VEGAN LEMON POUND CAKE

MOIST

INGREDIENTS

▢ 1 cup Soy Milk ▢ ¼ cup Lemon Juice ▢ 2 cups All-purpose Flour ▢ 2 tsp Baking Powder ▢ ¼ tsp Baking Soda ▢ ½ tsp Salt ▢ ⅓ cup Coconut Yogurt ▢ ¾ cup Cane Sugar ▢ 1 tbsp Lemon Zest ▢ ½ cup Vegan Butter  ▢ ½ tsp Lemon Extract ▢ ½ tsp Vanilla Extract LEMON GLAZING ▢ 1 cup Icing Sugar ▢ 1 ½ tbsp Lemon Juice ▢ 1 tbsp Soy Milk  ▢ ¼ tsp Lemon Extract

Prepare Buttermilk

In a large mixing bowl, prepare the vegan 'buttermilk. Combine soy milk and lemon juice and set aside 10 minutes until the milk curdle.

1

Combine Flour

In another mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.

2

Add Yogurt

Whisk in the buttermilk coconut yogurt, unrefined cane sugar, lemon zest, melted vegan butter, lemon extract, and vanilla extract.

3

Mix all Ingredients

Add the dry ingredients into the liquid ingredients and combine until smooth and no lumps show.

4

Transfer the Batter

Transfer the pound cake batter into the loaf pan.

5

Bake

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.

6

Prep Time: 15 minutes Cook Time: 55 minutes Makes: 12 Slices Calories: 236 kcal per Slice

VEGAN MOIST LEMON POUND CAKE

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