Vegan Lemon Pound Cake. A vegan Pound Cake that is so rich and decadent no one will believe it's vegan. Topped with a lemony glaze for a delightful sweet morning or midday snack. This Vegan Pound Cake is a remake of one of my first recipe for the blog.
This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Dress with a lemony glaze and each slice will be perfect for dessert too. You can cook Vegan Lemon Pound Cake using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Vegan Lemon Pound Cake
- Prepare 320 g of soy yogurt.
- It’s 100 ml of vegetable oil (e.g. sunflower).
- Prepare 200 g of flour.
- You need 50 g of ground almonds.
- Prepare 20 g of corn starch.
- It’s 180 g of cane sugar.
- You need 3 tsp of baking powder, level.
- It’s 3 of lemons, organic.
- Prepare 100 g of icing sugar.
Non Dairy yogurt adds a dense, moist and pound loaf texture to this cake. This vegan lemon bundt cake is moist, rich, tangy, and oh-so lemon-y. One of my favorite springtime desserts has always been lemon cake. The poignant sour lemony flavor mixed with the sweetness of sugar just made me want to dance inside.
Vegan Lemon Pound Cake step by step
- Preheat the ofen to 160°C/320°F circulating air. Grease the baking pan with vegetable oil and dust with a mix of flour and sugar..
- Sift flour and baking powder, then add ground almonds, corn starch and sugar and mingle. Mix the finely ground peel of three lemons with the juice of two lemons (you will need the third lemon for the frosting)..
- In another bowl mix yogurt and vegetable oil. Add the lemon peel and juice mix and mix thoroughly. Add the dry ingredients. The batter should be more or less homogenous. Small chunks will dissolve when in the oven. Fill in the baking pan..
- Bake for 40-45 min until lightly brown..
- Take the pound cake out of the oven and let cool a little before taking out of the pan..
- When the cake has colled down completely make a frosting: Mix the juice of one lemon with 100 g icing sugar. Apply in layers. Enjoy!.
Tasty Vegan Lemon Pound Cake, is moist with a tender crumb and lemony taste, easy to prepare and made from scratch with a two-ingredient To make this lemon pound cake from scratch, mix almond milk, ground flaxseeds, lemon juice, coconut oil and lemon zest in a medium bowl and set aside. A seriously good Vegan Lemon Pound Cake! The cake can be iced, lemon 'butter' cream icing would work well here, however this Cake really doesn't need anything extra at all. This Lemon Pound Cake makes a great dessert, but can also be enjoyed as a snack, brunch or even breakfast. It's also refined sugar free and a relatively healthy version of the traditional cake.
