Delicious, zesty and easy-to-make. This vegan lemon cake recipe is a real winner.
While pound cake has traditionally been made with equal parts (a pound each) of flour, butter, sugar and eggs, overtime the ingredients have gotten a lot more complex and it’s not uncommon to add other ingredients or extracts such as lemon or vanilla. I always add a teaspoon of baking powder to the mixture to make the cake lighter and a lot less dense.
You will also notice that I’ve substituted traditionally used butter for vegetable oil. This will make the cake stay moist and tender for longer. I also add half a cup of coconut flour and whilst the coconut flavour is undetectable, it does add a subtle bit of sweetness to the cake.
I topped my cake with icing and served it with dollops of thick, creamy coconut yoghurt and a sweet fig because they’re in season and I am OBSESSED. This, of course, is optional.
Lemon Pound Cake
- 2 cups plain flour
- 1/2 cup coconut flour
- 3/4 cup caster sugar
- 1 tbsp baking powder
- pinch of salt
- 1 1/2 cup plant milk
- 2/3 cup vegetable oil
- 2 tbsp lemon juice
- 2 tbsp lemon zest (from about 1 large lemon)
- Preheat the oven to 180C | Gas Mark 4.
- Line a loaf pan with baking parchment and set aside.
- In a large mixing bowl, combine both the flours, sugar, baking powder and salt. Make a well in the middle of the dry ingredients and add the milk, oil and vanilla extract. Stir until combined.
- Transfer the batter into the tin. Bake in the middle of the oven for 50 minutes or until a skewer inserted in the middle of the cake comes out clean. Let the cake cool at least 15 minutes in the loaf tin before turning it onto a wire rack. Let the cake cool completely before decorating.
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