Get ready for a zesty treat with this lemon loaf pound cake recipe! Made with a whole lot of lemon flavor, this recipe will satisfy your sweet tooth while keeping things dairy-free. Topped with a tangy lemon glaze, this loaf is the perfect way to brighten up any occasion.
If you're a fan of lemon desserts, then you're going to love this recipe for a lemon loaf pound cake with a tangy lemon glaze. Not only is it bursting with lemon flavor, but it's also completely dairy-free, making it a great option for those with dietary restrictions.
INGREDIENTS FOR LEMON LOAF
Aquafaba (liquid from a can of chickpeas)
Dairy-Free Sour Cream
Powdered Sugar & Lemon Juice for the Lemon Glaze
HOW TO MAKE A LEMON LOAF
To make the cake, begin by mixing the aquafaba, lemon zest and lemon extract until the mixture becomes thick and foamy. Next, add the sugar, sour cream, and vegetable oil and mix until thoroughly combined. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, and mix until everything is well combined. If you're using the lemon food coloring, add that in now as well.
Next, pour the batter into a greased loaf pan and bake at 350 degrees Fahrenheit for 50 to 52 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is finished baking, let it cool for about 30 minutes before removing it from the pan.
While the cake is cooling, you can make the lemon glaze. To do this, mix 1 cup of powdered sugar with 3 tablespoons of lemon juice until you have a smooth and pourable consistency. Add more lemon juice for a thinner consistency.
Once the cake is completely cooled, pour the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.
This lemon loaf pound cake is a perfect dessert for any occasion. The lemon glaze adds a tangy sweetness that perfectly complements the dense and moist pound cake.
Give it a try and let me know what you think!
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