Pregnancy Friendly Dairy Free Lemon Pound Cake
Total time1 hr 50 min
Prep time20 min
Cook time1 hr
4.9(14)
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Learn more →Ingredients
10 servings
For the cake
- 1 ½ cups all-purpose flour
- 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
- 3 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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
- 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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