Yeast Free Dairy Free Lemon Pound Cake

Total time1 hr 50 min

Prep time20 min

Cook time1 hr

4.9

(14)

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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
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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