This Vegan Strawberry Pound Cake is moist and tender and topped with a lemon glaze that makes it taste like strawberry lemonade! This quick bread recipe is easy to make using simple ingredients. And, its the ultimate crowd-pleaser.
I love baking with berries. Strawberries and blackberries are definitely my favorite of the bunch. I love to make a Vegan Blackberry Chantilly Cake or a Vegan Strawberry Crunch Cake. Or even a batch or Vegan Strawberry Cheesecake Cookies. I just love berry desserts. So, let's make another!
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Why You'll Love This Recipe
I have been making this recipe for years! And every time I do I am reminded of all the reasons why I love it. Here are the top 5:
- This recipe is easy to make, to its great for beginners!
- It uses simple ingredients.
- The cake is full of fresh strawberry chunks and lemon zest which give it a ton of flavor.
- And the lemon glaze makes this pound cake taste like strawberry lemonade!
- Its a delicious simple vegan dessert recipe, but is also delicious topped with more berries and a dollop of whipped cream to make a strawberry shortcake!
Ingredient Notes
Vegan Butter: Vegan butter keeps this loaf tender and moist. I like Country Crock Plant Butter Sticks and Soy-Free Earth Balance Buttery Sticks best.
Lemon Zest and Juice: Lemon zest goes into the cake batter for flavor and lemon juice is mixed with powdered sugar for a quick and simple lemon glaze.
Fresh Strawberries: This pound cake is full of fresh chopped strawberries which give it the most delicious flavor!
Vegan Yogurt: Vegan yogurt keeps this vegan strawberry lemon pound cake super moist. You can also use vegan sour cream.
Vanilla: For background flavor.
Special Equipment
You will need a hand mixer or a stand mixer with the paddle attachment for this recipe.
Step-by-Step Instructions
Step 1. First, add the flour, baking powder, baking soda and salt into a medium bowl and whisk to combine. Then, add the non-dairy milk and yogurt and vanilla extract into a small bowl and whisk to combine.
Step 2. Next, cream vegan butter, sugar and lemon zest together until light and fluffy.
Step 3. Now, add half of the wet ingredients and mix well.
Step 4. Then, add half of the dry ingredients and mix until just combined.
Step 5. Next add the remaining wet ingredients and mix until just combined.
Step 6. Then, add the remaining dry ingredients and mix until just combined. Next, add the chopped strawberries and fold the batter until they are distributed.
Step 7. Then, scrape the vegan strawberry pound cake batter into a prepared loaf pan.
Step 8. Finally, bake until a toothpick comes out clean, top it with lemon glaze and serve!
How to Serve
I serve this Vegan Strawberry Pound Cake simply- cut into slices and plated.
But, you can really get fancy with it. Serve it along side macerated berries and with a dollop of whipped cream for a beautiful and simple strawberry shortcake.
Or, cut it into cubes and make a trifle!
Recipe FAQs
Once the pound cake is cool and the lemon glaze is set, slice the pound cake and transfer it to an airtight container. Then, store at room temperature for up to 3 days or freeze for up to a month.
Traditionally, pound cake was made with a pound of 4 ingredients: flour, butter, eggs and sugar. Now, it is rare for recipes to use those exact measurements because it yields a quite dense cake.
Pound cake has a tighter crumb than most other types of cake, meaning its a little more dense. But, it should still be buttery and tender.
Pound cake holds up better to applications like being cubed and layered in a trifle better than other types of cake that would crumble or get smashed easily.
Expert Recipe Tips
When alternating adding the wet and dry ingredients, mix until the ingredients are just combined. Too much mixing can lead to a pound cake that is too dense.
And, between each addition, scrape the bowl down with a rubber spatula to ensure you incorporate everything evenly.
Looking for More Vegan Berry Desserts?
If you tried this Vegan Strawberry Pound Cake with Lemon Glaze recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Strawberry Pound Cake
Equipment
- 1 Stand Mixer with Paddle Attachment or Hand Mixer
- 1 Spatula
- 1 Whisk
- Parchment Paper
- 1 8 ½ x 4 ½ inch Loaf Pan
- Measuring Cups and Spoons
Ingredients
- ½ Cup Non-Dairy Milk
- ½ Cup Non-Dairy Yogurt
- 2 teaspoon Vanilla Extract
- 2 Cups Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt Less if using fine grain salt
- 10 tablespoon Non-Dairy Butter I used Earth Balance Buttery Sticks
- 1 Cup Granulated Sugar
- Zest of ½ a Lemon
- 1 ⅓ Cups Chopped Strawberries Chop them into approximately ¼ inch pieces
For the Lemon Glaze
- 1 Cup Powdered Sugar
- 5-6 teaspoon Lemon Juice
Instructions
- Prepare an 8 ½ x 4 ½ inch loaf pan by greasing it and inserting a parchment sling for easy removal and slicing. Preheat oven to 350* F.
- In a small bowl, combine non-dairy milk, yogurt and vanilla. Set aside.½ Cup Non-Dairy Milk, ½ Cup Non-Dairy Yogurt, 2 teaspoon Vanilla Extract
- In another small bowl, combine flour, baking powder, baking soda and salt. Set aside.2 Cups Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- Into the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter, sugar and lemon zest until its light and fluffy.10 tablespoon Non-Dairy Butter, 1 Cup Granulated Sugar, Zest of ½ a Lemon
- Add ½ of the liquid into the creamed mixture and mix on low until combined. Scrape the bowl down and mix again.
- Add ½ of the dry ingredients into the bowl and mix on low until it just starts to come together. Scrape the bowl down with a rubber spatula. See note.
- Now, add the remaining wet ingredients and mix on low until just combined. Scrape the bowl down.
- Finally, add the remaining dry ingredients and mix on low until it just starts to combine.
- If using a stand mixer, remove the bowl from the stand mixer and fold the batter with a spatula a few times until no flour streaks are visible.
- Add strawberries and fold them in until they are evenly distributed.1 ⅓ Cups Chopped Strawberries
- Scrape the batter into your prepared 8 ½ x 4 ½ inch loaf pan and spread the batter evenly, making sure it gets into all the corners.
- Bake in a 350* oven for 65-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the cake to cool for 30 minutes before glazing.
For the Lemon Glaze (optional)
- In a small bowl, combine powdered sugar and 5 teaspoons of lemon juice. Whisk until smooth. Add an additional teaspoon of lemon juice if you want a thinner glaze.1 Cup Powdered Sugar, 5-6 teaspoon Lemon Juice
- Once the pound cake has cooled for 30 minutes, spoon the glaze over the top. Allow the glaze to set for at least 1 hour before slicing and serving.
Jar says
Made this tonight - incredible! The crust has a nice texture but very soft inside. Made two changes; added sugar to the strawberries to help with the bitterness and substituted 1/2 cup of the flour for almond because I like the texture. So good. Thank you!