Veganer Zitronenkuchen mit Zitronenglasur

So einfach ist das Veganer Zitronenkuchen is a moist and light vegan cake with tangy lemon flavors and a sweet thick layer of lemon icing. If you enjoy pound cakes, this is the easiest vegan pound cake ever to celebrate springtime.

Inhaltsverzeichnis

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Lemon lovers, this lemon pound cake has your name on it! A moist, light breakfast bread that will remind you of Starbucks’ but this one is 100% plant-based. It’s similar to my Orangen-Pfundkuchen but with a perfect lemon twist! For a simpler but spongier recipe, try my Zitronenkuchen mit 4 Zutaten.

Classic lemon pound cake recipes are not vegan-friendly as they contain many eggs and butter. Luckily, it’s very easy to make your own lemon vegan pound cake at home using pflanzliche Inhaltsstoffe.

Veganer Zitronenkuchen

An easy vegan lemon pound cake recipe with a moist light texture and delicious lemon glazing.

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Zubereitungszeit: 15 Minuten min

Kochzeit: 55 Minuten min

Gesamtzeit: 1 Stunde hr 10 Minuten min

Kurs: Frühstück

Cuisine: amerikanisch

Portionen: 12 Scheiben

Kalorien: 236 kcal

Autor: Carine Claudepierre

KochmodusVerhindern Sie, dass Ihr Bildschirm dunkel wird

1x2x3x

Inhaltsstoffe

US üblich - Metrisch

• ▢ 1 Tasse Soja Milch - oder Mandelmilch
• ▢ ¼ Tasse Zitronensaft
• ▢ 2 Tassen Allzweckmehl - (Anmerkung 1)
• ▢ 2 Teelöffel Backpulver
• ▢ ¼ Teelöffel Backsoda
• ▢ ½ Teelöffel Salz
• ▢ ⅓ Tasse Kokosjoghurt - (Anmerkung 2)
• ▢ ¾ Tasse Unraffinierter Rohrzucker - or erythritol if sugar-free
• ▢ 1 Esslöffel Zitronenschale
• ▢ ½ Tasse Geschmolzene, milchfreie Butter (ungesalzen) - oder helles Olivenöl
• ▢ ½ Teelöffel Zitronenextrakt
• ▢ ½ Teelöffel Vanilleextrakt

Zitronenglasur

• ▢ 1 Tasse Puderzucker
• ▢ 1 ½ Esslöffel Zitronensaft
• ▢ 1 Esslöffel Soja Milch - oder Mandelmilch
• ▢ ¼ Teelöffel Zitronenextrakt - Optional

Anleitungen

• Preheat the oven to 350°F(180°C). Line a 9-inch x 5-inch loaf pan with oiled parchment paper. Set aside.
• In a large mixing bowl, prepare the vegan 'buttermilk. Combine soy milk and lemon juice and set aside 10 minutes until the milk curdle.
• In another mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
• Bring back the bowl with the vegan 'buttermilk' prepared in step 1 and whisk in coconut yogurt, unrefined cane sugar, lemon zest, melted vegan butter, lemon extract, and vanilla extract.
• Add the dry ingredients to the liquid ingredients and combine until smooth and no lumps show. Don't over mix the batter, or the pound cake will be heavy or gummy.
• Transfer the pound cake batter into the loaf pan.
• Backen Sie den Kuchen 50–65 Minuten lang oder bis ein in die Mitte gesteckter Zahnstocher sauber herauskommt. Sie können die Kastenform nach 40 Minuten Backzeit mit einem großen Stück Alufolie abdecken, damit die Oberfläche des Kuchens nicht zu schnell bräunt.
• Den Pfundkuchen vor dem Glasieren 3 Stunden auf einem Kuchengitter auskühlen lassen.

Zitronenglasur

• When the loaf is at room temperature, prepare the lemon glazing.
• In a small mixing bowl, stir powdered sugar, lemon juice, soy milk, and lemon extract. The glazing must be thick and glossy. If it's too runny to your liking, stir in 1-2 extra tablespoons of powdered sugar.
• Drizzle the lemon glazing on the top of the vegan lemon pound cake.
• Stellen Sie den Pfundkuchen für 1 Stunde in den Kühlschrank, damit die Glasur fest wird.

Lagerung

• Den Pfundkuchen können Sie bis zu 5 Tage in einer verschlossenen Kuchenbox im Kühlschrank aufbewahren oder die Stücke in einem luftdichten Behälter einfrieren und am Vortag auftauen lassen.

Notizen

Hinweise 1Für eine glutenfreie Variante verwenden Sie bitte mein Rezept. Umrechnungsleitfaden für glutenfreie Produkte.

Hinweis 2: Or simply add more dairy-free milk, or unsweetened applesauce.

Ofenmodus: Ich verwende die Umluftfunktion. Falls Sie die Ober-/Unterhitze nutzen müssen, empfehle ich, die Temperatur um 15 °C zu erhöhen. Die Backzeit sollte gleich bleiben, kann sich aber um einige Minuten verlängern.

Equipment

Kastenform (9 x 5 cm)

Messbecher und Löffel

Rührschüssel

Abkühlgitter

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Ernährung

Portion: 1Scheibe | Kalorien: 236kcal | Kohlenhydrate: 40g | Eiweiß: 3g | Fett: 8g | Gesättigte Fettsäuren: 2g | Transfett: 1g | Natrium: 262mg | Kalium: 77mg | Ballaststoffe: 1g | Zucker: 23g | Vitamin A: 90IU | Vitamin C: 5mg | Kalzium: 81mg | Eisen: 1mg

Zutaten und Substitutionen

These are the ingredients you need:

• Soja Milch – Or any plant-based milk you have at home, like almond milk or oat milk.
• Frisch gepresster Zitronensaft – or bottled lemon juice.
• Zitronenschale – Make sure you are using untreated lemons to avoid pesticide contamination.
• Kokosjoghurt – Or any plant-based yogurt you love, like almond yogurt or soy yogurt.
• Geschmolzene vegane Butter – light olive oil works as well.
• Zitronenextrakt – for a perfect lemon taste.
• Vanilleextrakt – für mehr Geschmack.
• Allzweckmehl – Für eine glutenfreie Variante verwenden Sie mein Umrechnungsleitfaden für glutenfreie Produkte.
• Zucker – I used unrefined cane sugar. Other options are coconut sugar, watch out the cake will be very brown in color, or sugar-free crystal sweeteners like erythritol or xylitol work as well for a vegan sugar-free cake.
• Backpulver , Backsoda – Für eine fluffige Textur.

How To Make Vegan Lemon Pound Cake

This vegan lemon pound cake recipe is a simple vegan cake for beginners. All you have to do is gather simple ingredients and combine the dry ingredients with the wet ingredients. The batter takes just 10 minutes to prepare.

1. I love to measure all my ingredients into small bowls before starting a recipe. Even if this lemon pound cake is super easy and straightforward to make, it requires quite a few ingredients. So preparation is the key to avoiding mistakes!
2. First, prepare the vegan buttermilk by combining soy milk and lemon juice.
3. Set aside for 5 minutes until the milk curdles. This step adds an extra-moist texture to this vegan lemon pound cake.
4. In another mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
5. In another large mixing, whisk together the vegan buttermilk prepared in step 1 with lemon zest, vanilla extract, lemon extract, melted vegan butter, and sugar.
6. Then, pour the dry ingredients, half of it at a time, whisking between each addition to gently incorporate and avoid lumps. Don’t over-whisk the batter, or the pound cake will be dense and gummy.
7. Preheat the oven to 350°F (180°c). Line a 9-inch x 5-inch pound cake pan with oiled parchment paper.
8. Pour the pound cake batter into the pan and bake on the center rack of the oven for 50-65 minutes.
9. After 40 minutes, add a piece of foil on top of the bread to avoid browning the top too fast.
10. Insert a pick in the center of the cake to check the baking.
11. When the pick comes out clean or with almost no crumb on it, the vegan lemon pound cake is cooked through.
12. Remove the lemon loaf from the pan pulling the hanging pieces of parchment paper and transfer onto a cooling rack.
13. Cool completely on a cooling rack at room temperature. It takes about 3 hours to reach room temperature, and you must wait that time before glazing or slicing your lemon pound cake.

Making The Lemon Glaze

First, make sure that the lemon pound cake is at room temperature. In fact, adding glazing to a lukewarm cake melts the glazing. It gets absorbed by the batter and won’t set on top of the pound cake.

Next, combine the ingredients below into a small mixing bowl. If your glaze is too runny to your liking, add more powdered sugar, 1 tablespoon at a time.

• Puderzucker – or powdered erythritol for a sugar-free recipe.
• Frischer Zitronensaft
• Soja Milch or non-dairy milk of choice.
• Zitronenextrakt if desired – totally optional, but it enhances the lemon flavor of the glazing.

Use a tablespoon to drizzle the lemon glaze all over the top of the pound cake. If you want thicker glazing, double the recipe. Place the pound cake in the fridge for 1 hour to set the glazing.

Aufbewahrungshinweise

Vegan baking recipes store very well at room temperature in a sealed container for 3-4 days. Another option is to place the container in the fridge to make it last up to 5 days.

Finally, you can also freeze the lemon pound cake slices and thaw the slice at room temperature the day before serving.

Häufig gestellte Fragen

Allergie-Tausch

This is an egg-free lemon pound cake recipe, and therefore, it requires starchy flour to keep its shape. It means that you can’t make this recipe using coconut flour or almond flour. Other plant-based flours that you can use to swap wheat flour are:

• Weißes Vollkornmehl – Swap with the same amount.
• Dinkelmehl 
• All-Purpose Gluten-Free Flour Blend containing gum.
• Hafermehl – only partially. Swap only 1/2 cup of the regular flour for oat flour.

Weitere vegane Kuchenrezepte

I love to bake vegan bread and cakes for breakfast. Below I listed some other vegan fruit bread recipes for you to try:

Veganer Erdbeerkuchen

Veganes Apfelbrot

Veganer Pfundkuchen

Orangen-Pfundkuchen