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Cranberry Lemon Poundcake
[Vegan]

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Cranberry Lemon Poundcake [Vegan]

Dairy Free

Vegan

If you’re looking for that effortless holiday vegan dessert that just screams Christmas – this cranberry lemon pound cake is the perfect festive treat. The cake has all of the decadence of a normal pound cake with none of the guilt. Plus, the tart lemons and the sweet cranberries make... Read More

Ingredients You Need for Cranberry Lemon Poundcake [Vegan]

For the Pound Cake:

1 cup vegan butter
3/4 cup sugar
2 tablespoons lemon zest
3 tablespoons vegan egg replacer
1 teaspoon vanilla
3/4 cup almond milk
2 tablespoons lemon juice
2 1/2 cups fresh cranberries
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt

For the Frosting:

2 cups powdered sugar
1 tablespoon lemon juice

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How to Prepare Cranberry Lemon Poundcake [Vegan]

Preheat oven to 350°F.
In a large bowl, cream vegan butter, sugar, and lemon zest together for three minutes.
Add the vegan eggs slowly allowing them to combine.
Add the vanilla and mix it in.
Add the lemon juice and mix it in.
In a separate bowl, mix and combine the dry ingredients together.
Add the almond milk, the lemon, and the egg to the dry ingredients and mix well.
Fold in the cranberries. Make sure not to over mix your dough because it will lose height.
Grease a bread pan and pour the batter in the pan
Bake it at 350°F for 50-60 minutes.
While the loaf cools make the icing. Combine the sugar and the lemon juice to achieve the desired consistency.
Top the bread with it once loaf is room temperature.
Add some additional lemon zest.
Let the dish set before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.