This vegan lemon pound cake tastes like pure sunshine! It's the perfect balance of tangy and sweet. The cake is moist and tender and the fresh thyme adds subtle interest.
For the Cake
- 2 cups all-purpose flour (260 g)
- 1/4 tsp salt
- 1 Tbs baking powder
- 2 Tbs olive oil
- 1 Tbs lemon juice
- 1/2 cup vegan butter, softened
- 1 cup sugar
- 4 tsp lemon zest
- 1 cup vegan yogurt
- 2 Tbs fresh thyme leaves
For the Drizzle
- 3/4 cup powdered sugar
- 2 Tbs lemon juice
- Preheat: Your oven to 350 degrees. Prepare a loaf pan by coating the bottom and sides with oil.
- Dry: In a medium bowl, whisk together the flour, salt and baking powder.
- Wet: In a small bowl stir together the olive oil and lemon juice.
- Mix: Use a mixer to beat the butter until fluffy, then add in the sugar to cream together. Add in the yogurt, lemon zest and half the lemon juice/olive oil mixture and beat on medium speed until combined. The batter will look a bit curdled at this point. Mix in half the flour mixture and beat on low speed just until incorporated. Then add in the rest of the lemon juice/olive oil followed by the remaining flour mixture only until the flour is just mixed in. Don't overbeat!
- Fold: in the fresh thyme.
- Bake: Spread the batter into the prepared pan and smooth with a spatula. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and cool in the pan for 15-20 minutes before transferring to a cooling rack.
- Glaze: To make the drizzle glaze, mix the powdered sugar and lemon juice with a fork until smooth. Drizzle this over the still warmish cake and allow to run down the sides.
- Garnish: Before the glaze hardens, sprinkle the top with additional thyme leaves.
- Don't substitute dried thyme for the fresh. This cake still tastes great without it.
- You can soften the butter in the microwave by zapping it at 30% power for 15 second intervals, but be careful not to melt it.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: desserts
- Method: Baking
- Cuisine: american
- Serving Size: 1 slice
- Calories: 262
- Sugar: 24.3
- Sodium: 134
- Fat: 10.3
- Saturated Fat: 2.7
- Carbohydrates: 41.6
- Fiber: 1.2
- Protein: 2.2
Keywords: vegan, lemon cake, pound cake, dairy-free