Vegan Lemon Pound Cake – Holy Cow Vegan

This vegan lemon pound cake has a comfortable, tender and dense crumb and it is loaded with buttery, lemony taste. On high goes an intensely lemony, scrumptious glaze.

For those who love vegan cake recipes like vegan lemon yogurt bundt cake and vegan lemon cake with lemon curd topping, that is the dessert for you.

This vegan lemon pound cake is certainly one of my all-time favourite desserts, and I will let you know why.

It has a dense, completely tender and velvety crumb — precisely as a pound cake ought to. Add to that the brilliant, lemony taste in every chunk compounded astronomically by the lemon glaze. What’s to not love?

What’s a pound cake?

Pound muffins had been so named as a result of they had been initially made with a pound of butter, a pound of sugar, a pound of eggs and a pound of flour. There was no leavening and the title itself was the recipe.

However over time, as cooks and occasions modified, pound muffins started to include extra substances, like bitter cream, milk, and even leavening like baking soda and baking powder.

A vegan pound cake would require you get rid of two key substances: butter and eggs. However that could be a drawback that is simply solved with all we find out about vegan baking right now. Butter is straightforward sufficient to sub–I’ve used olive oil up to now only for a distinct taste, however my advise is to simply go along with vegan butter for one of the best taste. And you do not want a pound of it. You simply want 1 / 4 of a pound, or one stick of butter.

The eggs do not get a single substitute. As a substitute, I take advantage of a little bit of cornstarch within the recipe, which helps with binding and likewise makes the cake crumb lighter. And I add some baking soda and baking powder for a little bit of carry and construction, though you don’t need an excessive amount of of it, since you need that dense, comfortable crumb.

Why you’ll love this vegan pound cake

• Buttery and genuine taste. You’ll be able to’t have a pound cake with out the buttery taste and on this vegan pound cake the vegan butter and cultured vegan yogurt add a number of buttery taste whereas protecting the cake dairy-free.
• Tender, silky, dense crumb. A defining attribute of the right pound cake is its comfortable, dense crumb, and this vegan pound cake doesn’t disappoint. The cake has a young, melt-in-the-mouth texture anybody will fall in love with!
• Simple recipe. It is a fairly easy recipe and for those who comply with it fastidiously, you’ll succeed. I’ve tried making this in a single bowl and whereas you are able to do that, I favor the feel that outcomes from the method of blending the dry and moist substances individually earlier than combining them.
• Soy-free, nut-free recipe. It is also eggless and dairy-free, after all.

Methods to make vegan lemon pound cake

Knowledgeable suggestions

• Baking a pound cake is totally different from baking a daily cake in a number of essential methods. You want to change up your approach a bit while you make it. Whenever you make different muffins, you need the crumb to be ethereal and fluffy, so that you begin out by creaming the vegan butter and sugar collectively and incorporate air into your batter. With a pound cake, which is comfortable however has a dense crumb, you wish to reverse the technique–you wish to combine the flour and different dry substances after which add the liquid substances to it with out incorporating an excessive amount of air into them first.
• Conventional pound muffins don’t use leavening brokers, however we are going to use baking soda and baking powder within the vegan pound cake recipe as a result of they may assist give the cake a little bit of an increase, which the egg would, and make it lighter.
• With the butter, I attempted two totally different methods and each produced totally different outcomes, so I needed to share these in case you’d wish to attempt both. The way in which you incorporate butter into this recipe, a way I realized from this superior video, to get the proper pound cake texture, is so as to add it to the flour so the butter coats it. This does produce a extra dense crumb, however make sure that your butter is totally comfortable for those who achieve this. In any other case the butter won’t incorporate totally. Once I tried making the cake once more, I melted the butter after which added it. I most popular this system as a result of it produced a barely lighter crumb. You’ll be able to attempt both.
• A few of the lemon taste dissipates from the pound cake throughout baking so whereas a fourth of a cup of lemon juice would possibly look like quite a bit, it is not.
• The form of pan you utilize will decide the colour of your cake. A metallic pan will produce a darker shade on the skin, and a glass pan will give your cake a lighter look.
• Don’t fret if the pound cake cracks on top–it is supposed to. 🙂

Recipe FAQs

Storage directions

• Refrigerate: Retailer the cake in an hermetic container within the fridge for as much as every week.
• Freeze: Freeze the pound cake, both entire or sliced, in a freezer-safe container for as much as three months. It’s also possible to wrap particular person slices in freezer wrap, then place them in a freezer-safe bag and retailer.
• Thaw the pound cake earlier than consuming.

Extra scrumptious vegan loaf cake recipes

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