Name: Lemon Almond Milk Pound Cake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1½ cups flour; ½ tsp salt; 1 tsp baking powder; 1 cup sugar; 2 lemons; ¾ cup almond milk; ½ cup coconut oil; 2 large eggs; 1 tbsp lemon juice; 2 tsp vanilla extract; For Glaze:; 2 cups powdered sugar; 2 tbsp lemon juice; 1 tsp vanilla; ¼ cup almonds

Dive into a refreshing taste of citrus with this Lemon Almond Milk Pound Cake. This dessert is perfect for those who love a tangy and sweet combination in their pastries. The hint of lemon beautifully complements the delicacy of almond milk, offering a unique and delightful flavor profile.

Photos of Lemon Almond Milk Pound Cake Recipe

The key ingredients of this recipe are almond milk and coconut oil. Almond milk is a plant-based milk made from almonds, typically found in health food aisles in supermarkets. It adds a subtle nutty flavor to the cake. Coconut oil, usually in the oils section, lends a hint of tropical aroma and flavor to the cake. Make sure to use the virgin, unrefined version for a fuller taste.

Ingredients for Lemon Almond Milk Pound Cake

Flour: The base of the pound cake, giving it structure and texture.

Salt: Enhances the flavors of the other ingredients.

Baking powder: Helps the cake to rise during baking.

Sugar: Adds sweetness to the cake.

Lemons: Provides a citrusy tang to the cake.

Almond milk: Gives the cake a nutty taste and moist texture.

Coconut oil: Adds a hint of tropical flavor and keeps the cake moist.

Eggs: Act as a binding agent and provide structure to the cake.

Lemon juice: Enhances the lemon flavor in the cake.

Vanilla extract: Adds a rich, sweet flavor.

Powdered sugar: Used for the glaze, it gives a sweet top layer to the cake.

Almonds: Used as a topping, they add a crunchy texture and nutty flavor.

One reader, Clarissa Nieto says:

This lemon almond milk pound cake recipe is a game-changer! The combination of zesty lemon and nutty almond flavors is simply divine. The cake turned out moist and flavorful, and the glaze added the perfect touch of sweetness. It's a must-try for anyone looking for a unique and delightful dessert.

Clarissa Nieto

Techniques Required for Making Lemon Almond Milk Pound Cake

Preheat the oven: Preheat the oven to 350 degrees F and coat a large loaf pan with baking spray.

Combine dry ingredients: In a bowl, combine the flour, salt, baking powder, sugar, and lemon zest, then stir to mix well.

Prepare wet ingredients: In a separate bowl, combine the almond milk, coconut oil, eggs, lemon juice, and vanilla extract, then whisk together until well combined.

Mix wet and dry ingredients: Gently fold the wet ingredients into the dry ingredients until just combined.

Bake the cake: Bake for 60 minutes or until the cake springs back when pressed in the middle.

Prepare the glaze: In a bowl, combine the powdered sugar, lemon juice, and vanilla, then stir until smooth.

Glaze the cake: Pour the glaze over the cooled cake, then top with sliced almonds.

Serve and enjoy: Serve the lemon almond milk pound cake with a cup of tea and enjoy!

How To Make Lemon Almond Milk Pound Cake

Enjoy this guilt-free milk pound cake as a tasty afternoon snack! It’s an easy-to-make, dairy-free dessert that’s sure to satisfy your sweet cravings.

Preparation: 15 minutes

Cooking: 1 hour

Total: 1 hour 15 minutes

Serves:

Ingredients

1½cupsflour
½tspsalt
1tspbaking powder
1cupsugar
2lemons,zested
¾cupalmond milk
½cupcoconut oil
2large eggs
1tbsplemon juice,fresh
2tspvanilla extract

For Glaze:

2cupspowdered sugar
2tbsplemon juice,fresh
1tspvanilla
¼cupalmonds,sliced

Instructions

Preheat the oven to 350 degrees F, then coat a large loaf pan with baking spray.
Add the flour, salt, baking powder, sugar, and lemon zest in a bowl, then stir.
In a second bowl, add the almond milk, coconut oil, eggs, lemon juice, and vanilla.
Whisk together the wet and dry ingredients until just combined.
Bake for 60 minutes or until the cake springs back up when pressed down on the middle.
Let cool completely before removing from the pan.

Glaze:

Add the lemon juice and vanilla to the powdered sugar in a bowl, then stir to combine.
Pour the glaze onto the cooled bread, then stop with the sliced almonds
Serve with tea, and enjoy!

Nutrition

Calories: 315.75kcal
Fat: 11.72g
Saturated Fat: 8.31g
Trans Fat: 0.00g
Monounsaturated Fat: 2.22g
Polyunsaturated Fat: 0.93g
Carbohydrates: 50.80g
Fiber: 1.16g
Sugar: 36.87g
Protein: 3.50g
Cholesterol: 31.00mg
Sodium: 150.87mg
Calcium: 76.09mg
Potassium: 79.70mg
Iron: 0.62mg
Vitamin A: 13.43µg
Vitamin C: 6.60mg

Helpful Technique Tip for Making Lemon Almond Milk Pound Cake

When zesting the lemons for this recipe, make sure to only grate the outer, yellow layer of the peel. The white pith underneath is bitter and can affect the overall taste of your pound cake. Using a microplane zester can make this process easier and more precise. Also, to get the most juice out of your lemons, roll them on the counter before cutting and squeezing.

Time-Saving Tips for Making Lemon Almond Milk Pound Cake Recipe

Prep ahead: Measure and prepare all your ingredients and equipment before starting the recipe to streamline the process.

One-bowl method: Look for recipes that use a single bowl for mixing to minimize cleanup and save time.

Use shortcuts: Utilize pre-made ingredients like store-bought lemon juice or pre-sliced almonds to cut down on prep time.

Set up stations: Organize your workspace by setting up different stations for mixing, baking, and decorating to work efficiently.

Time management: Plan your steps and multitask when possible to make the most of your time in the kitchen.

Substitute Ingredients For Lemon Almond Milk Pound Cake Recipe

lemons - Substitute with limes: Limes can be used as a substitute for lemons in this recipe to provide a similar citrus flavor with a slightly different tanginess.
almond milk - Substitute with coconut milk: Coconut milk can be used as a substitute for almond milk to provide a rich and creamy texture with a hint of coconut flavor.

Presentation Ideas for Lemon Almond Milk Pound Cake

Elevate the plating: When presenting the lemon almond milk pound cake, focus on creating an elegant and refined plating. Use edible flowers and lemon zest to add a pop of color and freshness to the dish.
Incorporate texture: Add a contrasting element to the plate by incorporating candied almonds for a delightful crunch that complements the softness of the pound cake.
Utilize negative space: Embrace minimalism in plating by allowing for ample negative space on the plate, which will draw attention to the exquisite details of the pound cake.
Highlight the glaze: Drizzle the glaze with precision, ensuring it cascades down the sides of the cake, creating an enticing visual appeal that showcases the lusciousness of the dessert.
Balance flavors: Accompany the pound cake with a dollop of whipped cream infused with a hint of lemon zest, adding a delightful contrast to the sweetness of the cake.
Attention to detail: Pay close attention to the placement of each component on the plate, ensuring that every element is meticulously positioned to create a visually stunning presentation.
Use elegant serving ware: Select fine china or artisanal ceramic plates to elevate the overall presentation, adding a touch of sophistication to the dining experience.
Garnish with precision: Sprinkle a dusting of powdered sugar over the pound cake with precision, adding a touch of elegance and a hint of sweetness to the presentation.

Essential Tools for Making Lemon Almond Milk Pound Cake

Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the batter for the pound cake.
Loaf pan: A loaf pan is used to bake the pound cake and gives it its characteristic shape.
Whisk: A whisk is used to thoroughly combine the wet and dry ingredients for the pound cake batter.
Zester: A zester is used to extract the zest from the lemons, which adds a bright, citrusy flavor to the pound cake.
Measuring cups and spoons: These are used to accurately measure the ingredients for the pound cake recipe.
Spatula: A spatula is used to fold the ingredients together gently and to remove the cake from the loaf pan after baking.
Oven: The oven is used to bake the pound cake at the specified temperature until it is fully cooked.
Mixing spoon: A mixing spoon is used to combine the glaze ingredients and to pour the glaze over the cooled pound cake.
Saucepan: A saucepan may be used to heat the glaze ingredients if a warm glaze is desired for the pound cake.
Serving platter: A serving platter is used to present the finished pound cake for serving.

Storing and Freezing Lemon Almond Milk Pound Cake

Let the lemon almond milk pound cake cool completely on a wire rack before storing or freezing.
To store, wrap the cooled cake tightly in plastic wrap or aluminum foil, ensuring no air pockets remain. Place the wrapped cake in an airtight container and store it at room temperature for up to 3-4 days.
For longer storage, you can refrigerate the wrapped cake in an airtight container for up to a week. Allow the cake to come to room temperature before serving for the best texture and flavor.
To freeze the cake, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Label the container with the date and contents. The pound cake can be frozen for up to 2-3 months.
When ready to serve the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight or at room temperature for a few hours. Once thawed, you can glaze the cake with the lemon glaze and top it with sliced almonds before serving.
If you prefer to freeze individual slices, cut the cooled cake into desired portions, wrap each slice tightly in plastic wrap, and place them in a freezer-safe container or bag. This allows you to thaw only the amount needed, making it convenient for quick desserts or snacks.

How To Reheat Leftover Lemon Almond Milk Pound Cake

To reheat leftover lemon almond milk pound cake, preheat your oven to 350°F (175°C). Wrap the cake loosely in aluminum foil and place it on a baking sheet. Heat the cake in the oven for 10-15 minutes, or until it's warmed through. This method helps to restore the cake's moisture and freshness, making it taste like it was just baked.
Another option is to use a microwave. Place a slice of the pound cake on a microwave-safe plate and heat it on high power for 15-20 seconds. If the cake isn't warm enough, continue heating it in 5-second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it can become tough and rubbery.
For a crispy exterior and a soft, warm interior, try reheating the lemon almond milk pound cake in a toaster oven. Cut the cake into slices and place them on the toaster oven rack. Toast the slices for 2-3 minutes, or until they're heated through and slightly crispy on the outside. This method works particularly well for cakes that have a glaze or frosting, as it helps to caramelize the surface.
If you want to add a touch of extra flavor and moisture to your leftover cake, consider steaming it. Fill a pot with about an inch of water and bring it to a simmer. Place the cake slice on a heatproof plate and set it on top of the pot, making sure the plate doesn't touch the water. Cover the pot with a lid and steam the cake for 1-2 minutes, or until it's heated through. This gentle reheating method helps to keep the cake moist and fluffy.
For a quick and easy reheating option, try using a panini press or a waffle iron. Cut the pound cake into thick slices and place them on the preheated press or iron. Close the lid and cook the cake for 1-2 minutes, or until it's warmed through and has a slightly crispy exterior. This method works well for cakes that have a denser texture, as it helps to create a nice contrast between the crispy outside and the soft inside.

Interesting Fact About Lemon Almond Milk Pound Cake

Lemon almond milk pound cake is a delightful treat that combines the zesty flavor of lemons with the nuttiness of almond milk. This cake is a great option for those who are lactose intolerant or looking for a dairy-free alternative. Almond milk adds a subtle richness to the cake, while the lemon provides a refreshing and tangy flavor. The combination of these ingredients creates a moist and flavorful pound cake that is perfect for any occasion. Whether enjoyed with a cup of tea or as a dessert, this lemon almond milk pound cake is sure to be a hit with friends and family.

Is Making Lemon Almond Milk Pound Cake at Home Cost-Effective?

The lemon almond milk pound cake recipe is relatively cost-effective for a household. The main ingredients, such as flour, sugar, and lemons, are commonly found in most kitchens. Almond milk and coconut oil may be slightly more expensive, but they can be used in various other recipes. The approximate cost for a household of 4 people is around $10-$15. The overall verdict rating for this recipe is 9/10, as it offers a delightful combination of flavors and textures, making it a delightful treat for any occasion.

Is This Lemon Almond Milk Pound Cake Healthy?

This lemon almond milk pound cake recipe has some healthy elements, but it also contains ingredients that may not be considered nutritious. Let's break it down:

Healthy aspects:

Almond milk is a good source of vitamin E and is lower in calories compared to regular milk
Coconut oil contains medium-chain triglycerides (MCTs) which may boost metabolism
Lemons provide vitamin C and antioxidants
Almonds offer healthy fats, protein, and fiber

Less healthy aspects:

The recipe is high in sugar, with 1 cup of sugar in the cake and 2 cups of powdered sugar in the glaze
White flour is used, which is a refined carbohydrate lacking in nutrients and fiber
The recipe is relatively high in fat due to the coconut oil

To make this recipe healthier, you could try the following:

Reduce the amount of sugar in the cake by 1/4 to 1/2 cup and use a natural sweetener like honey or maple syrup in the glaze
Replace half of the white flour with whole wheat flour or almond flour for added fiber and nutrients
Use a healthier oil like olive oil instead of coconut oil, or replace some of the oil with unsweetened applesauce for moisture
Add some grated zucchini or carrots to the batter for extra vitamins and fiber without compromising taste
Top the cake with fresh berries for added antioxidants and natural sweetness instead of the sugary glaze

Editor's Opinion on This Lemon Almond Milk Pound Cake Recipe

The lemon almond milk pound cake recipe is a delightful twist on a classic pound cake. The combination of zesty lemon and creamy almond milk creates a moist and flavorful cake, while the glaze adds a sweet and tangy finish. The use of coconut oil adds a subtle tropical note, and the addition of almonds provides a satisfying crunch. This recipe is a perfect balance of citrus and nuttiness, making it a delightful treat for any occasion.

Enhance Your Lemon Almond Milk Pound Cake Recipe with These Unique Side Dishes:

Roasted Vegetables: Try serving the lemon almond milk pound cake with a side of roasted vegetables, such as balsamic glazed Brussels sprouts and honey roasted carrots.

Grilled Chicken Breast: For a heartier option, pair the pound cake with a juicy grilled chicken breast topped with a tangy lemon herb sauce.

Mixed Berry Salad: Create a refreshing contrast by serving the pound cake with a mixed berry salad, featuring strawberries, blueberries, and raspberries tossed in a honey-lime dressing.

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Pairing Suggestions: Appetizers and Main Courses

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory and indulgent stuffed mushrooms. The combination of earthy mushrooms, creamy cheese, and flavorful herbs will leave everyone wanting more.

Spinach and Artichoke Dip: Elevate your appetizer game with this rich and creamy spinach and artichoke dip. The perfect blend of cheesy goodness and vibrant greens makes this dip a crowd-pleaser at any gathering.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish by combining tender chicken, rich alfredo sauce, and al dente fettuccine. Garnish with freshly grated parmesan and chopped parsley for a touch of freshness.

Beef Stir Fry: Whip up a flavorful and colorful stir fry by sautéing thinly sliced beef with an assortment of crisp vegetables in a savory sauce. Serve over steamed rice for a satisfying and well-balanced meal.

Why trust this Lemon Almond Milk Pound Cake Recipe:

This recipe uses fresh lemons and almond milk to infuse the pound cake with a delightful citrus flavor. The combination of coconut oil and almond milk creates a moist and tender crumb, while the addition of vanilla extract enhances the overall aroma. The glaze, made with lemon juice and vanilla, adds a zesty and sweet finish. The use of almonds on top provides a satisfying crunch. These high-quality ingredients ensure a delicious and trustworthy outcome.

Want to share your experience baking this Lemon Almond Milk Pound Cake or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!

FAQ:

Can I use regular milk instead of almond milk?

Yes, you can use regular milk as a substitute for almond milk in this recipe. However, keep in mind that using regular milk will alter the flavor slightly.

Can I use a different type of oil instead of coconut oil?

Absolutely, you can use other types of oil such as vegetable oil or canola oil as a substitute for coconut oil. Just ensure that the oil you choose has a neutral flavor.

Can I omit the glaze?

Of course! The glaze is optional, and the cake will still be delicious without it. If you prefer a less sweet cake, feel free to skip the glaze altogether.

Can I use a different type of nut for the almonds?

Certainly! You can use any type of nut you prefer or omit them altogether if you have a nut allergy or simply prefer the cake without nuts.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. It actually tastes even better the next day as the flavors have more time to meld together. Just store it in an airtight container at room temperature.