Dairy-Free Lemon Pound Cake

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!