A Pound Cake that is so rich and decadent no one will believe it’s vegan. It is topped with a lemony glaze for a delightful sweet morning or midday snack.
Christmas is less than a week away!
And that means I’ve got just 2 more recipes before the end of the year.
After that, it’s time for some 30-day cleansing. So before that happens, I have to sneak in at least one more decadent recipe this holiday season. And decadence is just what I’ve got for you. This Vegan Pound Cake is a remake of one of my first recipe for the blog. The original recipe was an Orange Poppy Seed Pound Cake. I have since re-tested and updated the recipe to make it easier, tastier, richer, and overall better.
If you came here looking for the Orange Poppy Seed Poundcake, you can still access it here. But I think you’re going to love this new and improved vegan pound cake recipe. I omitted the commercial egg replacers, switched oils, adjusted the leavening agents, and pumped up the flavor so that you get a rich, vibrantly lemon, buttery, decadent vegan pound cake that makes the perfect dessert or snack at the last of your upcoming holiday parties.
Let’s take a closer look.
How to Make Vegan Pound Cake [Video]
Recommended Ingredients & Equipment
Traditionally pound cake is made from combining equal parts butter, flour, sugar, and eggs. Over time the ingredients in a pound cake have gotten more complex. It is now common to add extracts (such as lemon or vanilla) and/or fruit, swap out some of the butter for sour cream, and even add a few teaspoons of baking powder to make the cake lighter and less dense.
My modern take on a pound cake has made many of these adjustments.
Ingredients & Substitutions
- All-Purpose Flour – I have also made this recipe with 1:1 Gluten-Free Flour Baking Blend with great success.
- Baking Powder – Typically pound cake does not use a chemical leavener like baking powder or soda. Rather it relies on eggs. However, for this vegan pound cake, I recommend a combination of baking powder and vegan sour cream for the perfect texture and rise.
- Salt
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Granulated & Powdered Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Lemon Juice & Zest
- Vegan Sour Cream – This is used as the egg replacer in this recipe. It adds moisture and a delicious tangy flavor. There are a lot of vegan cream cheeses and sour creams on the market. I suggest looking for Daiya or Tofutti brands. You can also make homemade sour cream.
- Coconut Oil – You could also use vegetable oil or olive oil. However, olive oil will add a slight savory taste.
Recommended Equipment
For this recipe, I recommend a stand-up mixer. These make whipping, beating, and blending so much easier. However, they are pricy and if they are not in your budget, you can make cookies with by hand or with a handheld mixer.
You will also need a loaf pan, mixing bowl, and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Pound Cake
Step One: Mix the Ingredients
Mix together the dry ingredients in a small bowl. That’s the flour, salt, and baking powder. In a stand-up mixer beat together the vegan butter, sugar, and lemon zest.
Disclosure: This post may contain affiliate links.
Slowly add the sour cream. At this point, the batter might curdle a bit and that’s okay. It will come back together when the flour is added. Finish the cake by alternating the dry and wet ingredients into the batter.
Step Two: Bake the Cake
Pour your batter into a greased 9×5 loaf pan and smooth top.
Place the cake in the oven and bake until the top is golden brown (about 50-55 minutes). To check for doneness, insert a toothpick in the center of the cake. When it comes out clean, your cake is done!
Remove the cake from the oven and let cool completely before topping it with lemon glaze.
Serving And Storing
Serve immediately or place it in the refrigerator until ready to serve.
Store for up to 3 days in an airtight container in the refrigerator. This cake can also be store in the freezer for up to 2 months. When ready to serve, simply pull out and let thaw at room temperature.
Tips and Tricks
- Don’t over-mix the batter. By alternating the dries and wets into the batter, we are ensuring the batter does not get over-mixed and gummy.
- Generously spray your loaf pans. We do not want any of this delicious cake sticking to its edges.
- Do not open the oven door while the cake is baking. This causes the structure to fall leaving you with a dent in the middle of your cakes. You can check for doneness after 50 minutes.
- Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake the last 10 minutes.
- Let the cake cool at least 30 minutes in the loaf pans before turning it onto a wire cooling rack to cool completely.
Frequently Asked Questions
Why Alternate Wet and Dry Ingredients?
By alternating we are making sure the batter stays as tender as possible. By adding all the liquid ingredients first, the butter would start to separate from everything. Yet, adding all the dry ingredients first would cause the batter to get thick and require over-mixing in order for it so even out. And, as we know, over-mixing results in a gummy glutenous texture – not what we’re looking for in a cake.
Can this recipe be made in advance?
Yes! This cake can be made in advance. To do this, bake the cake according to the instructions. Once the cake is cool, wrap it tightly in plastic wrap and place it in the freezer. This cake can be frozen for up to 2 months. When ready to frost, let the cake thaw at room temperature for 3-4 hours.
Can this recipe be gluten-free?
Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. (<<affiliate link). That is the only gluten-free flour I’ve tried for this cake but I’m sure other 1:1 ratio flours would work as well.
More Vegan Quick Bread Recipes
- Healthy Vegan Banana Bread
- Classic Vegan Pumpkin Bread
- Double Chocolate Zucchini Muffins
- Vegan Zucchini Bread
Vegan Pound Cake with Lemon Glaze
Ingredients
Vegan Pound Cake
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan butter
- 1 cup granulated sugar
- 1 tbsp. finely grated lemon zest
- 1 cup vegan sour cream
- 2 tbsp. coconut oil, melted
- 1 tbsp. lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat the oven to 350 degrees F. Spray 1 loaf pan and set aside.
- In a medium bowl mix together flour, baking powder, and salt. Set aside. In a separate bowl, combine coconut oil and lemon juice. Set aside.
- In a stand-up mixer or an electric handheld mixer, beat together the butter, sugar, and lemon zest until light and fluffy. With the motor running, add vegan sour cream, scraping down the sides as necessary. The mixture will appear to have separated at this point, but it will come back together.
- Alternating wets (oil and lemon juice) and dries (flour mixture) add in three batches, scraping down the sides as needed, ending with the flour mixture until it just comes together. Do not over-mix.
- Pour batter into prepared loaf pan and smooth top. Bake until cake is golden brown (about 50-55 minutes), and a toothpick comes out clean when inserted in the middle. Remove from the oven and let cool for 30 minutes. Flip out onto wire racks and allow the loaf to cool completely.
- To make the lemon glaze, combine powdered sugar and lemon juice until smooth and pourable. Pour over the cooled loaf pan. The glaze will harden as it cools. Keep at room temperature, tightly wrapped, for up to 3 days. This cake can also be stored in the freezer for up to 6 weeks.
Video
Notes
- Don’t over-mix the batter. By alternating the dries and wets into the batter, we are ensuring the batter does not get over-mixed and gummy.
- Generously spray your loaf pans. We do not want any of this delicious cake sticking to its edges.
- Do not open the oven door while the cake is baking. This causes the structure to fall leaving you with a dent in the middle of your cakes. You can check for doneness after 50 minutes.
- Let the cake cool at least 30 minutes in the loaf pans before turning it onto a wire cooling rack to cool completely.
- Why Alternate Wet and Dry Ingredients? By alternating we are making sure the batter stays as tender as possible. By adding all the liquid ingredients first, the butter would start to separate from everything. Yet, adding all the dry ingredients first would cause the batter to get thick and require over-mixing in order for it so even out. And, as we know, over-mixing results in a gummy glutenous texture – not what we’re looking for in a cake.
- Can this recipe be made in advance? Yes! This cake can be made in advance. To do this, bake the cake according to the instructions. Once the cake is cool, wrap it tightly in plastic wrap and place it in the freezer. This cake can be frozen for up to 2 months. When ready to frost, let the cake thaw at room temperature for 3-4 hours.
- Can this recipe be gluten-free? Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. (<<affiliate link). That is the only gluten-free flour I’ve tried for this cake but I’m sure other 1:1 ratio flours would work as well.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Tamera says
OMG!!!! I MUST SAY… THAT WAS ABSOLUTELY AMAZING!! I have tried time after time looking for a vegan dessert recipe other than brownies that are a success. I am truly impressed. I will save this recipe for life. God bless you. Prayers to you and your family
Olivia Aurelio says
This cake looks amazing!! Can you tell me which sour cream you used for the cake in the photos? If it’s a specific brand I want to purchase that exact one.
Sarah McMinn says
I typically use tofutti but any vegan brand will do.
Nan says
Can I sub oil instead of vegan butter? I don’t get it where I live 🙁
Sarah McMinn says
Unfortunately, I don’t recommend that. The butter is both necessary for taste and texture.
Kay says
Hi,
Can I use vegan cream cheese instead of sour cream for this recipe? Daiya has cream cheese but not sour cream.
If not, any substitute for sour cream?
Thank you.
Katelynn Moyer says
I’ve made this three times and it is amazing!!
Inga says
Do you make vegan butter yourself?
I do not want to buy store-bought vegan butter because it does not contain healthy substances? Is it possible to use instead of vegan butter something natural in your recipes?
Jody says
do u think subbing in vegetable shortening for butter would work? Also I’d like to use greek yogurt instead of sour cream?
Thanks.
Sarah McMinn says
No, I don’t recommend vegetable shortening. It would impact the flavor and texture too much.
Maraika says
Delicious. fluffy, buttery, lemony and very moreish. Easy to make and ingredients not difficult to find. I will try it with GF flour next time also. Thank you for a great recipe
Crystal says
Maraika,
Did you ever try this with GF flour? I’m wanting to make this using Bob’s Red Mill 1 to 1 baking flour and would like to know if you had any success.
Cyn says
I made this cake today and oh my word, it is delicious!! It came out moist and wonderful!! Loved the glaze!
Naomi Taylor says
Is the pound cake itself lemony with the zest/juice? Trying to make a plain one for a camping dessert. 🙂
Sarah McMinn says
Yes, it’s lemony. You can just omit. You could add 1 1/2 tsp of vanilla instead.
Jill Darling Poremba says
Can I triple the ingredients for 3 cakes?
Sarah McMinn says
Sure!
Margaret says
I made this today. Instead of lemon, I used vanilla extract. After mixing the batter, I took half of it and added dark chocolate powder, making the batter half vanilla & half chocolate. I dropped the batter intermittently in the loaf pan. It came out SO good!
Veronica says
I made this cake and it was delicious. It didn’t brown as I expected but never the less it was done and the flavor was very good and tasty.
Marlee says
Hi Sarah, can I use sunflower seed instead of cashews nut to make sour cream?
Danielle says
Hi Sarah – the print version of the recipe calls for 1 tbsp of lemon zest, not 2 and I may be losing it but only seem to be able to print of US customary measures but baking with scale is game changer so happy that you’ve got the metric weights.
Recipe looks great! Thanks
Akshara Sruthi G says
Can I use greek yoghurt in the place of sour cream? I’m only intolerant to eggs and butter – the rest is okay for me
Sarah McMinn says
It will change the taste but the texture should be about the same.