Skip to content
My debut cookbook Savoring is now available for purchase!
Murielle Banackissa
Loaf of lemon pound cake with slice cut off

Lemon Pound Cake

Print recipe
55 mins Prep: 10 mins Cook: 45 mins
Serves 1

Soft, fluffy, sweet and lemony, this vegan lemon pound cake is a wonderful dessert to enjoy alongside a coffee, a tea or simply on its own.

Ingredients

Loaf

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • ¼ tsp baking soda
  • 1 cup unsweetened soy milk
  • ½ cup granulated sugar
  • 150 g silken tofu
  • ¼ cup melted coconut oil , refined or unrefined
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice

Glaze

  • ½ cup powdered sugar
  • 1 ½ tsp lemon juice
  • Lemon zest , for garnish

Recipe

  1. Step 1

    Preheat oven to 350ºF and oil a loaf pan with coconut oil.

  2. Step 2

    To a large bowl, add flour, baking powder, salt and baking soda. Mix to combine and set aside.

  3. Step 3

    Add plant based milk, sugar, tofu, coconut oil, lemon zest and lemon juice into a blender and blend until smooth.

  4. Step 4

    Pour the tofu mixture into the bowl with the flour. Mix to combine. Be careful not to overmix.

  5. Step 5

    Transfer the batter into your loaf pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean when inserted. Start checking at the 35-minute mark because the baking time will depend on your loaf size.

  6. Step 6

    Remove from the oven and let cool for 10 minutes. Remove the cake from its pan and place onto a plate or serving dish and let cool completely.

  7. Step 7

    To prepare the glaze, add powdered sugar and lemon juice into a bowl and mix until smooth.

  8. Step 8

    Pour the glaze onto the cake and let dry.

  9. Step 9

    Garnish with lemon zest and enjoy!

Common Questions & Swaps

Recipe adapted from Nora Cooks’ Starbucks Copycat Lemon Loaf (Vegan).

  • If you have more of a sweet tooth, maybe just stick to Nora’s original recipe, it might be more to your liking than this one as this version is considerably less sweet.

  • If you are thinking of switching out flours, I personally cannot attest to any other flours that work. Some people in Nora’s comments have tried it with a gluten free flour mix so it might work for you as well.

  • For an alternative glaze, if you are not too much into the icing sugar style, try this Lemon Coconut Glaze (Nut-free, Vegan) from Detoxinista.

Loaf of lemon pound cake with slice cut off
Closeup of lemon pound cake
Sliced lemon pound cake from overhead
Beautiful texture of a the inside of a lemon pound cake