one green planet
one green planet

This lemon lavender pound cake is easy, involves minimal ingredients, is perfect for any season, and it will be a lavender lover's dream come true. The pound cake is buttery soft and so packed with citrusy and floral flavors that it doesn’t even need icing! If you’re looking to take your love for lavender to the next level, you’ll love this recipe!

Lemon Lavender Pound Cake [Vegan]

$2.99
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Calories

304

Serves

6-8

Cooking Time

35

Ingredients You Need for Lemon Lavender Pound Cake [Vegan]

For the Loaf:
  • 1/2 cup vegan butter at room temperature
  • 1 cup white sugar
  • 3 tablespoons vegan egg powder (combine with 1/2 cup almond milk)
  • 2 tablespoon lemon zest from about 1 large lemon
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons fresh lavender

For the Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice plus more, as needed

How to Prepare Lemon Lavender Pound Cake [Vegan]

  1. Preheat oven to 325°F. Spray an 8x4-inch loaf pan with coconut oil.
  2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the vegan butter with the sugar until light colored and fluffy. Don't skimp on this process. It should beat about 3 minutes. Add the vegan egg mixture and beat in well after each addition, scraping down the sides of the bowl as needed. Beat in the lemon zest, lemon juice, and vanilla.
  3. In a separate bowl, whisk together well the flour, salt, baking soda, and baking powder. With mixer on low, add the flour mixture to the butter mixture mixing between each. Fold in the lavender.
  4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 35-45 minutes or until a tester inserted in the centre comes out clean.
  5. Allow to cool in the pan for 15 minutes then run a knife along the edges to lift and remove from pan. Allow to cool on a cooling rack.
  6. If desired, combine the glaze ingredients and top the cooled cake!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Total Calories: 2131 | Total Carbs: 302 g | Total Fat: 91 g | Total Protein: 21 g | Total Sodium: 2111 g | Total Sugar: 155 g Per Serving: Calories: 304 | Carbs: 43 g | Fat: 13 g | Protein: 3 g | Sodium: 302 mg | Sugar: 22 g

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


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About The Author

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Gabrielle St. Claire

See My Recipes

My name is Gabrielle, and I’m the founder & creator of Eat Drink Shrink, where I share cutting-edge plant-based recipes, product reviews, current nutrition information, and wellness. I am a Clinical Nutritionist in New York City, have completed countless culinary courses and workshops, and have a 200-hour yoga certification from YogaWorks.

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