Vegan lemon poundcake with elderflower cream cheese frosting
User Reviews
5
Vegan lemon poundcake with elderflower cream cheese frosting
Description
The poundcake batter is made by creaming room-temperature vegan butter and sugar, then incorporating unsweetened vegan yogurt, lemon juice, lemon zest, vanilla, and salt. All-purpose flour and baking powder are folded in to build structure. The batter is poured into a loaf pan lined with parchment that covers bottom and sides to prevent buckling and is greased to release the cake easily after baking.
Baked at 325°F, the cake comes out with a tender crumb and mild lemon flavor. The elderflower cream cheese frosting combines vegan cream cheese with elderflower liqueur and powdered sugar, producing a fragrant, creamy topping. Some care is needed to whisk the frosting just before use if it thickens while waiting, adding a little plant-based milk or elderflower liqueur to restore texture.
Leave enough space in the pan before baking to allow the batter to rise without spilling. If using a deep loaf pan, removing some batter before baking prevents overflow. This cake makes a pleasant, dairy-free option with a subtle floral twist from the elderflower frosting suitable for special occasions or everyday treat.
Ingredients
Lemon pound cake
- 1 cup vegan butter
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 ½ cups vegan yogurt unsweetened
- 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.
Notes
- If frosting thickens, whisk it again adding a small amount of plant-based milk or elderflower liqueur to restore spreadable consistency.
- When using a deep loaf pan, leave at least one inch of space at the top to prevent batter overflow; remove excess batter if needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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