• Preheat the oven to 350℉ (180℃). Line a 9-inch x 5-inch loaf pan with parchment paper. Use cooking oil spray to oil the paper and sides of the pan. Set aside.
• In a large mixing bowl, stir non-dairy milk, yogurt, lemon juice, sugar, melted vegan butter, and vanilla extract. Set aside.
• In another mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Set aside.
• Add the dry ingredients to the liquid ingredients and whisk until smooth and no lumps show. Don't over-mix the batter, or the pound cake turns gummy or packed.
• Transfer the pound cake batter to the loaf pan.
• Bake for 50-65 minutes or until a pick inserted in the center of the loaf comes out clean. After 40 minutes, I recommend adding a piece of foil on top of the pan to prevent the pound cake from darkening too fast.
• Cool the pound cake in the pan for 5 minutes, then pull the hanging parts of parchment paper to release on a cooling rack.
• Cool for at least 3 hours before glazing.

Vanilla Glazing

• In a small mixing bowl, stir powdered sugar, plant-based milk, and vanilla until runny and glossy. If too thick, thin it out by adding a bit more milk. If too liquid, add a bit more powdered sugar to thicken it.
• Drizzle the glazing on the top of the cooled pound cake.
• To set the glazing refrigerate the cake 1 hour.

Storage

• Store in a sealed box for up to 4-5 days in the fridge. Freeze whole or in slices in an airtight container for up to 1 month. Thaw the day before eating at room temperature.