Preheat your oven to 350°F (180°C). Prepare a 9-inch x 5-inch loaf pan by lining it with parchment paper and lightly spraying it with cooking oil. Set the prepared pan aside.

In a separate bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.

Gradually fold the dry ingredients into the wet mixture using a hand whisk. Be gentle and mix until just combined, resulting in a smooth and glossy batter. Avoid over-mixing to ensure the pound cake remains light and fluffy.

Transfer the pound cake batter into the greased loaf pan.

Place the pan on the center rack of the oven and bake at 350°F (180°C) for 40 to 45 minutes. The cake is done when it has risen, turned golden brown on top, and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes. Use a sharp knife to gently loosen the edges, as they can stick due to the melted and cooled sugar.

Then, lift the pound cake out by pulling on the parchment paper and place it on a cooling rack.

Allow the cake to cool for a minimum of 3 hours before applying the glaze.

How To Make Icing

To prepare the icing, mix powdered sugar, plant-based milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if it’s too thick, or more powdered sugar if it’s too thin.

Drizzle the icing over the completely cooled pound cake and refrigerate for 1 hour to allow the icing to set.