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Limoncello Lemon Pound Cake


  • 1 cup vegan margarine softened, plus more for the pan
  • 2 cups granulated sugar
  • 2 Tbsp powdered egg replacer + 1/4 cup water like Bob’s Red Mill egg replacer
  • 1/2 cup vegan yogurt
  • 1 Tbsp finely grated lemon zest
  • 1 tsp vanilla
  • 3/4 cup plain almond milk
  • 1/3 cup fresh lemon juice
  • 3 Tbsp limoncello liqueur
  • 3 cups all-purpose flour plus a bit more for the pan
  • 1 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda


  • 2 Tbsp lemon juice
  • 1 cup powdered sugar


  • Preheat the oven to 350 degrees F. Grease a loaf pan and sprinkle with flour. In a medium bowl, combine the flour, baking powder, baking soda and salt.
  • Using an electric mixer, cream the margarine and sugar. With the mixer running at low speed, add the egg replacer, yogurt, almond milk, then add the vanilla.
  • Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice (along with the limoncello) to the mixture. Mix until just smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides and turn the cake out onto the rack to cool. Top with the glaze.