Dairy Free Lemon Pound Cake

Bright, citrusy, and deeply satisfying, this lemon pound cake delivers everything you want from a classic loaf — a dense, tender crumb, a golden crust, and a glossy lemon glaze that pools into every crack. Dairy-free baking can sometimes feel like a compromise, but swapping in dairy-free butter and oat milk here keeps the texture rich and moist without any sacrifice in flavor. The real magic comes from a generous hit of both lemon zest and freshly squeezed juice in the batter, so every slice tastes unmistakably bright and fresh. Creaming the softened dairy-free butter with sugar until pale and fluffy is the key step that gives this loaf its classic pound cake lift, so don't rush it. The alternating flour-and-oat-milk method keeps the batter smooth and the crumb even, while a long, slow bake at 350°F develops that deep golden top. Once it's fully cooled, the two-ingredient lemon glaze — just powdered sugar and fresh lemon juice — sets into a delicate, tangy shell that makes every slice look as good as it tastes. With 10 servings from a single loaf, it's an easy crowd-pleaser for brunches, afternoon tea, or any time you need a dessert that feels a little special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →