Vegan lemon poundcake with elderflower cream cheese frosting
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5.0
15 reviews
Excellent
Vegan lemon poundcake with elderflower cream cheese frosting
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Looking for a delicious and easy-to-make vegan dessert? Try this recipe for lemon pound cake with elderflower cream cheese frosting - it's moist, with perfectly balanced citrus and floral flavors, and is sure to be a hit with everyone at the table!
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Ingredients
Lemon pound cake
- 1 cup vegan butter
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 ½ cups unsweetened vegan yogurt
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Elderflower cream cheese frosting
- 2 tablespoons vegan cream cheese
- 2 tablespoons elderflower liqueur
- 1 ¼ cups powdered sugar
Instructions
- Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Make sure your vegan butter is at room temperature. Cream the vegan butter and sugar together either with a stand mixer, or with a wooden spoon in a bowl.
- Add the yogurt, vanilla extract, salt, lemon juice, and lemon zest, and continue to mix until well combined.
- Add the flour with the baking powder on top of it, and stir together until smooth. If using a stand mixer, I recommend using the paddle attachment.
- Cut a piece of parchment to fit into a 9-inch loaf pan, covering the bottom and the two long sides. Leave the short ends uncovered by the paper to make to prevent buckling of the paper in the corners. Bush the entire inside of the paper-lined pan with neutral-tasting oil (canola, safflower, melted vegan butter, or melted refined coconut oil).
- Spoon the batter into the pan, and even out the top surface with a rubber spatula, or metal offset spatula.
- Bake the loaf for 60-75 minutes at 325 degrees Fahrenheit (163 degrees Celsius. You will know it is done when the surface is lightly golden brown, the edges are just barely starting to pull away from the pan, and a toothpick can be inserted and removed from the center without being coated in wet batter.
- While the loaf bakes, mix up the frosting. Cream together the vegan cream cheese and elderflower liqueur in a stand mixer fitted with a whisk attachment, or by hand using a whisk and bowl. Add the powdered sugar and continue to whisk rapidly until completely smooth.
- Cool the loaf in the pan for 30 minutes. Use a sharp knife to trace around the full perimeter of the pan to ensure the cake is not stuck anywhere.
- To remove the pound cake without damaging it, place a pan or plate larger than the size of the loaf over the top. Holding the loaf pan and the plate, quickly flip them upside-down together. Place them onto a flat surface and lift up the loaf pan to release the pound cake. Place a wire cooling rack on top of the pound cake and flip the plate, pound cake and wire rack nightside up again. Allow the pound cake to finish cooling for 10-15 minutes on the wire rack.
- While the pound cake cools, spread the elderflower frosting onto the top of it, using an offset spatula or butter knife.
Equipments used:
Notes
- This can happen if you mix up the frosting long before your cake is ready to be taken out of the oven. No biggie though! Just whisk it back up again. If it seems like it got a bit stiff on you from the powdered sugar solidifying the liquids, just add a tiny extra drop of any kind of liquid (plant-based milk or extra elderflower liqueur would be my choice) to it when you mix it again.
- My 9-inch pan is a bit on the deeper side. Make sure when you put your batter in the pan, there is at least an inch (2.5 cm.) of space between the batter and the brim of the pan to allow for the cake to rise. If there is not enough space, scoop out and discard (or bake in a separate cupcake pan) a bit of the batter so that the cake doesn't overflow.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
74g
(25%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.1g
Sodium
304mg
(13%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
720IU
(14%)
Vitamin C
6mg
(7%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 74g | 25% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Sodium | 304mg | 13% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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