Bright lemon zest and fresh juice do all the heavy lifting here, giving this loaf that unmistakable pucker-and-sweet balance in every bite. Flax eggs and plant-based milk keep the crumb tender and moist, while a slow beat of butter and sugar builds the fluffy base that makes pound cake taste like pound cake. It bakes up deep golden with a springy top, then gets finished with a smooth, pourable glaze that sets into a glossy, crackled layer once sliced. The whole thing comes together in one bowl with simple folding and no fuss, which makes it an easy weekday bake or a bright finish to a dinner party. This one is a genuinely solid pick for an added sugar–conscious kitchen, delivering all the citrusy, buttery comfort of classic lemon pound cake without asking you to compromise on texture or flavor.
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Learn more →10 servings
Stir together the ground flaxseed and 6 tbsp water in a small bowl until combined, then set aside for 10 minutes until thickened and gel-like.
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.
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