Best Ever Vegan Pound Cake

A tender and moist plant-based pound cake that has the brightness of lemon and sweetness of vanilla running all throughout. This is simply the best Vegan Pound Cake we’ve ever tried.

Author: Lauren McDuffie
Yield: Makes one 9-inch loaf 1x

Ingredients

Scale

2 cups all-purpose flour
1 tbsp baking powder
¼ tsp salt
½ cup vegan butter (one stick)
1 cup + 1 tbsp granulated sugar
Zest of 1 lemon + 1 tbsp lemon juice
3 tsp pure vanilla extract
1 cup vegan sour cream
2 tbsp refined coconut oil

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Instructions

Preheat the oven to 350 degrees F. Adjust the rack to the middle position. Liberally spray a loaf pan with a natural nonstick spray or grease with a little vegan butter.
In a bowl, whisk together the flour, baking powder, and salt. In a separate small bowl, combine the lemon juice and coconut oil.
In the bowl of a stand mixer or in a mixing bowl with a hand-held mixer, cream the vegan butter, sugar, and lemon zest until fluffy and airy.
Add the vegan sour cream. (scrape down the sides as you go).
Add half of the flour mixture to the mixer and mix just until combined. Add the coconut oil/lemon juice and mix just until combined. Add the rest of the flour mixture and mix just until combined. Don’t over-mix! It makes things tough.
Pour the batter into the pan and bake for 45 to 55 minutes, or until the cake is golden and a tester comes out clean. Cool for 30 minutes before turning out onto a rack to cool completely.
Dust with powdered sugar, a simple lemon glaze (see note), or a basic blueberry sauce or enjoy the cake simple and plain.

Notes

To make a very simple and classic lemon glaze, whisk together 1 cup of powdered sugar with enough fresh lemon juice to get it to drizzling consistency; usually about half of a juicy lemon.

Find it online: https://mykitchenlittle.com/2021/08/25/vegan-pound-cake/