gluten free vegan lemon pound cake
RECIPE TYPE: cakes & cupcakes
SERVES: 10-12
lemon pound cake
  • 2 cups Sarah’s gluten free flour blend
  • 3/4 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • zest of 1 lemon
  • 1/2 cup dairy free vanilla yogurt {such as almond milk yogurt}
  • 1/2 cup water
  • 1/3 cup grape seed or sunflower seed oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon pure vanilla extract
lemon glaze
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons lemon juice or water
  1. Preheat oven to 375 degrees. Prepare 9x5-inch loaf pan by spraying with nonstick cooking spray or lining with parchment paper.
  2. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest.
  3. Stir together dairy free yogurt, water, oil, lemon juice and vanilla extract in separate bowl. Add to flour mixture and stir until batter is smooth.
  4. Scoop batter into prepared loaf pan {batter will be thick}. Spread out batter evenly.
  5. Bake pound cake 45-50 minutes or until toothpick inserted in center comes out clean and edges are golden brown.
  6. Let pound cake cool in pan 10 minutes. Invert onto cooling rack to cool.
  7. Make glaze by mixing together powdered sugar and lemon juice. Stir until smooth. Spread over top of slightly cool pound cake. Allow glaze to set.
  8. Slice and serve.
Recipe by Sarah Bakes Gluten Free at