The Best Dang Lemon Pound Cake
A simple, ultra-lemony, loaf cake. Plus variations for other flavors: chai, meyer lemon, blueberry, chocolate chip and more. This recipe is very adaptable!
Servings Prep Time
10 15minutes
Cook Time
50minutes
Servings Prep Time
10 15minutes
Cook Time
50minutes
Ingredients
Lemon Cake
Lemon Icing
Instructions
  1. Preheat oven to 350F. Spray or brush your pans with oil and then lightly dust with flour. (makes 1 5×9 loaf, or 6 mini loaves, or 12 cupcakes)
  2. In a small bowl, mix together the flour and baking powder and set aside.
  3. In a separate bowl, mix together the milk substitute, lemon extract and lemon zest and set aside.
  4. In a large bowl, cream together the butter substitute and sugar until light and creamy.
  5. Add the pureed tofu and mix until all combined.
  6. Add the flour mixture in two additions, alternating with the milk, mixing after each addition until ingredients are just combined.
  7. Pour the batter into the prepared pans and bake for 50 minutes in the 5×9 loaf, or 25-30 minutes for the smaller pans (a toothpick inserted in the center should come out clean).
  8. To make the icing, whisk together all the ingredients until they are completely combined and there are no lumps. You may want to add more powdered sugar or lemon juice depending on the consistency you like the glaze).
  9. After the cake comes out of the oven, pierce it in all over with a toothpick and pour 1/2 the glaze over the cake while it is still in the pan.
  10. Let cake sit soaking the glaze for 10 minutes and then carefully turn it out of the pan. (it’ll be a little sticky/messy fyi). Set on wire rack to cool. After the cake has completely cooled, pour the remaining glaze over (it’s good to have wax paper or parchment underneath or to do this over a sheet pan as the glaze will go down the sides and can get messy.). Let the glaze set and then slice and enjoy!
  11. Cake can be stored for 2-3 days covered at room temperature, or 5-6 days covered in the refrigerator.
Recipe Notes

I use Mori Nu firm silken tofu as it purees up perfectly smooth and is silkier than most tofus I’ve found. You can use a blender or food processor to puree it, no additional liquids needed, after a minute or two it will be smooth. Scrape down the sides as needed while pureeing.

See Variations listed above for more fun cake ideas!

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