Vegan Lemon Poundcake with Raspberry Glaze
Lemon Poundcake
Goes Vegan with a Raspberry Glaze
Sometimes you crave something sweet. Growing up, a Lemon Poundcake always showed up at any community fundraiser. It was something under appreciated as a child, but now I find myself wanting that sweet, tangy flavor with the brightness only fresh fruit can provide.
I love how this cake comes out moist and full of lemony goodness. Honestly, I think it’s better than a traditional lemon poundcake. The only downside is that I eat more than one slice at a time.
Ingredients
Cake
4 Lemons, small
1/2 c. Cashew Milk, unsweetened
6 T Flax seed, ground
3/4 c. Vegan Butter
1/2 c. Sugar, granulated
1/2 c. Brown sugar
1 3/4 c. Flour, unbleached, all-purpose
1 1/2 tsp Baking Powder
1/2 tsp Salt
Glaze
6 oz Raspberries, Frozen
1/2 c. Sugar, granulated
Notes
You’ll bake your cake for 40-45 minutes at 375℉.
I bake this in a bundt pan, but you could also use 2 loaf pans. You’ll need extra butter and flour to properly grease the pan(s). Rub the pan(s) with butter all over. If you’re using a bundt pan, use a pastry brush to make sure every crevice is greased. Then put a liberal amount of flour in the pan (about 1/3 cup). Shake and roll the pan to make sure flour is sticking to every surface of butter. Smack the pan with your palm to loosen excess flour. If you’re using two loaf pans, dump the flour from the first pan into the second and repeat. Tip any excess flour into the trash.
You’re going to use the lemon zest, so I recommend having a zester. If you don’t have one, use the side of a box grater that has the tiniest holes. When zesting a lemon, avoid getting the pith (the white part of the rind) because that is bitter. We want delicious.
If you don’t have a citrus juicer, you can quarter the lemons and squeeze the slices over a strainer to catch the seeds. Pulp is fine in this recipe.
I’m going to divide this recipe into three parts: a creamed base, the binder, and the dry stuff.
I’ve learned that this recipe takes patience because you will spend more time than you want to while creaming the butter and sugar together. A stand mixer is your best friend here. If you don’t have one, use an electric mixer and put on some good music.
You’ll use two medium-sized bowls, and one large one. If you’re using a stand mixer, that bowl will be the large one.
I also recommend owning some silicone spatulas. They make scraping the bowls amazingly easy.
When making the glaze, save your money and use frozen raspberries. Buy some fresh ones too for garnishing if you’d like.
I strongly recommend using a sieve or strainer to deseed your glaze. I don’t like seeds in my teeth.
Directions
Mise-en-place
Wash your lemons.
Collect the zest from all the lemons in one of the medium sized bowls.
Collect the lemon juice from all the lemons in the other medium bowl.
▷ The bowl with the lemon juice will be for your binder.
▷ The bowl with the lemon zest will be for the dry stuff.
The Binder
To the lemon juice, add the milk and ground flax seed. Whisk this together until well incorporated.
This should take less than a minute. Don’t stress over it. Set aside.
The Creamed Base
Sugar + Butter
Sugar on the bottom, and butter on the top.
Make some magic.
Mix for 5 - 7 minutes on a medium speed. This is called creaming the sugar and butter. If you are using a handheld electric mixer, this is where you want to jam out to about two of your favorite songs.
The Dry Stuff
To the lemon zest, add the flour, baking powder, and salt.
Whisk this together until evenly mixed.
The Cake Batter
Start the mixer back up to medium speed. Slowly add the binder to the creamed mixture one third at a time. Make sure to fully incorporate each addition before adding the next third. If the batter starts to ride up the side of your bowl, use a spatula to scrape it back down.
Mix an additional minute to make sure everything is well-combined.
Now add the dry stuff the same way: one third at a time, mixing each addition well.
The batter will be thick.
Spoon the batter into your greased and floured pan(s). Spooning will make sure that the batter fills all the crevices of your bundt pan. That way it will be as pretty as the mold.
Lift the pan(s) a few inches off the counter and drop to help any trapped air rise out of the bottom of your pan(s).
Bake
Bake at 375℉ for 40-45 minutes. A wooden skewer inserted into the cake should come out clean. The top of the cake should be golden.
Let cool in the pan for about 20 minutes. This lets your cake solidify into its beautiful shape.
Glaze
In a sauce pan, add the raspberries and sugar.
Over medium heat, stir until the raspberries and sugar dissolve into each other.
Once liquified, bring the mixture to a slow boil.
Boil for about 3 minutes. Keep stirring.
Remove from heat.
Raspberries + Sugar
Bring to boil.
Strain to remove seeds.
Let cool.
Decorate
Tip the pan upside down onto a cooling rack. It should fall right out. If it doesn’t, try dropping it from three inches onto your counter, upside down. But don’t be too aggressive, we’re still baking with love here.
Let cool for about an hour.
Spoon the glaze onto the cake. You’ll have more glaze than you need. Get creative!
Slice & Enjoy!
Pro Tip: Put a baking sheet under the cooling rack while your glaze the cake so it can collect the excess. This makes clean up easier, and your cake won’t be sloppy when you put it on a pedestal.