Three years ago, I posted this recipe for Lemon Pound Cake with Lemon Icing. It’s one of the first recipes I shared, as lemon loaf is one of my favorite things and I was so excited and proud of this cake. I am still proud of this recipe but when I went back to look at it, oh jeez, those pictures! I was just learning how to use my camera and I had NO idea how to edit. I was just flyin’ by the seat of my pants headlong into the blogging world. Or flyin’ on the whim of my tastebuds!

At the point when I posted this, I didn’t know if I could or would keep up a blog. I’m not known for sticking with things, that’s for certain. I’m more of a ‘try things out until I’m exhausted of it or something else catches my attention, then move on’ type of person. But, here it is, 3 years later and I’m still blogging like a maniac. It sounds funny, but keeping this blog updated and full of new and awesome recipes, has given me a sense of purpose. I love being in the kitchen playing around with ingredients and I love sharing it with anyone and everyone who will listen. Thank you to everyone who does!

CHAI LOAF

I am purposefully not calling this pound cake anymore, as I have been told it most certainly is not. Ah, maybe it was wishful thinking back then. That’s ok though, I’m happy to call it the best dang lemon loaf ever!

ORANGE COCONUT LOAF

Variations:

Chocolate Chip Loaf: Omit the lemon juice, extract and zest. Add 1 teaspoon vanilla extract to cake and at the end stir in 1 cup chocolate chips. For the glaze, omit the lemon and use non-dairy milk and 1/2 tsp vanilla extract.

Meyer Lemon Loaf: Make exactly the same as the lemon loaf except use meyer lemon juice and zest in place of regular lemon.

Chai Loaf: Scald the 1/2c milk + 1 1/2 tablespoon milk and let 3 chai tea bags soak in it, covered, for 15 minutes. Press all the milk out of the teabags. Remove the 1 1/2 tablespoon and set it aside for the glaze. Omit the extract and zest from the cake and add 1 teaspoon vanilla extract. For the glaze, omit the lemon and use the reserved chai milk and 1/8 teaspoon vanilla extract.

Orange Coconut Loaf: Replace the lemon zest and extract with orange zest and extract in the cake. Fold in 1 cup shredded unsweetened coconut at the end. For the glaze substitute the lemon juice and and zest with orange juice and zest (or coconut milk and orange zest, whichever is your preference.)

Blueberry Lemon Loaf: Fold in 1 cup fresh or frozen blueberries into the cake batter. Make everything else the same.

There so many other variations that can be done. Have fun with it. And please share how you made this Loaf Cake. I would love to hear and I would love love love to see pictures!

Print Recipe

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!

Prep Time

15 minutes

Cook Time

50 minutes

Servings

Ingredients

Lemon Cake

• 1/2 cup vegan butter or margarine, room temperature
• 1 1/2 cups sugar
• 6 oz (2/3 cup) firm silken tofu, pureed (see notes)
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 cup non-dairy milk
• 1/2 teaspoon lemon extract
• 2 teaspoons lemon zest

Lemon Icing

• 1/2 cup powdered sugar sifted
• 1 1/2 tablespoons fresh lemon juice (may need more depending on consistency)
• 1/2 teaspoon lemon zest

Prep Time 15 minutes Cook Time 50 minutes Servings Ingredients Lemon Cake 1/2 cup vegan butter or margarine, room temperature 1 1/2 cups sugar 6 oz (2/3 cup) firm silken tofu, pureed (see notes) 2 cups flour 2 teaspoons baking powder 1/2 cup non-dairy milk 1/2 teaspoon lemon extract 2 teaspoons lemon zest Lemon Icing 1/2 cup powdered sugar sifted 1 1/2 tablespoons fresh lemon juice (may need more depending on consistency) 1/2 teaspoon lemon zest

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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