Semudah ini Kek Paun Lemon Vegan 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.
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 Kek Oren Pound but with a perfect lemon twist! For a simpler but spongier recipe, try my Kek Lemon 4 Bahan.
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 bahan berasaskan tumbuhan.
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Kek Paun Lemon Vegan
Ramuan
- 1 cawan Susu Soya - atau susu badam
- ¼ cawan Jus lemon
- 2 cawan Tepung serbaguna - (nota 1)
- 2 sudu teh Serbuk penaik
- ¼ sudu teh Serbuk penaik
- ½ sudu teh Garam
- ⅓ cawan Yogurt Kelapa - (nota 2)
- ¾ cawan Gula Tebu Tidak Dimurnikan - or erythritol if sugar-free
- 1 sudu makan Perahan Lemon
- ½ cawan Mentega Bebas Tenusu Cair (Tanpa Garam) - atau minyak zaitun ringan
- ½ sudu teh Ekstrak Lemon
- ½ sudu teh Ekstrak vanila
Kaca lemon
- 1 cawan Gula serbuk
- 1 ½ sudu makan Jus lemon
- 1 sudu makan Susu Soya - atau susu badam
- ¼ sudu teh Ekstrak Lemon - Pilihan
arahan
- 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.
- Bakar selama 50-65 minit atau sehingga pencungkil yang dicucuk di tengah roti keluar bersih. Anda boleh menutup loyang roti dengan sekeping kerajang besar selepas 40 minit dibakar untuk mengelakkan bahagian atas kek paun daripada keperangan terlalu cepat.
- Sejukkan kek paun di atas rak penyejuk selama 3 jam sebelum disapu pada lapisan atas.
Kaca lemon
- Apabila roti berada pada suhu bilik, sediakan lapisan lemon.
- 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.
- Letakkan kek paun di dalam peti sejuk selama 1 jam untuk menetapkan lapisan atasnya.
Pada Suhu Ambien
- Simpan kek paun dalam kotak kek yang tertutup rapat sehingga 5 hari di dalam peti sejuk atau bekukan hirisan dalam bekas kedap udara dan cairkan sehari sebelum dimakan.
Nota
Pemakanan
Bahan dan Pengganti
These are the ingredients you need:
- Susu Soya – Or any plant-based milk you have at home, like almond milk or oat milk.
- Jus Lemon yang Baru Diperah – or bottled lemon juice.
- Perahan Lemon – Make sure you are using untreated lemons to avoid pesticide contamination.
- Yogurt Kelapa – Or any plant-based yogurt you love, like almond yogurt or soy yogurt.
- Mentega Vegan Cair – light olive oil works as well.
- Ekstrak Lemon – for a perfect lemon taste.
- Ekstrak vanila – untuk lebih rasa.
- Tepung serbaguna – Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.
- Gula – 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.
- Serbuk penaik dan Serbuk penaik – Untuk tekstur yang gebu.
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.
- 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!
- First, prepare the vegan buttermilk by combining soy milk and lemon juice.
- Set aside for 5 minutes until the milk curdles. This step adds an extra-moist texture to this vegan lemon pound cake.
- In another mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- Preheat the oven to 350°F (180°c). Line a 9-inch x 5-inch pound cake pan with oiled parchment paper.
- Pour the pound cake batter into the pan and bake on the center rack of the oven for 50-65 minutes.
- After 40 minutes, add a piece of foil on top of the bread to avoid browning the top too fast.
- Insert a pick in the center of the cake to check the baking.
- When the pick comes out clean or with almost no crumb on it, the vegan lemon pound cake is cooked through.
- Remove the lemon loaf from the pan pulling the hanging pieces of parchment paper and transfer onto a cooling rack.
- 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.
- Gula serbuk – or powdered erythritol for a sugar-free recipe.
- Jus lemon segar
- Susu soya or non-dairy milk of choice.
- Ekstrak lemon 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.
Arahan Penyimpanan
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.
Soalan Lazim
You can add 1 cup of fresh blueberries to the batter to make a vegan lemon blueberry pound cake.
Blueberry and lemon are the best combos of flavors! But I’d rather use my Kek Lemon 4 Bahan.
However, to prevent the blueberries from sinking to the bottom of the loaf pan, mix them with 1 tablespoon of corn starch before adding them to the batter.
Pertukaran Alahan
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:
- Tepung Gandum Putih – Swap with the same amount.
- Tepung dieja
- Campuran Tepung Bebas Gluten Serbaguna containing gum.
- Tepung Gandum – only partially. Swap only 1/2 cup of the regular flour for oat flour.
Lebih Banyak Resipi Kek Vegan
I love to bake vegan bread and cakes for breakfast. Below I listed some other vegan fruit bread recipes for you to try:
I haven’t tried it as yet but it looka so good and I plan to try it soon.
Can this recipe be doubled and baked in a Bundt pan?
I didn’t try that but it should work yes!
Hi, does it have to be soy or almond milk?
Any non-dairy milk work here