A moist and zesty vegan pound cake made with coconut oil, maple syrup, and fresh lemon zest. This easy-to-make cake delivers a rich citrus flavor and nutrient-rich texture that’s perfect for any occasion.
2 cups all-purpose flour (or 1.5 cups all-purpose flour, if substituting cake flour)
1 cup refined coconut oil, softened
1 cup maple syrup (or agave nectar)
1 tbsp baking powder
1 cup lemon zest
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1/4 cup plant-based milk
1/4 cup lemon juice
Pinch of salt (adjust to taste)
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil and line with parchment paper.
Whisk flour, baking powder, and salt in a bowl. Add flax egg and let sit for 5 minutes.
In a separate bowl, mix softened coconut oil, maple syrup, plant-based milk, and lemon juice until fully emulsified.
Grate fresh lemon zest directly into the dry ingredient mixture, pressing the fruit against the grater to extract maximum oil.
Add wet ingredients to the dry mixture. Mix gently until just combined; do not overmix.
Pour batter into the prepared pan. Bake for 55-65 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let the cake cool for 30 minutes before slicing and serving.
Balance zest and juice ratio—2 cups zest to 1/4 cup juice maintains optimal citrus flavor without bitterness.
Use room temperature coconut oil for a smooth batter.
Store the cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Find it online: https://flavoornote.com/lemon-pound-cake-vegan-take/