Lemon Almond Milk Pound Cake
User Reviews
5
Lemon Almond Milk Pound Cake
Description
The Lemon Almond Milk Pound Cake uses common cake ingredients such as flour, sugar, eggs, and baking powder, enhanced with freshly zested lemons and lemon juice for a vibrant citrus note. Almond milk and coconut oil replace traditional dairy and butter, imparting a mild nuttiness and moisture that keeps the crumb tender. The cake is baked in a loaf pan until it springs back when pressed in the center, ensuring it is fully cooked but still soft.
After cooling, the cake is topped with a glaze made from powdered sugar, lemon juice, and vanilla, which adds sweetness and a glossy finish. The sliced almonds sprinkled on top provide a delicate texture contrast. This pound cake pairs well with a cup of tea or coffee and can be served at room temperature.
To prepare the cake, dry and wet ingredients are mixed separately and then combined gently to avoid overmixing. Allowing the cake to cool completely before glazing prevents melting. The recipe yields a loaf that holds together well for slicing and serving.
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup sugar
- 2 lemon zested, plural
- 3/4 cup almond milk (I used unsweetened)
- 1/2 cup coconut oil
- 2 egg large
- 1 tablespoon lemon juice fresh
- 2 teaspoon vanilla extract
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons lemon juice fresh
- 1 teaspoon vanilla
- 1/4 cup almonds sliced
Instructions
- Preheat the oven to 350 degrees and coat a large loaf pan with baking spray.
- Add the flour, salt, baking powder, sugar and lemon zest and stir.
- In a second bowl add the almond milk, coconut oil, eggs, lemon juice and vanilla.
- Whisk together the wet and dry ingredients until just combined.
- Bake for 60 minutes or until you press down on the middle and it springs back up.
- Let cook completely before removing from pan
- To make the glaze add the lemon juice and vanilla to the powdered sugar.
- Add the glaze to the cooled bread and stop with sliced almonds
Notes
- Use unsweetened almond milk to control sweetness.
- Ensure the cake is fully cooled before adding glaze.
- Sliced almonds add texture and visual appeal to the glaze topping.
- The cake keeps well at room temperature for several days if stored properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 27mg | 9% |
| Sodium | 129mg | 5% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 50mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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