Dairy-Free Lemon Pound Cake

Lemon pound cake

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Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 20 servings
Yield: 2 pound cakes
Nutrition Facts (per serving)
323 Calories
14g Fat
46g Carbs
4g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 323
% Daily Value*
Total Fat 14g 18%
Saturated Fat 11g 55%
Cholesterol 56mg 19%
Sodium 180mg 8%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 3%
Total Sugars 31g
Protein 4g
Vitamin C 3mg 15%
Calcium 21mg 2%
Iron 1mg 7%
Potassium 66mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple, melt-in-your-mouth pound cake comes together really easily, and it's beautiful when finished. You can drizzle a simple syrup over the top of your finished loaf, dust it with powdered sugar, or just serve as is with a cup of tea. 


For the Cake:

  • 1 cup coconut oil, melted

  • 2 1/2 cups sugar

  • 4 large eggs, at room temperature

  • 1 large egg yolk, at room temperature

  • 1/4 cup lemon zest

  • 3 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon sea salt

  • 1/3 cup freshly squeezed lemon juice

  • 3/4 cup dairy-free sour cream

  • 1 teaspoon pure vanilla extract

For the Lemon Drizzle:

  • 1/2 cup freshly squeezed lemon juice

  • 1/2 cup sugar

Steps to Make It

Make the Cake

  1. Gather the ingredients. Preheat the oven to 350 F.

  2. Grease 2 (9 x 5-inch) loaf pans with dairy-free soy margarine or coconut oil. Set aside.

  3. In a large mixing bowl, using a standing mixer or an electric hand mixer beat the melted coconut oil with the sugar until the sugar has dissolved slightly. Add the eggs, one at a time, the egg yolk, and then the lemon zest. Mix until just combined.

  4. In another bowl, combine the flour, baking powder, baking soda, and sea salt. 

  5. In another small bowl or cup, whisk together the fresh lemon juice, dairy-free sour cream, and vanilla extract. 

  6. Add the flour mixture and the lemon juice-sour cream mixture to the egg mixture in 2 to 3 additions, alternating and beginning and ending with the flour mixture.

  7. Pour the batter into the prepared pans and bake for about 50 minutes to an hour, or until a toothpick inserted into the center of the poundcake emerges clean.

  8. Allow cakes to cool for a few minutes in the pans, then transfer to a wire cooling rack to cool completely.

Make the Lemon Drizzle

  1. Gather the ingredients.

  2. In a small saucepan over low heat, combine the lemon juice and sugar and cook, stirring constantly, until the sugar dissolves and the mixture becomes slightly syrupy.

  3. After the cakes have been transferred to the wire cooling racks, use a spoon to drizzle the lemon syrup over each of the cakes.

  4. Allow the cakes to cool completely and serve warm, at room temperature, or cold.

  5. Enjoy!


Making sure that your ingredients are at room temperature is an important step when baking with coconut oil. For best results, set your eggs and other ingredients out 30 minutes before beginning your loaf.