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Chef Joey’s Dairy-Free Lemon Pound Cake

The first time I truly understood the power of a perfectly baked pound cake, I was a wide-eyed child standing on a stool in my grandmother’s sun-drenched kitchen. The aroma of butter, sugar, and vanilla filled the air, a symphony of warmth that signaled pure comfort. Though my grandmother’s version was a classic dairy-laden affair, the memory of that dense, tender crumb and the bright citrusy glaze has stayed with me, inspiring this dairy-free adaptation that captures all the nostalgia without the dairy. This cake is a tribute to those happy memories, and I hope it becomes a source of joy in your kitchen as well.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 12-14
Yield: 1 tube cake
Dietary Type: Dairy-Free

Ingredients

3 cups white spelt flour (or cake flour)
½ teaspoon baking powder
¼ teaspoon salt
1 cup Earth Balance margarine
2 ½ cups raw sugar, sifted
1 ½ cups egg substitute (such as Nulaid Reddi Liquid Egg-its)
¼ cup lemon juice (about 2 lemons, plus the zest from both lemons)
1 cup vegan sour cream

Equipment Needed

Stand mixer
Medium mixing bowl
16-cup tube pan
Rubber spatula
Lemon zester
Lemon juicer
Wooden kabob skewer
Metal cooling rack
Knife

Instructions

Begin by zesting both lemons. It’s much easier to zest the lemons before juicing them. Set the zest aside.
Preheat your oven to 325°F (160°C). It’s crucial to have the oven at the right temperature for even baking.
Prepare your 16-cup tube pan. Generously grease the pan, ensuring you get into all the crevices. Then, dust the pan with flour, swirling it around the bottom and sides to create a non-stick barrier. Don’t forget to flour the tube itself! Tap out any excess flour to prevent a powdery residue on the cake.
In a medium bowl, sift together the white spelt flour (or cake flour), baking powder, and salt. Sifting ensures there are no lumps and helps create a lighter, more tender crumb. Set the dry ingredients aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the Earth Balance margarine until it’s light and fluffy. This may take a few minutes, depending on the temperature of your margarine.
Gradually add the sifted raw sugar to the creamed margarine, beating for about 5 minutes, ensuring the sugar is well incorporated. The mixture should become pale and fluffy. This creaming process is essential for creating a light and airy cake.
Slowly add the egg substitute in ¼ cup increments, mixing well after each addition. Make sure the egg substitute is fully incorporated into the batter before adding the next portion.
Beat in the lemon zest and lemon juice until combined. The lemon adds brightness and a delightful tang to the cake.
Using a good rubber spatula, gently fold in the sifted dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Mix in the vegan sour cream until evenly distributed throughout the batter. The vegan sour cream adds moisture and richness to the cake.
Pour the batter into your prepared tube cake pan, spreading it evenly.
Bake for approximately 1 ½ hours. To check for doneness, insert a wooden kabob skewer into the cake, testing near the middle, as this is the thickest part. If the skewer comes out clean, the cake is done. If not, continue baking for a few more minutes and check again.
Once baked, cool the cake on a metal rack for 15-20 minutes. This allows the cake to firm up slightly before removing it from the pan.
After the initial cooling period, run a knife around the outside of the cake to loosen it from the pan.
Invert the cake onto the metal cooling rack, then immediately turn it right side up. Allow the cake to cool completely before serving or storing.
This cake can be made a few days ahead of time.
Wrap the completely cooled cake tightly in tin foil and store it in the refrigerator.
Before serving, remove the portion you plan to eat and allow it to come to room temperature. This enhances the flavor and texture of the cake.

Expert Tips & Tricks

For an extra burst of lemon flavor, consider making a simple lemon glaze by whisking together powdered sugar with a small amount of lemon juice. Drizzle this over the cooled cake.
If you find your cake is browning too quickly, loosely tent it with foil during the last 30 minutes of baking.
Ensure all your ingredients are at room temperature for better emulsification and a smoother batter.
If you don’t have a tube pan, a Bundt pan will also work beautifully. Adjust baking time as needed.

Serving & Storage Suggestions

Serve Chef Joey’s Dairy-Free Lemon Pound Cake sliced and enjoy it as is, or pair it with fresh berries, a dollop of non-dairy whipped cream, or a drizzle of your favorite syrup. This cake is also delicious with a cup of tea or coffee.

Store leftover cake wrapped tightly in foil or in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To freeze, slice the cake and wrap each slice individually for easy thawing. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to revive its warmth and texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	176.9 kcal	N/A
Calories from Fat	N/A	0%
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	123.7 mg	5%
Total Carbohydrate	42.7 g	14%
Dietary Fiber	0 g	0%
Sugars	42.3 g	169%
Protein	3 g	6%

Variations & Substitutions

Gluten-Free: Substitute the white spelt flour with a gluten-free all-purpose flour blend. Be sure to add a binder like xanthan gum for best results.
Other Citrus Flavors: Replace the lemon juice and zest with orange, grapefruit, or lime for a different citrus twist.
Vegan Buttercream Frosting: Create a simple vegan buttercream frosting using plant-based butter, powdered sugar, and non-dairy milk for an extra decadent treat.

FAQs (Frequently Asked Questions)

Q: Can I use regular all-purpose flour instead of white spelt flour?
A: Yes, you can substitute all-purpose flour for white spelt flour. However, the texture might be slightly different, with the cake being a little denser.

Q: Why is it important to sift the dry ingredients?
A: Sifting the dry ingredients helps to remove any lumps and ensures they are evenly distributed throughout the batter, resulting in a lighter and more tender cake.

Q: Can I use a different type of egg substitute?
A: Yes, you can use your preferred egg substitute. Just make sure it’s equivalent in volume to 1 ½ cups of liquid egg.

Q: How do I prevent the cake from sticking to the pan?
A: Generously greasing and flouring the tube pan is crucial to prevent sticking. Make sure to get into all the crevices and tap out any excess flour.

Q: Can I add other ingredients to the cake batter?
A: Absolutely! Feel free to add chopped nuts, dried fruit, or chocolate chips to the batter for added flavor and texture.

Final Thoughts

I hope this dairy-free Lemon Pound Cake recipe brings as much joy to your kitchen as it has to mine. It’s a versatile, comforting dessert that’s perfect for any occasion. Don’t be afraid to experiment with different flavors and variations to make it your own. Share your creations and feedback – I’d love to hear how it turns out! Enjoy this delightful treat with a warm beverage or a scoop of your favorite dairy-free ice cream. Bon appétit!

Chef Joey’s Dairy Free Pound Cake Recipe