MOIST VEGAN LEMON POUND CAKE
▢ 1 cup Soy Milk ▢ ¼ cup Lemon Juice ▢ 2 cups All-purpose Flour ▢ 2 teaspoons Baking Powder ▢ ¼ teaspoon Baking Soda ▢ ½ teaspoon Salt ▢ ⅓ cup Coconut Yogurt ▢ ¾ cup Cane Sugar ▢ 1 tablespoon Lemon Zest ▢ ½ cup Vegan Butter ▢ ½ teaspoon Lemon Extract ▢ ½ teaspoon Vanilla Extract LEMON GLAZING ▢ 1 cup Icing Sugar ▢ 1 ½ tablespoon Lemon Juice ▢ 1 tablespoon Soy Milk ▢ ¼ teaspoon Lemon Extract
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.
Mix all Ingredients
Add the dry ingredients into 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 Batter
Transfer the pound cake batter into the loaf pan.
Bake in an oven preheated to 350°F(180°C) for 50-65 minutes or until a pick inserted in the center of the loaf comes out clean.
Prep Time: 15 minutes Cook Time: 55 minutes Makes: 12 Slices Calories: 236 kcal per Slice
VEGAN MOIST LEMON POUND CAKE
SWIPE UP FOR PRINTABLE RECIPE