Lemon Pound Cake






recipe by So Delicious Kitchen




8 tbsp. vegan butter, melted

2 oz. dairy-free cream cheese

14 c. So Delicious Unsweetened Vanilla Yogurt Alternative

4 large eggs or vegan egg substitute

112 c. gluten-free all-purpose flour

1 tsp. gluten-free baking powder

2 lemons: 2 tbsp. zest, 1 tbsp juice

12 tsp. salt

114 c. sugar

112 tsp. vanilla


12 c. confectioners' sugar, sifted

2 tsp. lemon juice

1 tbsp. So Delicious Organic Original Coconutmilk Beverage

1 tbsp. lemon zest (optional)


  1. Preheat the oven to 350°F. Grease and flour an 8 12" x 4 12" loaf pan.
  2. Whisk flour, baking powder and salt together in a bowl.
  3. Pulse sugar and zest together in a food processor or blender until combined (about 5 pulses). Add lemon juice, eggs/egg substitute, cream cheese style spread, yogurt alternative and vanilla; process until combined (about 15 seconds). With processor running, add melted vegan butter in a steady stream until combined.
  4. Transfer mixture to a large bowl. Add flour mixture and whisk until batter is thoroughly combined and smooth.
  5. Pour batter into prepared pan. Bake 15 minutes. Reduce oven temperature to 325°F and continue to bake until cake is golden brown, about 40-50 minutes or until a toothpick inserted into the center comes out clean.
  6. Let cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake to loosen. Remove cake from pan and let cool completely on rack, about 2 hours.
  7. For glaze, whisk sugar, lemon juice, Coconutmilk, and if desired, lemon zest together in a bowl until smooth. Add more sugar or Coconutmilk if thicker or thinner glaze is desired. Spoon glaze over cake and let stand 15 minutes until set.
Lemon Pound Cake
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