Lemony Pound Cake

For all those friends who have been asking for a vegan pound cake recipe, here you go! No, it doesn’t call for a pound of vegan butter, but it is delicious and easy, and who doesn’t like that!

– Linda Nelson

Lemony Pound Cake

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
the zest of two lemons
the juice of two lemons
3/4 cup soy milk
1 teaspoon vanilla extract
1/4 cup vegan butter, softened
4 ounces vegan cream cheese, room temp.
1 cup sugar

Preheat the oven to 350. Lightly oil and flour a 9 by 5 inch loaf pan.

Zest the lemons, and then juice them. Add the lemon zest, juice, soy milk and vanilla together in a small bowl. Allow to sit for about 5 minutes to curdle.

In a larger bowl, combine the flour, baking powder, baking soda, and salt.

In your largest bowl, cream the butter and cream cheese. You can do this by hand or with a hand mixer. Add the sugar, and mix to incorporate. Add the milk/lemon mixture to the butter/sugar mixture until well combined.

Add half the dry ingredients to the wet ingredients and mix until combined. Repeat with the other half. Spread the batter into the prepared pan.

Bake for 45 minutes or until a knife inserted in the center comes out clean. Let cool on a rack in the pan before serving.

I like to serve this with homemade lemon lavender curd, but fresh blueberries or strawberries would be nice, too.


One comment

  1. I looked everywhere for a vegan pound cake recipe with cream cheese and no tofu…and finally found your recipe. I substituted orange for the lemon and added dark chocolate chips. It’s so good! Thank you!

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