Preheat the oven to 350 °F (175°C) and line an 8×4-inch loaf pan with parchment paper.

Whisk together the dry ingredients. Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until combined.

Melt the butter. Melt the vegan butter over low heat until just melted. You do not want the butter to be hot. Otherwise, it will activate the baking powder. If the butter is too hot, let it cool for a few minutes.

Whisk in the wet ingredients. Pour the melted vegan butter, yogurt, oil, almond milk, and vanilla extract into the dry ingredients. Whisk until combined. The batter will be very thick. This is normal.

Transfer to a cake pan. Once the batter is smooth, transfer it to the loaf pan and spread the top into a smooth and even layer.

Make a split. Dip a spatula in oil or melted butter and draw a line in the middle of the batter, lengthwise. This will allow the cake to crack precisely in the middle. Creating that line of oil or butter in the middle of the batter is the magic trick to give your cake an aesthetic look.

Bake. Finally, bake the pound cake for 50-60 minutes or until golden brown. You can test the doneness by pricking the pound cake with a toothpick. If it comes out with a few crumbs, it’s done.

Let the pound cake cool completely before slicing. This pound cake will keep for up to 5 days stored at room temperature.