Low Sugar Dairy Free Lemon Pound Cake

Total time1 hr 50 min

Prep time20 min

Cook time1 hr

This bright, tender loaf leans on real butter and fresh lemon zest and juice for its flavor, with eggs and a splash of oat milk keeping the crumb soft and moist. The batter comes together the classic way — creamed until pale and fluffy, then layered with flour for a fine, even texture — and bakes into a deep-golden top that springs back to the touch. A tangy lemon glaze gets whisked to a slow, ribbon-like consistency and poured over the cooled cake, letting it cascade down the sides before it sets into a delicate, crackly finish. Every slice delivers that sharp, sunny lemon flavor without feeling heavy or overly sweet. It's a solid choice if you're watching added sugar and still want a proper, from-scratch pound cake on the table.

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Ingredients

10 servings

For the cake

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking powder
¼ tsp baking soda
½ tsp fine salt
¾ cup dairy free butter, softened to room temperature
1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 large eggs, room temperature
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup oat milk

For the glaze

1 cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with dairy free butter or cooking spray, then line the bottom and long sides with a strip of parchment paper, leaving an overhang on each side.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.

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