Gâteau au citron végétalien avec glaçage au citron

C'est facile Gâteau au citron végétalien 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 Gâteau quatre-quarts à l'orange but with a perfect lemon twist! For a simpler but spongier recipe, try my Gâteau au citron à 4 ingrédients.

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 ingrédients à base de plantes.

Gâteau au citron végétalien

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

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Temps de préparation: 15 minutes min

Temps de cuisson: 55 minutes min

Temps total: 1 heure hr 10 minutes min

Plat: Petit-déjeuner

Cuisine: Américaine

Portions: 12 tranches

Calories: 236 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ 1 tasse Lait de soja - ou lait d'amande
• ▢ ¼ tasse Le jus de citron
• ▢ 2 tasses Farine tout usage - (remarque 1)
• ▢ 2 Cuillères à café La levure chimique
• ▢ ¼ cuillère à café de bicarbonate alimentaire
• ▢ ½ cuillère à café Le sel
• ▢ ⅓ tasse Yaourt à la noix de coco - (remarque 2)
• ▢ ¾ tasse Sucre de canne non raffiné - or erythritol if sugar-free
• ▢ 1 cuillerée à soupe Zeste de citron
• ▢ ½ tasse Beurre sans produits laitiers fondu (non salé) - ou de l'huile d'olive légère
• ▢ ½ cuillère à café Extrait de citron
• ▢ ½ cuillère à café Extrait de vanille

glaçage au citron

• ▢ 1 tasse Sucre en poudre
• ▢ 1 ½ cuillerée à soupe Le jus de citron
• ▢ 1 cuillerée à soupe Lait de soja - ou lait d'amande
• ▢ ¼ cuillère à café Extrait de citron - Optionnel

Instructions de Pose et d'Entretien

• 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.
• Faites cuire au four pendant 50 à 65 minutes, ou jusqu'à ce qu'un cure-dent inséré au centre du gâteau en ressorte propre. Vous pouvez recouvrir le moule à cake d'une grande feuille de papier aluminium après 40 minutes de cuisson pour éviter que le dessus du gâteau ne brunisse trop vite.
• Laisser refroidir le gâteau quatre-quarts sur une grille pendant 3 heures avant de le glacer.

glaçage au citron

• Lorsque le gâteau est à température ambiante, préparez le glaçage au citron.
• 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.
• Placez le gâteau au réfrigérateur pendant 1 heure pour que le glaçage prenne.

Stockage

• Conservez le quatre-quarts dans une boîte à gâteau hermétique pendant 5 jours maximum au réfrigérateur ou congelez les tranches dans un récipient hermétique et décongelez-les la veille de les consommer.

Remarques

Remarques 1Pour une version sans gluten, utilisez ma guide de conversion sans gluten.

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

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

Équipement

Moule à pain de 9 cm x 5 cm

Tasses et cuillères à mesurer

Bol

Grille de refroidissement

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Alimentation

Servir: 1tranche | Calories: 236kcal | Glucides: 40g | Protéine: 3g | Graisse: 8g | Gras saturé: 2g | Gras trans: 1g | Sodium: 262mg | Potassium: 77mg | Fibre: 1g | Sucre: 23g | Vitamine A: 90IU | Vitamine C: 5mg | Calcium: 81mg | Fer à repasser: 1mg

Ingrédients et substitutions

These are the ingredients you need:

• Lait de soja – Or any plant-based milk you have at home, like almond milk or oat milk.
• Jus de citron fraîchement pressé – or bottled lemon juice.
• Zeste de citron – Make sure you are using untreated lemons to avoid pesticide contamination.
• Yaourt à la noix de coco – Or any plant-based yogurt you love, like almond yogurt or soy yogurt.
• Beurre végétalien fondu – light olive oil works as well.
• Extrait de citron – for a perfect lemon taste.
• Extrait de vanille – pour plus de saveur.
• Farine tout usage – Pour une version sans gluten, utilisez ma guide de conversion sans 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.
• La levure chimique et de bicarbonate alimentaire – Pour une texture moelleuse.

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.

• Sucre en poudre – or powdered erythritol for a sugar-free recipe.
• Jus de citron frais
• Lait de soja or non-dairy milk of choice.
• Extrait de citron 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.

Instructions de stockage

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.

Questions fréquemment posées

Échanges d'allergies

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:

• farine de blé entier blanche – Swap with the same amount.
• Farine d'épeautre 
• Mélange de farines tout usage sans gluten containing gum.
• La farine d'avoine – only partially. Swap only 1/2 cup of the regular flour for oat flour.

Plus de recettes de gâteaux végétaliens

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

Gâteau végétalien aux fraises

Pain aux pommes végétalien

Gâteau quatre-quarts végétalien

Gâteau quatre-quarts à l'orange