Dairy-Free Lemon Pound Cake
A surprisingly healthy and dairy-free lemon sour cream pound cake offers a delightful, melt-in-your-mouth experience.
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Instructions
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Preheat the oven to 350 F and grease 2 (9 x 5-inch) loaf pans with dairy-free margarine or coconut oil.
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Beat melted coconut oil with sugar until slightly dissolved; then add eggs, egg yolk, and lemon zest, mixing until just combined.
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In a separate bowl, combine flour, baking powder, baking soda, and sea salt.
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In another small bowl, whisk together lemon juice, dairy-free sour cream, and vanilla extract.
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Gradually add the flour mixture and the lemon-sour cream mixture to the egg mixture in 2 to 3 alternating additions, beginning and ending with the flour.
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Pour the batter into the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool cakes in the pans for a few minutes, then transfer them to a wire rack to cool completely.
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For the lemon drizzle, combine lemon juice and sugar in a small saucepan over low heat, stirring until the sugar dissolves and the mixture becomes syrupy.
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Drizzle the lemon syrup over the cakes once they are on the cooling racks.
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Allow the cakes to cool completely before serving warm, at room temperature, or cold.