- Yield : 1 loaf
- Cook Time : 60m
Thank you to Silk for sponsoring this recipe.
Who doesn’t love a lemon-infused pound cake? This classic sweet and fluffy dessert is an all-time favorite, and we have a perfect plant-based version for you to try. To create the tastiest vegan version, we are using Silk’s Dairy-Free Heavy Whipping Cream! This plant-based whipping cream is pretty magical. It’s gluten- and carrageenan-free and it has 0g of sugar per serving. And the best part is, it whips up so nicely! A total winner!
No Eggs & No Dairy But All The Flavor!
The original pound cake recipe is made fluffy by a dairy-based whipping cream (the Silk version is much better!), butter and eggs. Funnily the name of this cake originated from the proportions of its ingredients. One pound of flour, a pound of eggs, a pound of butter and a pound of sugar. With time, the recipe evolved into what it is today, and now, we’ve made it even better by using only plant-based ingredients. You’ll love it!
This recipe calls for a flax egg. What’s a flax egg? It’s a mix of flax meal (or ground flaxseeds) and water, which after a few minutes becomes gelatinous. This is what binds everything together and gives this delicious cake it’s moisture.
One thing to keep in mind is that we used a golden flax meal (instead of the traditional darker one) in order to keep the color of the pound cake light. You’re more than welcome to use a regular flax meal and we assure you the consistency will be the same.
The Toothpick Trick!
This baking trick is a classic. If you’re unsure about how long to bake your cakes or breads, then you can always turn to the toothpick trick! You basically stick a toothpick at the center of the cake after you pull it out of the oven, and if it comes out dry then it’s ready, and if it comes out moist then continue baking in five-minute increments.
This pound cake recipe is perfect for the Easter festivities! Hope you enjoy it!
- 2 tablespoons of flax meal
- 6 tablespoons of water
- 1/2 cup vegan butter
- 1 cup granulated sugar
- 1 ¾ cups of all-purpose flour
- 2 ½ teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of finely grated lemon zest
- 1 tablespoon of lemon juice
- 3/4 cup Silk heavy whipping cream
Preheat the oven to 350 degrees F and lightly grease a loaf pan.
In a small bowl, beat together the flaxseed meal and water for 1 minute. Place in the refrigerator for 10 minutes.
In a large bowl, beat together the vegan butter and sugar using an electric mixer. Sift in the flour, baking powder, and salt.
Add in the flax meal mixture, lemon zest, lemon juice, Silk heavy whipping cream, and mix thoroughly until well-combined. Try not to overmix, though.
Pour the batter into the prepared loaf pan and bake for 1 hour. Test by sticking a toothpick in the middle of the loaf. If the toothpick comes out dry, the loaf is done.
Allow the loaf to cool in the loaf pan for 30 minutes and then on a cooling rack until it’s completely cool. (It needs to cool completely to firm up for easy slicing.)