Are you craving a deliciously moist and zesty cake that's also completely vegan? Then look no further! This vegan lemon pound cake recipe is the perfect answer. It's surprisingly easy to make, even for beginner bakers, and delivers a delightful burst of sunshine with every bite. Forget dry, dense vegan cakes – this recipe guarantees a tender crumb and a vibrant lemon flavor that will leave you wanting more. Get ready to impress your friends and family with this incredibly delicious and healthy dessert! This easy recipe is perfect for a quick dinner dessert or a special occasion.
Ingredients:
- 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- ½ cup non-dairy milk (almond or soy work well)
- ¼ cup vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions:
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Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures your cake releases easily.
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Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps!
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Wet Ingredients: In a separate bowl, combine the applesauce, non-dairy milk, oil, lemon juice, lemon zest, and vanilla extract. Whisk until well blended.
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Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to a tough cake.
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Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from crumbling.
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Glaze (Optional): While the cake cools, prepare a simple lemon glaze by whisking together ½ cup powdered sugar with 2-3 tablespoons of lemon juice until smooth. Once the cake is completely cool, drizzle the glaze over the top.
Tips for the Best Vegan Lemon Pound Cake:
- Room Temperature Ingredients: Using room-temperature ingredients helps ensure even mixing and baking.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Check for Doneness: Use a toothpick or skewer to check for doneness. If it comes out with moist crumbs attached, bake for a few more minutes.
- Cooling is Key: Allow the cake to cool completely before glazing to prevent the glaze from melting.
Variations:
- Blueberry Lemon Pound Cake: Fold in 1 cup of fresh or frozen blueberries to the batter.
- Raspberry Lemon Pound Cake: Use 1 cup of raspberries instead of blueberries.
- Add Nuts: Incorporate ½ cup of chopped walnuts or pecans for added texture and flavor.
Nutritional Information (per slice, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 300-350
- Fat: 15-20g
- Protein: 4-5g
- Carbohydrates: 40-50g
- Fiber: 2-3g
This vegan lemon pound cake recipe is a fantastic addition to your homemade cooking repertoire. It's a delightful treat that's both delicious and healthy, perfect for any occasion. Enjoy the simple joy of baking and the amazing taste of this easy, quick recipe!