Lemon Almond Milk Pound Cake Recipe

Lemon Almond Milk Pound Cake Recipe

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



  • cupsflour
  • 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


  1. Preheat the oven to 350 degrees F, then coat a large loaf pan with baking spray.

  2. Add the flour, salt, baking powder, sugar, and lemon zest in a bowl, then stir.

  3. In a second bowl, add the almond milk, coconut oil, eggs, lemon juice, and vanilla.

  4. Whisk together the wet and dry ingredients until just combined.

  5. Bake for 60 minutes or until the cake springs back up when pressed down on the middle.

  6. Let cool completely before removing from the pan.


  1. Add the lemon juice and vanilla to the powdered sugar in a bowl, then stir to combine.

  2. Pour the glaze onto the cooled bread, then stop with the sliced almonds

  3. Serve with tea, and enjoy!


  • 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
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