Easy! Vegan Lemon Pound Cake

Are you looking for the perfect vegan lemon pound cake? This soft, moist and utterly delicious loaf is it! Bursting with bright lemon flavour, it has everything from fresh zest and lemon juice to a tangy lemon icing that sets to a beautiful glossy finish. It’s completely dairy-free and egg-free, but this easy recipe still delivers that classic rich texture. It’s perfect for afternoon tea, but is just as showstopping at spring celebrations. Take it to Easter brunch or simply enjoy it with a cup of coffee on a sunny morning.

*This post may contain affiliate links. For full disclosure visit our Affiliate Disclosure page.

To me, there are few treats that are as truly glorious as a classic lemon pound cake. The golden crust and that tender but tight crumb are just gorgeous, don’t you agree? Add to it that burst of bright citrus in every bite, and you’ve got yourself a winner. It’s beautiful lemon flavour comes from fresh zest and juice, which also adds to the moisture and richness of the cake. Plus, it’s all finished with a tangy lemon icing that crowns it perfectly.

What makes this lemon pound cake so special is how it matches the texture of a traditional pound cake, which relies on eggs and butter for its characteristically dense and rich crumb. The vegan swaps give us a cake that tastes every bit as indulgent as the classic (with a much brighter and zestier twist). Like many of the recipes that I’ve featured, it’s so easy and straightforward to make because it uses simple vegan staples. Plus, it fills your kitchen with the most glorious citrus aroma!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour is the structural foundation of this pound cake. For a gluten-free version, use a good-quality 1:1 gluten-free flour blend.

Caster sugar: Caster sugar adds sweetness and helps create that fine and tender crumb. Golden caster sugar works beautifully too. The sugar gets rubbed with lemon zest first to release the citrus oils.

Vegan butter: Vegan butter gives the cake its rich and buttery flavour as well as its tender texture. Use a good-quality block-style vegan butter (melted for this recipe). I love Flora.

Vegan Greek yoghurt: Vegan Greek yoghurt is our other moisture builder. It gives a richness and a lovely tang that complements the lemon. Use unsweetened plain vegan yoghurt as an alternative.

Lemons: Lemons are our superstar here! You’ll need both the zest (for intense citrus flavour) and the juice (for the cake and the icing). Use organic and unwaxed lemons if possible.

For the lemon icing: Here, you’ll need lemon juice and icing sugar.

Other ingredients: Soy milk, Baking powder, baking soda, cornflour, and vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

2lb loaf tin: A 2lb loaf tin is the perfect size for this pound cake. You’ll end up with that classic tall shape with a beautiful golden crust. It’s perfectly sliceable. 

Parchment paper: Always use parchment paper to line the tin. This makes for easy removal and clean slices every time.

Microplane or fine grater: You’ll need one of these for zesting your lemons. A microplane creates the finest and fluffiest zest that releases maximum citrus oil. A fine grater will work, too. 

Citrus juicer: A citrus juicer makes quick work of juicing your lemons for both the cake and the icing.

Mixing bowls: You’ll need one large mixing bowl for the dry ingredients. You’ll need one small bowl for your icing. 

Whisk and spatula: Use a whisk for combining the dry ingredients evenly and a sturdy silicone spatula for folding the batter (and scraping the bowl clean).

Cooling rack: Lastly, a cooling rack allows air to circulate around the loaf as it cools completely before you ice it.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan lemon loaf cake

Preheat your oven to 180°C (350°F).

Step 1: Infuse the sugar with lemon zest

In a large mixing bowl, combine the caster sugar and the finely grated lemon zest. Use your fingertips to rub the zest into the sugar. Do this until the sugar becomes fragrant.

This step releases the natural citrus oils from the zest. It infuses every grain of sugar with intense lemon flavour. (I used a spoon in the photo because I have eczema on my hands and rubbing hurts my fingers, but you should definitely rub the zest and sugar with your fingertips!)

Step 2: Mix the dry ingredients

Add the plain flour, cornflour, baking powder, baking soda and a pinch of salt to the lemon-sugar mixture. Whisk it thoroughly to ensure that all of the leavening agents are evenly distributed. This is important for a consistent rise while baking.

Step 3: Combine the wet ingredients

In your jug of prepared vegan buttermilk, whisk in the melted vegan butter, vegan Greek yoghurt, lemon juice and vanilla extract. Keep going until the mixture is completely smooth and well combined.

Step 4: Make the batter

Now, pour the wet mixture into the bowl of dry ingredients. Use your spatula to gently fold everything together until you have a smooth but thick batter. Be careful not to overmix it. Stir everything just until combined and there aren’t any dry streaks left. Overmixing can lead to a dense or tough cake. That’s the opposite of the tender and soft crumb that we’re after.

Step 5: Bake and cool

Pour the batter into your lined loaf tin and spread it evenly to the corners. Make sure to smooth the top with your spatula. Then, bake it in the centre of your preheated oven until the loaf is golden. It should be springy to the touch when done.

To be sure, insert a skewer into the centre. If it comes out clean or with just a few moist crumbs, you’re good to go! But if the top is browning too quickly before the centre is done, loosely tent it with tin foil for the final 15 minutes of baking. Once it’s baked, let the loaf cool completely in the tin before transferring it to a cooling rack.

Step 6: Make the lemon icing and finish the cake

While the loaf is cooling, prepare your lemon icing. To do that, you’ll need your small bowl. Add the icing sugar and fresh lemon juice to it and whisk together until the mixture is smooth and glossy. It should look thick but pourable. Once the loaf is completely cool, drizzle the icing liberally over the top. It should cascade slowly down the sides. Allow the icing to set before you slice it. Enjoy!

Serving tips and ideas

• Serve thick slices with a pot of English breakfast tea or Earl Grey for a classic afternoon tea! The cake is delicious just as it is.
• Add fresh berries and a dollop of coconut whipped cream to enjoy this as a gorgeous springtime dessert.
• Bring to Easter celebrations, Mother’s Day brunch or baby showers as a stunning centrepiece.
• Serve slightly warmed with a scoop of vegan vanilla ice cream for an extra indulgent dessert.

Expert tips and tricks

Using room temperature ingredients

For the smoothest batter and the best texture, make sure your vegan yoghurt and melted butter are at room temperature before you mix them. Cold ingredients can cause the batter to seize or become lumpy. That means they also won’t incorporate as evenly as they should. 

The importance of cooling completely

It’s incredibly important to let your lemon pound cake cool completely before adding the lemon icing. If the cake is even slightly warm, the icing will melt and become translucent. You’ll watch it slide right off the cake. We want it to set to that beautifully opaque and glossy finish. Patience here is a virtue for that picture-perfect look.

Getting clean slices

For the neatest and most presentable slices, use a sharp serrated knife and wipe it clean between each cut. For extra-clean slices, you can even chill the cake in the fridge for 30 minutes before slicing. The firmness that comes from being in the cold is what helps to prevent crumbling.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Add 2 tablespoons of poppy seeds to the dry ingredients for a classic lemon poppy seed twist.
• Fold in some fresh or frozen blueberries before baking for a fruity variation!
• Add 1/2 cup of desiccated coconut to the batter and top with toasted coconut flakes for a summery and nutty taste. 

How to store

• Room temperature: You can store this lemon pound cake in an airtight container at room temperature for up to 1 day. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the lemon pound cake out at room temperature, as it can spoil quickly.

• Refrigerator: Store the lemon pound cake in an airtight container in the fridge for up to 2-3 days. The icing will firm up in the fridge, but that actually makes for neater slicing. Let the slices sit at room temperature for 10-15 minutes before serving. This will soften the cake and icing.

• Freezer: This lemon pound cake freezes perfectly. Wrap the completely cooled loaf tightly in cling film and a freezer-friendly bag. You can freeze it for up to 2-3 months. Make sure to thaw it overnight in the fridge and bring it to room temperature before icing and serving.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these lemon pound cake because it is:

• super easy to make
• full of tangy and zesty lemon flavour
• perfect spring/summer dessert

Want more recipes like this?

Try my other delicious lemon and dessert recipes you might enjoy!

• Lemon Poppy Seed Muffins
• Blueberry Lemon Muffins
• Lemon Muffins
• Lemon Blueberry Loaf Cake
• Pound Cake
• Matcha Pound Cake

Visit the loaves and bread page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

Recipe Card

Print