Starbucks Iced Lemon Pound Cake Gets a Healthier, Vegan Makeover

POPSUGAR Photography | Jenny Sugar
POPSUGAR Photography | Jenny Sugar

Buttery, moist, and lemony sweet, Iced Lemon Pound Cake from Starbucks may taste like a bite of Summer, but a slice will run you 470 calories. That's more than most people eat for lunch! It's a crime, actually, when you could just as easily enjoy a slice of this veganized version that — get ready for this — has almost 200 fewer calories!

POPSUGAR Photography | Jenny Sugar

Also buttery (without the butter), moist, and lemony sweet, this cake is made with almond meal so you'll also get a little extra fiber and protein. Equally perfect to enjoy as a breakfast treat with a low-calorie smoothie or to serve at an elegant brunch, this cake will calm your lemon pound cake cravings and fool anyone who's skeptical that a vegan cake could taste this good.

Vegan Iced Lemon Pound Cake

Cook Time45 minutes
Yield8 servings

From Jenny Sugar, POPSUGAR Fitness


    • Lemon cake:
    • 1 cup unsweetened organic soy milk
    • 1 teaspoon apple cider vinegar
    • 1 cup plus 2 tablespoons white whole-wheat flour
    • 1/3 cup almond meal (ground raw almonds)
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup organic sugar
    • 1/3 cup canola oil
    • Juice from half a small lemon (about 1 tablespoon)
    • 2 teaspoons pure lemon extract
    • Lemon Icing:
    • 1/2 cup powdered sugar
    • 1 tablespoon unsweetened organic soy milk
    • 1/2 teaspoon lemon extract


    1. Preheat oven to 350ºF. Lightly spray a loaf pan.

    2. In a medium bowl, whisk together the soy milk and apple cider vinegar, and set aside.

    3. In a large bowl, mix together the flour, almond meal, baking powder, and salt.

    4. In the medium bowl with the soy milk and vinegar mixture, add the sugar, oil, lemon juice, and lemon extract, and mix well.

    5. Make a well in your dry ingredients, pour in the wet, and stir until just combined.

    6. Pour batter into the loaf pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean.

    7. Let sit for about 10 minutes before removing from the pan to cool on a wire rack.

    8. Whisk together the ingredients for the icing. Once the cake is completely cool, drizzle on top and enjoy!