Vegan Lemon Pound Cake with Lemon Glaze
Dense, moist vegan pound cake brightened with fresh lemon juice and zest, topped with tangy lemon glaze. Made with soy milk curdled with lemon juice to mimic buttermilk, coconut yogurt, and vegan butter. Baked in a loaf pan until a skewer comes out clean, then cooled thoroughly before glazing.
Ingredients
- 1 cup soy milk
- ¼ cup lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup coconut yogurt, dairy-freedairy-free yogurt (any brand)1:1veganFull guide →
- ¾ cup cane sugarerythritol1:1sugar-freeveganFull guide →
- 1 tablespoon lemon zest
- ½ cup vegan butter, melted, unsaltedlight olive oil1:1veganFull guide →
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 1 ½ tablespoon lemon juice
- 1 tablespoon soy milk
- ¼ teaspoon lemon extract(optional)
Instructions
- 1
Preheat oven to 350°F (350°F). Line a 9-inch by 5-inch loaf pan with oiled parchment paper.
- 2
Combine soy milk and lemon juice in a large bowl and let sit 10 minutes until curdled.
- 3
In another bowl, whisk together flour, baking powder, baking soda, and salt.
- 4
To the curdled milk, whisk in coconut yogurt, cane sugar, lemon zest, melted vegan butter, lemon extract, and vanilla extract.
- 5
Add dry ingredients to wet ingredients and mix until smooth with no lumps. Avoid overmixing.
- 6
Transfer batter to the prepared loaf pan.
- 7
Bake 50-65 minutes until a pick inserted in the center comes out clean. Tent with foil after 40 minutes if browning too fast.
- 8
Cool on a cooling rack for 3 hours before glazing.
- 9
For glaze: whisk together powdered sugar, lemon juice, soy milk, and lemon extract if using. Pour over cooled cake.
Tips
Do not overmix the batter to avoid a heavy or gummy crumb.
Tenting with foil after 40 minutes prevents the top from browning too quickly.
Ensure the loaf cools fully 3 hours before glazing for best results.
Good to Know
Keep in airtight container at room temperature up to 4 days, or refrigerate up to 7 days.
Cake can be baked up to 2 days ahead. Apply glaze just before serving.
Serve at room temperature. Slice with a serrated knife.
Common Mistakes
Do not overmix the batter to avoid a dense, gummy crumb.
Do not skip the 10-minute curdling time for the vegan buttermilk.
Do not glaze before the cake has cooled completely.