My Vegan Lemon Pound Cake is a tart and delicious dessert that tastes amazing. Some key ingredients are non-dairy Greek yogurt, vegan butter, almond milk and of course, lemon extract. I poured a creamy lemon glaze over the cake that really heightened the lemony flavor.
Vegan Lemon Pound Cake
1 Cup almond milk
1/4 Cup of fresh lemon juice
2 Teaspoons of baking powder
1/4 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1/3 Cup of nondairy vanilla yogurt
3/4 Cup of organic sugar
1 Tablespoon of lemon zest
1/2 Cup of vegan butter, melted
1/2 Teaspoon of lemon extract
1/2 Cup of organic powdered sugar, or you can add more to taste
1 1/2 Tablespoon of fresh lemon juice
1 Tablespoon of almond milk
1/4 Teaspoon lemon extract
-Preheat the oven to 350F and oil a 9 inch bundt pan or a 9×5 loaf pan. Set aside.
-In a large mixing bowl, add the lemon juice and almond milk, set aside 10 minutes until the milk curdles. In a medium bowl, add the flour, baking powder, baking soda and Himalayan salt. Set aside. Then use large bowl again with the vegan buttermilk and mix in the coconut yogurt, organic sugar, lemon zest, melted vegan butter, lemon extract and vanilla extract. Add the dry ingredients into wet ingredients and combine ingredients until no lumps show. Try not to over mix the batter.
-Add the batter to the pan and bake for 50-60 minutes, until a toothpick is inserted in the center comes out clean. (If you use a loaf pan, you can tent the pan with a large piece of foil after 40 minutes to make sure the cake does not burn too fast. Remove from oven when done to cool on a wire rack).
-In a small bowl, mix the powdered sugar, lemon juice, almond milk, vanilla extract and lemon extract. If it’s too runny you can add 1-2 tablespoons of powdered sugar. Drizzle the lemon glaze on top of the cake with lemon zest. Then place the cake in the refrigerator for 1/2 hour to set, or as desired.