Vegan Strawberry Pound Cake
This Vegan Strawberry Pound Cake is moist and tender and topped with a lemon glaze that makes it taste like strawberry lemonade!
Servings: 12 Slices
Calories: 241kcal
Cost: $6
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: 1Slice | Calories: 241kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 279mg | Potassium: 64mg | Fiber: 1g | Sugar: 18g | Vitamin A: 41IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 0.4mg