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    Home » Recipes » The Best Vegan Cake and Cupcake Recipes

    Vegan Strawberry Pound Cake

    Published: Feb 9, 2024 by Megan Calipari · This post may contain affiliate links · 2 Comments

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    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.

    A slice of Vegan Strawberry Lemon Pound Cake on a white plate with strawberries and lemon slices in the scene.

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Special Equipment
    • Step-by-Step Instructions
    • How to Serve
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Vegan Berry Desserts?
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients for making this recipe on a marble surface.

    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

    Dry ingredients in a bowl and the wet ingredients for this recipe in a small cup.

    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.

    Creamed vegan butter and sugar in a mixing bowl.

    Step 2. Next, cream vegan butter, sugar and lemon zest together until light and fluffy.

    Half of the wet ingredients mixed into to butter and sugar mixture.

    Step 3. Now, add half of the wet ingredients and mix well.

    Half of the dry ingredients mixed into the cake batter mixture.

    Step 4. Then, add half of the dry ingredients and mix until just combined.

    The remaining wet ingredients mixed into batter.

    Step 5. Next add the remaining wet ingredients and mix until just combined.

    The remaining dry ingredients mixed into the pound cake batter and chopped strawberries added in.

    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.

    Vegan Strawberry Pound Cake Batter in a prepared loaf pan.

    Step 7. Then, scrape the vegan strawberry pound cake batter into a prepared loaf pan.

    Baked strawberry pound cake in a 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

    How should I store the Vegan Strawberry Pound Cake?

    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.

    Why is it called pound cake?

    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.

    What makes pound cake different from regular 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.

    A bite taken out of a slice of vegan strawberry pound cake on a white plate with lemon slices and strawberries in the foreground.

    Looking for More Vegan Berry Desserts?

    • Hand holding a cookie on a stack of cookies
      Easy Vegan Lemon Blueberry Sugar Cookies
    • A scoop of Vegan Blueberry cobbler on a small plate next to a fork.
      Vegan Blueberry Cobbler
    • A slice of blueberry jam cake on a white plate
      Vegan Blueberry Jam Cake
    • Vegan Blueberry scones on a baking sheet with lemon slices and blueberries scattered around.
      Vegan Blueberry Scones

    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 with Lemon Glaze on a white plate with strawberries in the foreground.

    Vegan Strawberry Pound Cake

    Megan Calipari
    This Vegan Strawberry Pound Cake is moist and tender and topped with a lemon glaze that makes it taste like strawberry lemonade!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Slices
    Calories 241 kcal

    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.

    Notes

    It is important to scrape the bowl down with a rubber spatula between each addition of liquid and dry ingredients to ensure an evenly mixed batter.
    This recipe can be baked in a 9x5 loaf pan. The loaf will just be more squat. 
    The glaze is totally optional! This recipe is delicious without it, too.
    To store: allow the loaf to cool completely, then slice and place into an airtight container and store at room temperature for up to 3 days or freeze for up to a month.

    Nutrition

    Serving: 1SliceCalories: 241kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 279mgPotassium: 64mgFiber: 1gSugar: 18gVitamin A: 41IUVitamin C: 12mgCalcium: 62mgIron: 0.4mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Jar

      May 02, 2022 at 12:27 am

      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!

      Reply
    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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