Dairy Free Vegan Lemon Pound Cake

Total time1 hr 45 min

Prep time20 min

Cook time55 min

This bright, tangy loaf gets its lift from flax "eggs" and a fluffy butter-and-sugar base whipped until pale and fragrant with fresh lemon zest. Fresh lemon juice and plant-based milk keep the crumb moist and tender, folded together with a light hand so the cake stays soft rather than dense. Once baked to a deep golden color, it cools completely before getting draped in a glossy powdered sugar glaze that sets into a sweet-tart shell. Every slice delivers that classic pound cake texture — rich, springy, and citrusy in every bite. It's an easy one to bake ahead for brunch or dessert, and it fits neatly into a dairy free spread without any extra fuss.

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Ingredients

10 servings

For the flax eggs

For the cake

1 ¾ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup vegan butter, softened
1 cup organic cane sugar
2 tbsp lemon zest (from about 3 lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract
¾ cup plant-based milk

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
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.
2
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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