This Lemon Pound Cake is the perfect baked good to welcome spring and the warm weather to come! The zesty lemon flavor paired with the lemon glaze is a perfect treat to pair with some tea or coffee in the morning. It is also vegan, paleo, and gluten-free!
Welcoming spring with open arms with this lemon pound cake!
When life gives you lemons…make lemon pound cake! This is a recreation of the lemon pound cake that we all know and love by our very own Starbucks. One slice of this lemon pound cake would be around $4-$5 which is SO expensive. I fell victim to getting a slice every time I went to Starbucks in college. But now that I have figured out a way to replicate the infamous pound cake I will no longer be wasting my money.
This lemon pound cake will now be your favorite spring treat as it is vegan, paleo, and gluten-free. It has just the right amount of lemon flavor which is not too overpowering and is topped off with a glaze adding sweetness to the tangy lemon flavor.
Why do you need to make this lemon pound cake?
- It costs way less than buying a slice from Starbucks!
- Too many lemons on hand? Make this!
- Pairs perfect for tea and coffee.
Ingredients Needed To Make This Lemon Pound Cake
- Almond Flour allows the recipe to be grain-free. I do not recommend using another flour as it will alter the texture.
- Coconut Oil– Use refined coconut oil so that you cannot taste the coconut. Swap this out for melted vegan butter.
- Maple Syrup– Any liquid sweetener will work.
- Flax Eggs– If you are not vegan you can use regular eggs.
- Lemon– The star of the show. Roll out the lemon a couple of times to let the juices flow.
- Baking Powder
- Powdered Sugar– I made my own by blending up monk fruit sweetener.
- Vanilla Extract– Optional but adds to the lemon flavor.
How To Make This Lemon Pound Cake
- Start by preheating the oven to 325°F and greasing or lining the loaf pan.
- To make the flax egg, simply combine the flax seeds and water. Mix and set aside for 5 minutes until a gel consistency forms.
- Next, in a large bowl, melt the coconut oil.
- Then add in all the wet ingredients- maple syrup, vanilla extract, and lemon juice. Mix well.
- Now, sift in the flour. Mix until well combined.
- Lastly, add the lemon zest and baking powder. Feel free to add more lemon zest if you want a more fragrant loaf.
- Place into the oven for 30-35 minutes or until a toothpick comes out clean.
- While the loaf is baking in the oven, you can make your glaze by combining all the ingredients into a medium-sized bowl. If your glaze is too thick add more lemon juice. It should be a runny consistency.
- Once the loaf has fully baked. Let it cool completely before drizzling the glaze over the loaf. Add additional lemon zest to the top for garnish!
Lemon Pound Cake
Ingredients
Lemon Pound Cake
- 2 cups Almond Flour
- ¼ cup Coconut Oil
- ¼ cup Maple Syrup
- 3 Flax Eggs
- 2 Whole Lemon Juiced
- 2 tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 1 ½ tsp Baking Powder
Glaze
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice
- ½ tsp Vanilla Extract
Instructions
- Start by preheating the oven to 325°F and greasing or lining the loaf pan.
- To make the flax egg, simply combine the flax seeds and water. Mix and set aside for 5 minutes until a gel consistency forms.
- Next, in a large bowl, melt the coconut oil.
- Then add in all the wet ingredients- maple syrup, vanilla extract, and lemon juice. Mix well.
- Now, sift in the flour. Mix until well combined.
- Lastly, add in the lemon zest and baking powder. Feel free to add more lemon zest if you want a more fragrant loaf.
- Place into the oven for 30-35 minutes or until a toothpick comes out clean. ,
- While the loaf is baking in the oven, you can make your glaze by combining all the ingredients into a medium-sized bowl. If your glaze is too thick add more lemon juice. It should be a runny consistency.
- Once the loaf has fully baked. Let it cool completely before drizzling the glaze over the loaf. Add additional lemon zest to the top for garnish!
