A Pound Cake that is so rich and decadent no one will believe it’s vegan. It is topped with a lemony glaze for a delightful sweet morning or midday snack.
Christmas is less than a week away!
And that means I’ve got just 2 more recipes before the end of the year.
After that, it’s time for some 30-day cleansing. So before that happens, I have to sneak in at least one more decadent recipe this holiday season. And decadence is just what I’ve got for you. This Vegan Pound Cake is a remake of one of my first recipe for the blog. The original recipe was an Orange Poppy Seed Pound Cake. I have since re-tested and updated the recipe to make it easier, tastier, richer, and overall better.
If you came here looking for the Orange Poppy Seed Poundcake, you can still access it here. But I think you’re going to love this new and improved vegan pound cake recipe. I omitted the commercial egg replacers, switched oils, adjusted the leavening agents, and pumped up the flavor so that you get a rich, vibrantly lemon, buttery, decadent vegan pound cake that makes the perfect dessert or snack at the last of your upcoming holiday parties.
Let’s take a closer look.
How to Make Vegan Pound Cake [Video]
What is a pound cake?
Traditionally pound cake is made from combining equal parts butter, flour, sugar, and eggs. Over time the ingredients in a pound cake have gotten more complex. It is now common to add extracts (such as lemon or vanilla) and/or fruit, swap out some of the butter for sour cream, and even add a few teaspoons of baking powder to make the cake lighter and less dense.
My modern take on a pound cake has made many of these adjustments.
Best Egg Replacer for Vegan Pound Cake
Since traditional pound cake is made with a pound of eggs, we need to find the best egg replacer for this recipe.
Eggs typically work both as a binder and a leavener in pound cake and originally my vegan pound cake relied on commercial egg replacers which I now prefer NOT to use because they:
- can be hard to find
- are made with all kinds of unpronounceable ingredients
- can be vastly different from each other, reacting to a recipe differently and leading to too much variation in the end result.
My egg replacer of choice for vegan pound cake is a combination of sour cream and baking powder. Together these ingredients work as a binder and leavener, keeping the cake moist and light without adding any unwanted flavors.
How to make vegan pound cake:
Vegan pound cake is super simple to make! If you have a stand-up mixer, the batter can be made in under 10 minutes!
Step One: Mix the Ingredients
To make the cake, just follow these four simple steps.
- Mix together the dry ingredients in a small bowl. That’s the flour, salt, and baking powder.
- Beat the vegan butter, sugar, and lemon zest get together in a stand-up mixer.
- Slowly add the sour cream. At this point, the batter might curdle a bit and that’s okay. It will come back together when the flour is added.
- Finally, finish the cake by alternating the dry and wet ingredients into the batter.
Step Two: Bake the Cake
Pour your batter into a greased 9×5 loaf pan and smooth top.
Place the cake in the oven and bake until the top is golden brown (about 50-55 minutes). To check for doneness, insert a toothpick in the center of the cake. When it comes out clean, your cake is done!
Remove the cake from the oven and let cool completely before topping it with lemon glaze.
Why alternate wet and dry ingredients?
Good question! By alternating we are making sure the batter stays as tender as possible.
If we adding all the liquid ingredients first, the butter would start to separate. Alternatively, if we added the dry ingredients first, this would cause the batter to get thick and require over-mixing in order for it so even out. And, as we know, over-mixing results in a gummy glutenous texture – not what we’re looking for in a pound cake.
By alternating dry and wet ingredients we get the perfect consistency without overmixing our batter.
Tips and Tricks
- Don’t over-mix the batter. By alternating the dries and wets into the batter, we are ensuring the batter does not get over-mixed and gummy.
- Generously spray your loaf pan. We do not want any of this delicious cake sticking to its edges.
- Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake the last 10 minutes.
- Let the cake cool at least 30 minutes in the loaf pan before turning it onto a wire cooling rack to cool completely. Let the pound cake cool completely before pouring on the glaze. Otherwise, the glaze will melt off.
- Pound cake can be stored, tightly wrapped, at room temperature. You can also freeze this pound cake for up to 2 months. Take it out the day before to let it thaw.
- Want variation? Make my Orange Poppy Seed Pound Cake by swapping out the lemon juice/zest with orange and adding 1 1/2 tbsp of poppy seeds to the dry ingredients
Can this Recipe be Made in Advance?
Yes! This Lemon Pound Cake makes the perfect holiday gifts and can be made in advance.
To do this, bake the pound cake according to the instructions. Once the pound cake is cool, wrap it tightly in plastic wrap and place it in the freezer. These pound cakes can be frozen for up to 2 months.
When ready to gift or serve, let the pound cake thaw at room temperature for 3-4 hours.
Keyword: Orange Pound Cake
Servings: 12 people
Calories: 296 kcal
Author: Sarah McMinn
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
Preheat the oven to 350 degrees F. Spray 1 loaf pan and set aside.
In a medium bowl mix together flour, baking powder, and salt. Set aside. In a separate bowl, combine coconut oil and lemon juice. Set aside.
In a stand-up mixer or an electric handheld mixer, beat together the butter, sugar, and lemon zest until light and fluffy. With the motor running, add vegan sour cream, scraping down the sides as necessary. The mixture will appear to have separated at this point, but it will come back together.
Alternating wets (oil and lemon juice) and dries (flour mixture) add in three batches, scraping down the sides as needed, ending with the flour mixture until it just comes together. Do not over-mix.
Pour batter into prepared loaf pan and smooth top. Bake until cake is golden brown (about 50-55 minutes), and a toothpick comes out clean when inserted in the middle. Remove from the oven and let cool for 30 minutes. Flip out onto wire racks and allow the loaf to cool completely.
To make the lemon glaze, combine powdered sugar and lemon juice until smooth and pourable. Pour over the cooled loaf pan. The glaze will harden as it cools. Keep at room temperature, tightly wrapped, for up to 3 days. This cake can also be stored in the freezer for up to 6 weeks.
Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it in tin foil to bake the last 10 minutes.
Let the cake cool at least 30 minutes in the loaf pan before turning it onto a wire cooling rack to cool completely. If you try and remove the cake too early, it may fall apart.
Want variation? Make my Orange Poppy Seed Pound Cake by swapping out the lemon juice/zest with orange and adding 1 1/2 tbsp of poppy seeds to the dry ingredients.