This Vegan Lemon Cream Cheese Pound Cake is soft, buttery, moist, and bursting with fresh lemon flavor. Made with dairy-free cream cheese, fresh lemon juice, and fragrant lemon zest, this delicious cake has a tender texture and a sweet lemon glaze that makes every bite irresistible. It’s perfect for afternoon tea, brunch, holidays, or whenever you’re craving a homemade lemon dessert!
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 25 minutes
- Servings: 10–12 slices
- Course: Dessert
- Cuisine: American
- Diet: Vegan, Dairy-Free, Egg-Free
Ingredients
Vegan Lemon Cake Recipe: Light, Zesty, and Irresistible
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegan butter, softened
- ½ cup dairy-free cream cheese, softened
- ½ cup unsweetened almond milk or oat milk
- ¼ cup vegetable oil
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Vegan Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- 1–2 teaspoons plant-based milk, if needed
Instructions
Step 1: Prepare the Baking Pan
クッキングシートの敷き方（パウンド型） – 製菓道具の使い方/料理の基礎 | レシピサイトNadia
Preheat your oven to 350°F (175°C). Lightly grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides for easy removal.
Step 2: Mix the Dry Ingredients
Dried Fruit Cake Recipe: Easy Homemade Cake with Simple Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Vegan Butter and Cream Cheese
Vegan Buttercream Doesn’t Have To Be Bland
In a large mixing bowl, beat the softened vegan butter and dairy-free cream cheese until smooth and creamy. Add the sugar and continue beating for 2–3 minutes until light and fluffy.
Step 4: Add the Wet Ingredients
Veganer Zitronenkuchen Blech – du wirst ihn lieben! | Einfach Backen
Add the vegetable oil, almond milk, fresh lemon juice, lemon zest, and vanilla extract. Mix until everything is well combined. The mixture may look slightly separated, but it will come together when the flour is added.
Step 5: Combine the Batter
Lemon Pound Cake – My Cake School
Gradually add the dry ingredients to the wet mixture. Mix on low speed or fold gently with a spatula until just combined. Avoid overmixing, as this can make the cake dense.
Step 6: Fill the Loaf Pan
Veganer Zitronenkuchen – saftig & fluffig | Einfach Kochen
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and gently tap the pan on the counter to remove large air bubbles.
Step 7: Bake the Cake
Tasty lemon cake baking in oven, closeup
Bake for 55–65 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final 15 minutes.
Remove from the oven and let the cake cool in the pan for 15 minutes. Lift it out and transfer to a wire rack to cool completely.
Step 8: Prepare the Lemon Glaze
Zitronen-Zuckerguss selber machen – einfach & lecker | DasKochrezept.de
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add a little plant-based milk if you prefer a thinner glaze.
Step 9: Glaze and Serve
Vegan Lemon Drizzle Cake Recipe | Dr. Oetker
Once the cake has completely cooled, drizzle the lemon glaze over the top. Let it set for 10–15 minutes, then slice and serve. Enjoy every soft, moist, lemony bite!
Tips for the Best Vegan Lemon Pound Cake
- Use room-temperature ingredients: Vegan butter and cream cheese blend more smoothly when softened.
- Choose fresh lemons: Fresh lemon juice and zest give the cake its brightest flavor.
- Don’t overmix: Mix the batter only until the flour disappears.
- Measure flour correctly: Spoon flour into your measuring cup and level it rather than packing it down.
- Cool before glazing: A warm cake can cause the glaze to melt and run off.
- Check for doneness: Oven temperatures vary, so start checking around 55 minutes.
Easy Variations
Kokos-Zitronenkuchen – veganer Genuss zum selber machen | Einfach Backen
Vegan blueberry lemon cake – Old Beach Berries
Cake citron framboise vegan – Recette par Nuts and Food
7
- Lemon Blueberry Pound Cake: Fold ¾ cup fresh or frozen blueberries into the batter.
- Lemon Raspberry Cake: Add ½ cup fresh raspberries for a fruity twist.
- Lemon Coconut Cake: Add ½ cup shredded coconut to the batter.
- Extra Lemon Flavor: Add another teaspoon of lemon zest to the batter.
- Lemon Poppy Seed Cake: Mix in 1 tablespoon of poppy seeds.
What to Serve with Vegan Lemon Cream Cheese Pound Cake
This cake tastes wonderful with:
- Fresh strawberries or blueberries
- A cup of hot tea or coffee
- Dairy-free vanilla ice cream
- Fresh fruit salad
- Coconut whipped cream
- A little extra lemon glaze
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days in a cool place.
- Refrigerator: Keep refrigerated for up to 5 days because of the dairy-free cream cheese.
- Freezer: Wrap individual slices tightly and freeze for up to 2 months.
- Thawing: Thaw frozen slices in the refrigerator or at room temperature before serving.
Frequently Asked Questions
1. Is this lemon pound cake completely vegan?
Yes! This recipe uses dairy-free cream cheese, vegan butter, and plant-based milk. It contains no eggs or dairy products.
2. Can I use coconut cream cheese?
Yes. You can use plain dairy-free coconut cream cheese, but choose an unsweetened variety to keep the cake’s flavor balanced.
3. Why is my vegan pound cake dense?
Overmixing, too much flour, or expired baking powder can make the cake dense. Measure carefully and mix only until combined.
4. Can I make this cake ahead of time?
Absolutely! Bake the cake a day ahead, let it cool completely, and store it covered in the refrigerator. Add the glaze before serving for the freshest appearance.
5. Can I make this recipe in a round cake pan?
Yes. You can use an 8-inch round cake pan, but baking time will vary. Begin checking for doneness around 35–40 minutes.
Printable Recipe Card
Vegan Lemon Cream Cheese Pound Cake
Vegan Lemon Cake Recipe: Moist, Fluffy, Easy Eggless Lemon Cake – KimEcopak
A moist, tender vegan pound cake made with dairy-free cream cheese, fresh lemon juice, and a sweet lemon glaze.
Prep
20 min
Cook
55–65 min
Servings
10–12
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegan butter, softened
- ½ cup dairy-free cream cheese, softened
- ½ cup unsweetened plant milk
- ¼ cup vegetable oil
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1–2 teaspoons plant milk, if needed
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9 × 5-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt.
- Beat vegan butter and cream cheese until smooth. Add sugar and beat until fluffy.
- Mix in oil, plant milk, lemon juice, lemon zest, and vanilla.
- Gradually fold in dry ingredients until just combined.
- Pour batter into the loaf pan and smooth the top.
- Bake for 55–65 minutes, checking with a toothpick.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
- Whisk glaze ingredients until smooth.
- Drizzle over the completely cooled cake, allow to set, and slice.
Vegan • Dairy-Free • Egg-Free
