Why you'll love this Lemon Pound Cake
This Lemon Pound Cake makes a great dessert, but can also be enjoyed as a snack, brunch or even breakfast. It's also refined sugar free and a relatively healthy version of the traditional cake. The recipe comes together easily, requiring just one bowl and simple ingredients.
The recipe is similar to my Lemon Drizzle Cake, but it’s made with a special ingredient.
I've been using plant-based yogurt in desserts recently, and, as traditional Lemon Pound Cake sometimes contains sour cream or yogurt, I decided to add plant-based yogurt to the batter.
This worked beautifully, and the yogurt serves two purposes:
- it keeps the cake super moist and creates a beautifully dense crumb
- it adds the best tangy flavour.
Substitutions you can make to the recipe
The recipe is versatile and there are a number of substitutions you can make:- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well
- if you can't find plant-based yogurt, you can substitute it with any type of plant-based milk, or use an equivalent amount of blended up silken tofu
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can substitute the ground almonds (almond meal/almond flour) with ground walnuts
- for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
TIPS FOR MAKING THIS LEMON Pound CAKE
- Make sure to use the right amount of baking powder - 2 heaped teaspoons! Use too little baking powder and your sponge won't be fluffy, too much and it'll have a bitter taste.
- Make sure to use an all-purpose shop-bought gluten-free flour blend (or a homemade gluten-free flour blend), as opposed to just using any type of gluten-free flour you can find (such as almond flour, coconut flour, buckwheat flour etc).
Tips for baking with lemons
- For optimum lemon flavour, I would recommend using fresh lemons (not ones that you've had sitting in your fruit bowl for weeks!) and organic ones if possible.
- You have to be careful when baking with lemon juice as the acidity and lemon flavour can really vary depending on the lemons you use.
- I would recommend tasting the lemon juice you're using and adjusting the amount of lemon juice you use accordingly.
- For the lemon zest, make sure you use unwaxed lemons.
Equipment you'll need to make this Lemon Pound Cake:
- glass mixing bowl - for mixing the cake batter
- measuring jug - for measuring out the plant-based yogurt
- one-pound loaf tin - for baking the cake
- baking paper - for lining the loaf tin
- cooling rack - for leaving the cake to cool down on once out of the oven
How long does this Lemon Pound Cake keep for?
This Lemon Pound Cake keeps covered in the fridge for up to a few days - it's best reheated in the toaster!More vegan lemon desserts:
- White Chocolate Lemon Cake
- Lemon Layer Cake
- Lemon Poppy Seed Cake
- Lemon Drizzle Cake
- Lemon Curd
- Lemon Pie
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Lemon Pound Cake
This Gluten-Free Vegan Lemon Pound Cake is easy to make, super moist and perfectly tangy!
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Servings: 10 slices
Calories: 265kcal
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 230 ml (1 cup) unsweetened plant-based yogurt * (I used coconut yogurt but you can use any other plant-based yogurt)
- 8 tablespoons lemon juice
- 2 tablespoons lemon zest (make sure to use unwaxed lemons)
- 12 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the yogurt to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
- Sift in the flour, baking powder and bicarbonate of soda
- Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry
- Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
- Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
- Once out the oven, leave to cool completely before cutting
- Keeps covered in the fridge for up to a few days - best reheated in the toaster!
Notes
*You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well. If you can't find plant-based yogurt, you can replace it with any type of plant-based milk, or use an equivalent amount of blended up silken tofu.
**You can alternatively use almond flour.
Tips for baking with lemons
- For optimum lemon flavour, I would recommend using fresh lemons (not ones that you've had sitting in your fruit bowl for weeks!) and organic ones if possible.
- You have to be careful when baking with lemon juice as the acidity and lemon flavour can really vary depending on the lemons you use.
- I would recommend tasting the lemon juice you're using and adjusting the amount of lemon juice you use accordingly.
- For the lemon zest, make sure you use unwaxed lemons.
Nutrition Facts
Gluten-Free Vegan Lemon Pound Cake
Amount Per Serving
Calories 265
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Sodium 33mg1%
Potassium 87mg2%
Carbohydrates 32g11%
Fiber 3g12%
Sugar 17g19%
Protein 5g10%
Vitamin C 9mg11%
Calcium 107mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Felicia
Sounds yummy. I think I am going to make this. My problem is that I am remembering a lemon cake from my childhood and nothing has come close. The cake was moist and extra, extra lemony. I LOVE lemons. Nothing I have tried is lemony enough. Suggestions?
Rhian Williams
I would suggest adding some extra lemon zest/lemon juice to taste, and/or perhaps some lemon extract!! You can also make a lemon syrup to drizzle over the top after - you can use the lemon syrup recipe in this post: https://www.rhiansrecipes.com/gluten-free-vegan-lemon-drizzle-cake/
Valentina
THIS CAKE WAS MINDBLOWING!!
Rhian Williams
Thank you so much!
Chloe
I can’t eat fermented foods so yogurt is a no go, any suggestions for a substitute?
Rhian Williams
Hi! Hm if you can't use yogurt, I'd recommend using vegan 'buttermilk' instead. For this recipe, measure out 185ml (3/4 cup) any plant-based milk and mix in 1 tablespoon lemon juice. Leave to stand for around 10 minutes and the lemon juice will curdle and slightly thicken the milk. Hope that helps!
Sharmistha Roy
Dear Rhian, i tried this recipe and instead of plant based yoghurt used normalmilk yoghurt, but sadly my cake did not rise, not sure what i messed up 🙁
Rhian Williams
Sorry to hear that. What type of gluten-free flour did you use? Did you use the correct amount of baking powder?
cindy
Can I maybe double this and make it in a bundt pan?
Rhian Williams
Yes! Though I don't know if you'd need to double it. You can use the instructions on my bundt cake recipe for guidance: https://www.rhiansrecipes.com/gluten-free-vegan-lemon-blueberry-bundt-cake/