Moist lemon cake with a simple lemon glaze. You will for sure go back for a second slice of this gluten free vegan glazed lemon pound cake!
Some days I just want to bake. Forget about the stresses of life and spend some quite time in the kitchen {when the kids are in school, of course}. Baking is such a stress relief for me. Whether it’s chocolate chip cookies that I’ve made 100 times or a beautiful blueberry coffee cake, it all gives me life. How about you? Does baking bring you joy?
I know what FOR SURE will bring you joy. This gluten free vegan glazed lemon pound cake! You guys, this recipe is probably one of my new favorites. I’m totally obsessed and I already want to make it again. The texture is so perfect, the lemon flavor is right on and yeah, it’s just delicious.
The secret ingredient is the dairy free vanilla yogurt. It makes this lemon pound cake oh so moist. Even on the third day, the texture was still so soft. If you know gluten free baked goods, you know that it doesn’t stay fresh for long. I was pretty amazed by this little loaf of lemon cake goodness.
One slice or two, you will fall in love with this lemon pound cake just like I have. It would be lovely to serve at a brunch, a bridal shower or even to bring to a friend who needs a little cheering up. Lemon desserts have a way of brightening up anyones day!
- 2 cups Sarah’s gluten free flour blend
- 3/4 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- zest of 1 lemon
- 1/2 cup dairy free vanilla yogurt {such as almond milk yogurt}
- 1/2 cup water
- 1/3 cup grape seed or sunflower seed oil
- 1/4 cup lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups powdered sugar
- 2-3 tablespoons lemon juice or water
- Preheat oven to 375 degrees. Prepare 9x5-inch loaf pan by spraying with nonstick cooking spray or lining with parchment paper.
- In large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest.
- Stir together dairy free yogurt, water, oil, lemon juice and vanilla extract in separate bowl. Add to flour mixture and stir until batter is smooth.
- Scoop batter into prepared loaf pan {batter will be thick}. Spread out batter evenly.
- Bake pound cake 45-50 minutes or until toothpick inserted in center comes out clean and edges are golden brown.
- Let pound cake cool in pan 10 minutes. Invert onto cooling rack to cool.
- Make glaze by mixing together powdered sugar and lemon juice. Stir until smooth. Spread over top of slightly cool pound cake. Allow glaze to set.
- Slice and serve.
I had researched several lemon pound cakes and was setting up to try two at a time. I am neither vegan nor GF but I do bake -almost everyday-almost all day for various friends, who are. When I baked this one I stopped the research.
What impressed me the most is the texture and mouthfeel. This cake is very very close to the exact texture of a classic pound cake and the mouth feel makes you want the second bite, and the third bite.
This is an excellent cake by any standards.
This sounds amazing! I love anything lemon and am currently obsessed with blueberries. What do you think about adding blueberries?? How would you need to alter the recipe?
I think you could totally add blueberries! I would coat them in about a tablespoon of the gluten free flour before mixing them into the batter. If frozen, just be sure not to thaw them first. Baking time might need to be a bit longer too.
Could this be made in a Bundt pan instead or would measurements have to be adjusted for that? And could olive oil be used in place of sunflower or grape seed?