Eggless Vegan Lemon Pound Cake

Total time1 hr 45 min

Prep time20 min

Cook time55 min

This bright, sunny loaf leans on a flax-and-water mixture to bind everything together, so it bakes up tender and moist without any of the usual egg-based structure you'd expect in a pound cake. Fresh lemon zest and juice get creamed right into the vegan butter and sugar for a fragrant, citrusy base, and a splash of plant-based milk keeps the crumb soft and rich. Folded together gently and baked until deep golden, the loaf comes out of the oven with a springy top and a fine, even texture that slices beautifully. A simple powdered sugar and lemon juice glaze gets poured over the cooled cake, setting into a glossy, tangy-sweet layer that soaks slightly into the top. It's a straightforward, one-bowl-friendly bake that fits easily into an egg free kitchen, and the lemon flavor only gets better as it sits for a day.

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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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