This Vegan Lemon Pound Cake is buttery, tangy and sweet with a lemon glaze and frosting.
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Why You’ll Love This Recipe
This vegan lemon pound cake is so moreish and melts in your mouth. easy to make – it comes together in no time with just a few simple ingredients. It’s somehow both light and rich, great for dessert. Plus, it’s super versatile! You can customize it with different flavors like coconut or poppy seeds, and it’s vegan-friendly.
Ingredients You’ll Need
The exact measurements for each ingredient are in the recipe card at the bottom of this post, but here’s a quick list of everything you’ll need:
- All-purpose flour
- Granulated sugar
- Salt
- Baking powder
- Baking soda
- Neutral oil
- Oat milk
- Vanilla extract
- Lemon zest
- Fresh lemon juice
Icing:
- Powdered sugar
- Lemon juice
Instructions
Here’s a step-by-step guide with photos to help you make my Vegan Lemon Pound Cake recipe.
Step One: Preheat your oven. In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda.
Step Two: Make a well in the center and add the oat milk, oil, and vanilla Stir until mostly combined.
Step Three: Add the lemon juice and zest. Stir until the batter is smooth.
Step Four: Pour the batter into the pan, smooth the top, and bake until golden and a skewer inserted in the center comes out clean.
Step Five: Let the loaf cool in the pan for a bit before transferring to a wire rack to cool completely.
Step Six: Once cool, glaze with lemon icing, let set, then slice and serve.
Storage
This can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze it, slice it up and wrap it tightly before popping it in a freezer-safe bag, it’ll keep for up to a month.
Expert Tips
For an extra burst of flavor, try adding a bit of fresh lemon juice to the glaze—it’ll really enhance the tanginess!
FAQ
Yes! Oat milk is my go-to, but almond, soy, or coconut milk (from a bottle, not a can) will work fine too.
Of course! You can mix in chopped candied lemon peel, poppy seeds, or even shredded coconut for a fun twist.
Definitely! Just swap the all-purpose flour for a 1:1 gluten-free flour blend, and it’ll still turn out delicious.
More Recipes
Looking for more tasty vegan cakes? Try my Pumpkin Bundt Cake, Vegan Chocolate Banana Bread, Orange Rosemary Cake, or for something healthier, my Green Spinach Banana Bread.
I hope you love this lemon cake! don’t forget to tag me on Instagram @glowdiaries___ or drop a comment—I’d love to hear how it turned out! Happy baking, and enjoy every bite! 🍋
Vegan Lemon Pound Cake
Ingredients
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- ½ cup neutral Oil
- 1 cup oat milk
- 1 tsp vanilla extract
- 5 tsp lemon zest
- ¼ cup lemon juice
Icing
- ¾ cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat oven to 350° F/175 C. Grease a 9” x 5”/23cm x 13cm loaf pan and line with parchment with over hang in at least one direction for easy removal.
- In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir to evenly distribute.
- Make a well in the center and add oat milk, oil, and vanilla. Stir until mostly incorporated.
- Pour in the lemon juice and zest and stir until completely smooth. You have to work fast from this point because the acid will start reacting with the baking soda immediately.
- Scrape into prepared pan and level out.
- Bake for 45-55 minutes, until golden brown on the edges, set in the center and skewer inserted comes out clean.
- Allow to cool in the pan for at least 20 minutes before transferring to a cooling rack.
- When the loaf is mostly cool, make the glaze.
- Optional: for a richer lemon flavor, brush the loaf with 2 tablespoons of warm lemon syrup made from equal parts lemon juice and sugar (heated until dissolved). Leave it to soak before adding the additional sugar glaze/frosting,
- In a measuring cup or small mixing bowl with a spout, combine the powdered sugar with just enough lemon juice to make a thick but pourable frosting,
- Drizzle over the loaf and allow to set.
- Best the same day or can be stored in an airtight container in the fridge for up to 3 days (but the glaze will get sticky). Bring to room temperature before serving.
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