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A slice Vegan Lemon Poppyseed Pound Cake on a white plate.
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5 from 2 votes

Vegan Lemon Poppy Seed Pound Cake

This Vegan Lemon Poppy Seed Pound Cake is a super easy loaf cake recipe filled with fresh lemon zest and plenty of poppy seeds! Its buttery, soft and topped with a lemon glaze that is absolutely delicious.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Servings
Calories: 270kcal
Cost: $4

Equipment

  • 1 Stand Mixer or Hand Mixer
  • 1 Rubber Spatula
  • Measuring Cups and Spoons
  • 8 ½ x 4 ½ inch Loaf Pan
  • Parchment Paper

Ingredients

  • ½ Cup Unsweetened Non-Dairy Yogurt I used Forager Plain Unsweetened Yogurt
  • ½ Cup Non-Dairy Milk
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 10 tablespoon Vegan Butter I used Country Crock Plant Butter Sticks
  • 1 Cup Granulated Sugar
  • 1 ½ Large Lemons, Zested
  • 2 tablespoon Poppy Seeds

For the Lemon Glaze

  • 1 Cup Powdered Sugar, sifted
  • 6-7 teaspoon Lemon Juice

Instructions

  • Preheat oven to 350* F. Prepare an 8 ½"x 4 ½" loaf pan by greasing it with coconut oil and lining with a parchment sling for easy removal- see photos for reference.
  • In a small bowl, combine vegan yogurt, plant milk, lemon juice and vanilla. Stir to combine and set aside.
    ½ Cup Unsweetened Non-Dairy Yogurt, ½ Cup Non-Dairy Milk, 1 tablespoon Lemon Juice, 1 teaspoon Vanilla Extract
  • In another small bowl, combine flour, baking powder, baking soda and salt. Stir to combine and set aside.
    2 Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
  • In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl using a hand mixer, cream vegan butter, sugar and lemon zest together until it is well combined and fluffy.
    10 tablespoon Vegan Butter, 1 Cup Granulated Sugar, 1 ½ Large Lemons, Zested
  • Into the mixer add half of the milk and yogurt mixture. Mix on low to combine and scrape the bowl down.
  • Now, add half of the flour mixture and mix on low until just combined. Scrape the sides of the bowl down.
  • Next, add the remaining liquid mixture and mix on low again until just combined. Scrape the sides of the bowl down.
  • Add the poppy seeds and the remaining dry mixture to the bowl. Mix until just combined.
    2 tablespoon Poppy Seeds
  • Remove the bowl from the mixer and use a spatula to scrape the bowl down and fold the mixture a couple of times to ensure everything is homogenous.
  • Scrape batter into prepared 8 ½" x 4 ½" loaf pan, smoothing the top out with the back of the spatula.
  • Bake in a 350* oven for 53-57 minutes turning the loaf halfway through. Test for doneness by inserting a toothpick into the center of the loaf. Its done when it comes out clean.

Make the Glaze

  • In a small bowl, combine powdered sugar with 4 teaspoons of lemon juice and whisk to combine. Add 2-3 more teaspoons of lemon juice whisking between each addition until the glaze reaches a pourable consistency.
    1 Cup Powdered Sugar, sifted, 6-7 teaspoon Lemon Juice

Glaze the Cake

  • Allow the cake to cool for at least 30 minutes. Remove from the loaf pan using the parchment sling. And place onto a cutting board or serving plate.
  • Pour the glaze along the center line of the loaf and use a knife to spread it towards the sides.
  • Allow the glaze to set for at least 20 minutes before slicing and serving.

Notes

The mixing method of creaming the butter and sugar then alternating wet and dry ingredients adds a lot of air to the mixture making this cake light and tender.
Be sure to scrape the sides of the bowl down between each addition of wet and dry ingredients to ensure an even mix!
To store: Place the cake in an airtight container and store at room temperature for up to 4 days.
I recommend only slicing as much as you need to prevent the cake from getting dry.
 

Nutrition

Serving: 1Slice | Calories: 270kcal | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 278mg | Potassium: 55mg | Fiber: 1g | Sugar: 29g | Vitamin A: 484IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg