Веганскі цытрынавы фунтавы кекс з цытрынавай глазурай

Гэта лёгка Веганскі цытрынавы фунтавы кекс is a moist and light vegan cake with tangy lemon flavors and a sweet thick layer of lemon icing. If you enjoy pound cakes, this is the easiest vegan pound cake ever to celebrate springtime.

змест

+ Паглядзець больш- Паказаць менш

Lemon lovers, this lemon pound cake has your name on it! A moist, light breakfast bread that will remind you of Starbucks’ but this one is 100% plant-based. It’s similar to my Апельсінавы фунтавы торт but with a perfect lemon twist! For a simpler but spongier recipe, try my Цытрынавы торт з 4 інгрэдыентаў.

Classic lemon pound cake recipes are not vegan-friendly as they contain many eggs and butter. Luckily, it’s very easy to make your own lemon vegan pound cake at home using інгрэдыенты на расліннай аснове.

Веганскі цытрынавы фунтавы кекс

An easy vegan lemon pound cake recipe with a moist light texture and delicious lemon glazing.

4.85 ад 38 галасоў

друк Révision захаваць Выратаваны!

Падзяліцца на Facebook Pin Захаваць у электроннай пошце

Час падрыхтоўкі: 15 пратакол мін

Час прыгатавання: 55 пратакол мін

Агульны час: 1 гадзіну hr 10 пратакол мін

курс: сняданак

Кухня: амерыканская

порцыя: 12 лустачкі

калорыі: 236 кілакалорый

аўтар: Карын Клодп'ер

Рэжым прыгатаванняЗабараніце пацямненне экрана

1x2x3x

Інгрэдыенты

ЗША звычай - Метрыка

• ▢ 1 кубак Соевае малако - або міндальнае малако
• ▢ ¼ кубак Цытрынавы сок
• ▢ 2 кубкі Універсальная мука - (заўвага 1)
• ▢ 2 чайныя лыжкі Выпечка парашок
• ▢ ¼ чайная лыжка Харчовая сода
• ▢ ½ чайная лыжка Соль
• ▢ ⅓ кубак Какосавы ёгурт - (заўвага 2)
• ▢ ¾ кубак Нерафінаваны трысняговы цукар - or erythritol if sugar-free
• ▢ 1 сталовая лыжка Цытрынавая цэдра
• ▢ ½ кубак Растопленае масла без малочных прадуктаў (несоленае) - або лёгкі аліўкавы алей
• ▢ ½ чайная лыжка Экстракт цытрыны
• ▢ ½ чайная лыжка Экстракт ванілі

Цытрынавая глазура

• ▢ 1 кубак Цукровая пудра
• ▢ 1 ½ сталовая лыжка Цытрынавы сок
• ▢ 1 сталовая лыжка Соевае малако - або міндальнае малако
• ▢ ¼ чайная лыжка Экстракт цытрыны - Неабавязковы

інструкцыі

• 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.

Цытрынавая глазура

• 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.

захоўванне

• 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.

нататкі

Звярніце ўвагу 1Для безглютенавай версіі выкарыстоўвайце мой кіраўніцтва па пераходзе на безглютеновую дыету.

Заўвага 2: Or simply add more dairy-free milk, or unsweetened applesauce.

Рэжым духоўкі: Я выкарыстоўваю рэжым з вентылятарам (канвекцыя). Калі вам трэба выкарыстоўваць звычайны рэжым, я рэкамендую павялічыць тэмпературу на 15°C. Час выпякання павінен застацца такім жа, але можа заняць некалькі хвілін больш.

Абсталяванне

Форма для выпечкі хлеба памерам 9 х 5 цаляў

Мерныя кубкі і лыжкі

Змешванне Чаша

Астуджальная стойка

Падзяліцца на Facebook Рэцэпт шпількі

Харчаванне

Абслугоўванне: 1частка | калорыі: 236кілакалорый | Вугляводы: 40g | бялок: 3g | тлушч: 8g | Насычаных тлушчаў: 2g | Транс-тлушчаў: 1g | натрый: 262mg | калій: 77mg | Валакно: 1g | цукар: 23g | Вітамін А: 90IU | Вітамін C: 5mg | кальцый: 81mg | жалеза: 1mg

Інгрэдыенты і замены

These are the ingredients you need:

• Соевае малако – Or any plant-based milk you have at home, like almond milk or oat milk.
• Freshly-Squeezed Lemon Juice – or bottled lemon juice.
• Цытрынавая цэдра – Make sure you are using untreated lemons to avoid pesticide contamination.
• Какосавы ёгурт – Or any plant-based yogurt you love, like almond yogurt or soy yogurt.
• Растопленае веганскае масла – light olive oil works as well.
• Экстракт цытрыны – for a perfect lemon taste.
• Экстракт ванілі – для больш насычанага смаку.
• Універсальная мука – Для безглютенавай версіі выкарыстоўвайце мой кіраўніцтва па пераходзе на безглютеновую дыету.
• Цукар – I used unrefined cane sugar. Other options are coconut sugar, watch out the cake will be very brown in color, or sugar-free crystal sweeteners like erythritol or xylitol work as well for a vegan sugar-free cake.
• Выпечка парашок і Харчовая сода – Для пышнай тэкстуры.

How To Make Vegan Lemon Pound Cake

This vegan lemon pound cake recipe is a simple vegan cake for beginners. All you have to do is gather simple ingredients and combine the dry ingredients with the wet ingredients. The batter takes just 10 minutes to prepare.

1. I love to measure all my ingredients into small bowls before starting a recipe. Even if this lemon pound cake is super easy and straightforward to make, it requires quite a few ingredients. So preparation is the key to avoiding mistakes!
2. First, prepare the vegan buttermilk by combining soy milk and lemon juice.
3. Set aside for 5 minutes until the milk curdles. This step adds an extra-moist texture to this vegan lemon pound cake.
4. In another mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
5. In another large mixing, whisk together the vegan buttermilk prepared in step 1 with lemon zest, vanilla extract, lemon extract, melted vegan butter, and sugar.
6. Then, pour the dry ingredients, half of it at a time, whisking between each addition to gently incorporate and avoid lumps. Don’t over-whisk the batter, or the pound cake will be dense and gummy.
7. Preheat the oven to 350°F (180°c). Line a 9-inch x 5-inch pound cake pan with oiled parchment paper.
8. Pour the pound cake batter into the pan and bake on the center rack of the oven for 50-65 minutes.
9. After 40 minutes, add a piece of foil on top of the bread to avoid browning the top too fast.
10. Insert a pick in the center of the cake to check the baking.
11. When the pick comes out clean or with almost no crumb on it, the vegan lemon pound cake is cooked through.
12. Remove the lemon loaf from the pan pulling the hanging pieces of parchment paper and transfer onto a cooling rack.
13. Cool completely on a cooling rack at room temperature. It takes about 3 hours to reach room temperature, and you must wait that time before glazing or slicing your lemon pound cake.

Making The Lemon Glaze

First, make sure that the lemon pound cake is at room temperature. In fact, adding glazing to a lukewarm cake melts the glazing. It gets absorbed by the batter and won’t set on top of the pound cake.

Next, combine the ingredients below into a small mixing bowl. If your glaze is too runny to your liking, add more powdered sugar, 1 tablespoon at a time.

• Цукровая пудра – or powdered erythritol for a sugar-free recipe.
• Свежы цытрынавы сок
• Соевае малако or non-dairy milk of choice.
• Экстракт цытрыны if desired – totally optional, but it enhances the lemon flavor of the glazing.

Use a tablespoon to drizzle the lemon glaze all over the top of the pound cake. If you want thicker glazing, double the recipe. Place the pound cake in the fridge for 1 hour to set the glazing.

Інструкцыя па захоўванні

Vegan baking recipes store very well at room temperature in a sealed container for 3-4 days. Another option is to place the container in the fridge to make it last up to 5 days.

Finally, you can also freeze the lemon pound cake slices and thaw the slice at room temperature the day before serving.

Questions fréquemment posées

Абмены на алергію

This is an egg-free lemon pound cake recipe, and therefore, it requires starchy flour to keep its shape. It means that you can’t make this recipe using coconut flour or almond flour. Other plant-based flours that you can use to swap wheat flour are:

• Белая мука з суцэльнай пшаніцы – Swap with the same amount.
• Загавор Мука 
• All-Purpose Gluten-Free Flour Blend containing gum.
• Аўсяная мука – only partially. Swap only 1/2 cup of the regular flour for oat flour.

Больш рэцэптаў веганскіх тортаў

I love to bake vegan bread and cakes for breakfast. Below I listed some other vegan fruit bread recipes for you to try:

Веганскі клубнічны торт

Веганскі яблычны хлеб

Веганскі фунтавы кекс

Апельсінавы фунтавы торт