Vegan Lemon Pound Cake
Try this Vegan Lemon Pound Cake recipe, or contribute your own.
Try this Vegan Lemon Pound Cake recipe, or contribute your own.
- 1 cup sugar
- 1/2 tsp salt
- 1 cup powdered sugar
- 1 1/2 tsp baking powder
- 2 tbsp fresh squeezed lemon juice
- 2 tbsp ground flax seed
- 1/2 cup vegan butter (i used earth balance) room temperature*
- 1/2 cup + 2 tbsp almond milk
- 6 tbsp aquafaba*
- zest of 1 lemon finely grated*
- 3 tbsp fresh lemon juice (about 1 lemon’s worth)
- 1 3/4 cups bob's red mill organic all-purpose flour
- 1/16 tsp tumeric (for color) optional
- Carbohydrate 4.43507833572764 g
- Cholesterol 0.489999999005868 mg
- Fat 0.97940466645178 g
- Fiber 0.575463317788262 g
- Protein 0.794203999167558 g
- Saturated Fat 0.143220466531235 g
- Serving Size 1 1 slice (35g)
- Sodium 5594.69448268189 mg
- Sugar 3.85961501793938 g
- Trans Fat 0.0516011666554062 g
- Calories 28 calories
Step-by-step
- Preheat your oven to 350°F.
- Melt a bit of butter and add to an 8x4" baking pan. Use a pastry brush to spread it all around the pan, making sure to get in all the corners.
- Add about 2 Tbsp flour to the pan and shake it around until fully coated. Tap excess flour out and set aside.
- Add the butter and the sugar to the bowl of a stand mixer with the paddle attachment.
- Beat on medium speed until fluffy, about 4 minutes.
- While the butter and sugar cream, combine the almond milk and flax seed in a medium bowl and mix well.
- Grate the lemon zest and add to the milk along with the lemon juice.
- In another bowl, combine the flour, salt, baking powder, and turmeric.
- Add the aquafaba to the mixing bowl 2 Tbsp at a time and beat for about 20-30 seconds between additions.
- Add about ½ of the flour mixture to the mixer and mix on low until just incorporated. Follow with half the liquid, mix on low to combine.
- Repeat with ½ the flour, the rest of the milk, then the remainder of the flour.
- Pour the batter into the prepared 8x4" baking dish.
- Bake for 50-60 minutes, tenting with foil after about 45 minutes if needed to prevent over-browning.
- When done, a pick inserted into the center should come out clean.
- Let cool in the pan for 15 minutes, then carefully run a thin knife around the edges and invert to remove from the pan.
- Gently flip to right the cake, then let cool completely before glazing.
- Sift the powdered sugar into a medium bowl.
- Add the lemon juice and stir until incorporated.
- Drizzle over the top of the cake, spreading with a spoon if needed.
- Let harden for 1-2 hours before serving.
- Eat!
My Baking Adventure: A Vegan Lemon Pound Cake Triumph
Baking has always been a source of comfort and joy for me. There's something deeply satisfying about transforming simple ingredients into something delicious and beautiful. Lately, I've been experimenting more with vegan baking, and let me tell you, it's been a journey of discovery! I've had my fair share of flops (we won't talk about the infamous vegan chocolate chip cookie incident), but the successes far outweigh the failures. And today, I'm thrilled to share one of my most recent triumphs: a perfectly moist and tangy vegan lemon pound cake.
This recipe isn't just vegan; it's also incredibly flavorful. The bright citrus notes of the lemon perfectly complement the subtle sweetness of the cake. The texture is wonderfully light and airy, not dense or heavy like some vegan cakes can be. I’ve adapted various recipes over time and perfected this one to my tastes and I’m confident that even the most ardent non-vegan will be impressed. It's the perfect dessert for a summer afternoon, a celebratory gathering, or simply a quiet moment of self-indulgence. Seriously, it's that good.
What makes this recipe so special? It's not just the combination of ingredients – although the zest of a fresh lemon and the tangy juice are crucial – it’s the process. I've discovered that the key to a successful vegan pound cake is all about achieving the right texture. Using aquafaba (the liquid from canned chickpeas) as an egg replacement is key. It adds a beautiful lightness and structure to the cake. And don’t skip the flaxseed – it’s a crucial part of the recipe to improve the consistency and texture. I’ve tried variations and this is what works best! I also tried a few different types of vegan butter before finding one that worked well – but this is really a personal preference and feel free to experiment!
Beyond the taste and texture, this recipe holds a special place in my heart because it represents a commitment to exploring new culinary avenues and discovering healthier alternatives without compromising on flavor. It's proof that vegan baking can be just as delicious, if not more so, than traditional baking. And if I, a self-proclaimed baking enthusiast, can conquer the world of vegan pound cakes, anyone can! This has been a real challenge and success for me!
So, if you're looking for a delicious, impressive, and surprisingly easy vegan dessert, I highly recommend giving this lemon pound cake a try. It’s a true testament to the power of plant-based ingredients and a reminder that even the simplest of recipes can bring unexpected joy.
Tips and Tricks for Vegan Baking Success:
- Room Temperature Ingredients: This is crucial for achieving a light and fluffy texture. Make sure your vegan butter is softened to room temperature before creaming it with the sugar.
- Fresh Lemon Zest: Using freshly grated lemon zest makes a huge difference in the flavor of the cake. Avoid pre-grated zest, as it tends to be less flavorful.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
- Check for Doneness: Use a toothpick or cake tester to check for doneness. It should come out clean when inserted into the center of the cake.
- Cool Completely: Allow the cake to cool completely before glazing. This prevents the glaze from melting and running.
I hope you enjoy this recipe as much as I do! Let me know in the comments how yours turns out. Happy baking!
