Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan lemon pound cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
How To Make Vegan Lemon Pound Cake. You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos. Cream vegan butter and white granulated sugar together until smooth and then add in vanilla extract and lemon extract and mix in.
Vegan Lemon Pound Cake is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Vegan Lemon Pound Cake is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook vegan lemon pound cake using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan Lemon Pound Cake:
- Prepare 320 g soy yogurt
- Take 100 ml vegetable oil (e.g. sunflower)
- Prepare 200 g flour
- Get 50 g ground almonds
- Prepare 20 g corn starch
- Prepare 180 g cane sugar
- Get 3 tsp baking powder, level
- Get 3 lemons, organic
- Prepare 100 g icing sugar
How To Make Vegan Lemon Pound Cake: Start by sifting togther the dry ingredients - self-raising flour, bicarbonate of soda and salt. Place the wet ingredients in a blender - silken tofu, non-dairy milk, lemon juice, oil, lemon zest and vanilla extract and blend until completely smooth. How to store vegan lemon pound cake? Finally, you can also freeze the lemon pound cake slices and thaw the slice at room temperature the day before serving.
Steps to make Vegan Lemon Pound Cake:
- 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!
- Ready to serve and ENJOY!
How to store vegan lemon pound cake? Finally, you can also freeze the lemon pound cake slices and thaw the slice at room temperature the day before serving. Home » Recipes » Vegan Baking » Vegan Pound Cake with Lemon Glaze. The Icing on this Vegan Lemon Pound Cake The icing on this vegan bundt cake recipe perhaps marks my last claim to not being a sweets person. For the dairy free lemon pound cake.
So that’s going to wrap it up with this special food vegan lemon pound cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
