!

Equipment Needed

Spice Level:

Dietary