Ganito kadali Vegan Lemon Pound Cake 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 Orange Pound Cake but with a perfect lemon twist! For a simpler but spongier recipe, try my 4-Sangkap na 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 mga sangkap na nakabatay sa planta.
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Vegan Lemon Pound Cake
Ingredients
- 1 tasa Soy Milk - o gatas ng almendras
- ¼ tasa Lemon juice
- 2 tasa Flour ng Lahat-Lyong - (tala 1)
- 2 kutsarita Paghurno Powder
- ¼ kutsarita Baking soda
- ½ kutsarita Asin
- ⅓ tasa Coconut Yogurt - (tala 2)
- ¾ tasa Hindi Pinong Cane Sugar - or erythritol if sugar-free
- 1 kutsara Lemon Zest
- ½ tasa Natunaw na Mantikilya na Walang Gatas (Walang Asin) - o magaan na langis ng oliba
- ½ kutsarita Extract ng Lemon
- ½ kutsarita Vanilla Extract
Lemon glazing
- 1 tasa Pulbos na Asukal
- 1 ½ kutsara Lemon juice
- 1 kutsara Soy Milk - o gatas ng almendras
- ¼ kutsarita Extract ng Lemon - Opsyonal
tagubilin
- 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.
- Ihurno sa loob ng 50-65 minuto o hanggang sa malinis na lumabas ang isang tusok na itinusok sa gitna ng tinapay. Maaari mong takpan ang loaf pan ng isang malaking piraso ng foil pagkatapos ng 40 minutong pagluluto upang maiwasan ang mabilis na pagkakulay ng ibabaw ng pound cake.
- Palamigin ang pound cake sa isang cooling rack sa loob ng 3 oras bago lagyan ng glaze.
Lemon glazing
- Kapag ang tinapay ay nasa temperatura na ng silid, ihanda ang 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.
- Ilagay ang pound cake sa refrigerator sa loob ng 1 oras para tumigas ang glazing.
Imbakan
- Itabi ang pound cake sa isang selyadong kahon ng cake nang hanggang 5 araw sa refrigerator o i-freeze ang mga hiwa sa isang lalagyang hindi papasukan ng hangin at lasawin isang araw bago kainin.
Mga Tala
Pagkain
Ingredients at Substitutions
These are the ingredients you need:
- Soy Milk – Or any plant-based milk you have at home, like almond milk or oat milk.
- Bagong Piga na Katas ng Lemon – or bottled lemon juice.
- Lemon Zest – Make sure you are using untreated lemons to avoid pesticide contamination.
- Coconut Yogurt – Or any plant-based yogurt you love, like almond yogurt or soy yogurt.
- Natunaw na Vegan Butter – light olive oil works as well.
- Extract ng Lemon – for a perfect lemon taste.
- Vanilla Extract – para mas maanghang.
- Flour ng Lahat-Lyong – Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten.
- Asukal – 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.
- Paghurno Powder at Baking soda – Para sa malambot na tekstura.
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.
- Ang asukal sa pulbos – or powdered erythritol for a sugar-free recipe.
- Sariwang lemon juice
- Soy milk or non-dairy milk of choice.
- Katas ng 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.
Mga Tagubilin sa Pag-iimbak
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.
Mga Madalas Itanong
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 4-Sangkap na Lemon Cake.
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.
Mga Pagpapalit ng Allergy
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:
- Puting Buong Harina ng Trigo – Swap with the same amount.
- Binaybay na Flour
- Timpla ng Harinang Walang Gluten na Pangkalahatan containing gum.
- Oat Flour – only partially. Swap only 1/2 cup of the regular flour for oat flour.
Higit pang mga Recipe ng Vegan Cake
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