Dairy Free Old-Fashioned Lemon Pound Cake

Total time1 hr 55 min

Prep time20 min

Cook time1 hr 5 min

Dairy Free Old-Fashioned Lemon Pound Cake

Bright lemon zest and fresh-squeezed juice give this pound cake its punchy citrus flavor, while a tender, fine crumb comes together through a careful creaming method and that classic three-part flour addition. Each slice bakes up deep golden with the signature crack down the center, then gets soaked with a tangy powdered sugar glaze while still warm so it seeps into every crevice. The eggs whip into the batter one at a time for structure and lift, giving the loaf that dense-yet-fluffy texture pound cake lovers chase. It's a make-ahead treat that slices beautifully for brunch, an afternoon coffee break, or dessert after dinner. This one is a great fit for a dairy free spread, letting that citrus glaze shine as the real star of the show.

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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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¼ tsp baking powder
¼ tsp fine salt
1 cup (2 sticks) unsalted butter, softened to room temperature
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups granulated sugar
3 large eggs, at room temperature
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup sour cream, at room temperature

For the glaze

1 cup powdered sugar, sifted
3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Heat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter, then dust with flour, tapping out any excess. Alternatively, line the pan with parchment paper, leaving an overhang on the long sides.
2
Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.

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