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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.