• Preheat the oven to 350°F(180°C). Line a 9-inch x 5-inch loaf pan with oiled parchment paper. Set aside.
• In a large mixing bowl, prepare the vegan 'buttermilk. Combine soy milk and lemon juice and set aside 10 minutes until the milk curdle.
• In another mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
• Bring back the bowl with the vegan 'buttermilk' prepared in step 1 and whisk in coconut yogurt, unrefined cane sugar, lemon zest, melted vegan butter, lemon extract, and vanilla extract.
• Add the dry ingredients to the liquid ingredients and combine until smooth and no lumps show. Don't over mix the batter, or the pound cake will be heavy or gummy.
• Transfer the pound cake batter into the loaf pan.
• Bake for 50-65 minutes or until a pick inserted in the center of the loaf comes out clean. You can tent the loaf pan with a large piece of foil after 40 minutes of baking to prevent the top of the pound cake from browning too fast.
• Cool the pound cake on a cooling rack for 3 hours before glazing.

Lemon glazing

• When the loaf is at room temperature, prepare the lemon glazing.
• In a small mixing bowl, stir powdered sugar, lemon juice, soy milk, and lemon extract. The glazing must be thick and glossy. If it's too runny to your liking, stir in 1-2 extra tablespoons of powdered sugar.
• Drizzle the lemon glazing on the top of the vegan lemon pound cake.
• Place the pound cake in the fridge for 1 hour to set the glazing.

Storage

• Store the pound cake in a sealed cake box for up to 5 days in the fridge or freeze the slices in an airtight container and thaw the day before eating.