Bizcocho vegano de limón con glaseado de limón

Asi de facil Bizcocho vegano de limón 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.

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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 Bizcocho de naranja but with a perfect lemon twist! For a simpler but spongier recipe, try my 4-Ingredients Lemon Cake.

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 ingredientes a base de plantas.

Bizcocho vegano de limón

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

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Tiempo de preparación: 15 minutos minutos

Tiempo de cocción: 55 minutos minutos

Tiempo Total: 1 horas. hr 10 minutos minutos

Curso: Desayuno

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 236 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Leche De Soja - o leche de almendras
• ▢ ¼ taza de Jugo de limon
• ▢ 2 tazas de Harina para todo uso - (nota 1)
• ▢ 2 cucharaditas de Levadura en polvo
• ▢ ¼ cucharadita de Bicarbonato de sodio
• ▢ ½ cucharadita de Salt
• ▢ ⅓ taza de Yogur De Coco - (nota 2)
• ▢ ¾ taza de Azúcar de caña sin refinar - or erythritol if sugar-free
• ▢ 1 cucharada de Limón rallado
• ▢ ½ taza de Mantequilla derretida sin lácteos (sin sal) - o aceite de oliva suave
• ▢ ½ cucharadita de Extracto de limón
• ▢ ½ cucharadita de Extracto de vainilla

Lemon glazing

• ▢ 1 taza de Azúcar en polvo
• ▢ 1 ½ cucharada de Jugo de limon
• ▢ 1 cucharada de Leche De Soja - o leche de almendras
• ▢ ¼ cucharadita de Extracto de limón - Opcional

Instrucciones para la impresión en alta definición

• 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.
• Bake for 50-65 minutes or until a pick inserted in the center of the loaf comes out clean. You can tent the loaf pan with a large piece of foil after 40 minutes of baking to prevent the top of the pound cake from browning too fast.
• Cool the pound cake on a cooling rack for 3 hours before glazing.

Lemon glazing

• 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.
• Place the pound cake in the fridge for 1 hour to set the glazing.

Almacenaje

• Store the pound cake in a sealed cake box for up to 5 days in the fridge or freeze the slices in an airtight container and thaw the day before eating.

Notas

notas 1Para una versión sin gluten, utilice mi receta. Guía de conversión a una dieta sin gluten.

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

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Molde para pan de 9 cm x 5 cm

Tazas y cucharas medidoras

Cuenco Mezclador

Rejilla de Enfriamiento:

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Nutrición

Servicio: 1rebanada | Calorías: 236kcal | Carbohidratos: 40g | Proteína: 3g | Grasa: 8g | Grasa saturada: 2g | Grasas trans: 1g | Sodio: 262mg | Potasio: 77mg | Fibra: 1g | Azúcar: 23g | Vitamina A: 90IU | Vitamina C: 5mg | Calcio: 81mg | Hierro: 1mg

Ingredientes y sustituciones

These are the ingredients you need:

• Leche De Soja – Or any plant-based milk you have at home, like almond milk or oat milk.
• Jugo de limón recién exprimido – or bottled lemon juice.
• Limón rallado – Make sure you are using untreated lemons to avoid pesticide contamination.
• Yogur De Coco – Or any plant-based yogurt you love, like almond yogurt or soy yogurt.
• Mantequilla vegana derretida – light olive oil works as well.
• Extracto de limón – for a perfect lemon taste.
• Extracto de vainilla – for more flavor.
• Harina para todo uso – Para una versión sin gluten, utilice mi Guía de conversión a una dieta sin gluten.
• Sugar – 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.
• Levadura en polvo y Bicarbonato de sodio – For a fluffy texture.

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.

• Azúcar glasé – or powdered erythritol for a sugar-free recipe.
• Jugo de limon fresco
• Leche de soja or non-dairy milk of choice.
• Extracto de limon 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.

Instrucciones de almacenamiento

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.

Preguntas frecuentes

Intercambios para personas con alergias

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:

• Harina integral de trigo blanco – Swap with the same amount.
• Harina de espelta 
• All-Purpose Gluten-Free Flour Blend containing gum.
• Harina de avena – only partially. Swap only 1/2 cup of the regular flour for oat flour.

Más recetas de pasteles veganos

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

Pastel vegano de fresa

Pan de manzana vegano

Pastel vegano de libra

Bizcocho de naranja