Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, vegan lemon pound cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. 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 well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Vegan Lemon Pound Cake is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Make ready 320 g soy yogurt
- Prepare 100 ml vegetable oil (e.g. sunflower)
- Make ready 200 g flour
- Prepare 50 g ground almonds
- Prepare 20 g corn starch
- Get 180 g cane sugar
- Prepare 3 tsp baking powder, level
- Make ready 3 lemons, organic
- Prepare 100 g icing sugar
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. 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.
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 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. Home » Recipes » Vegan Baking » Vegan Pound Cake with Lemon Glaze. For the dairy free lemon pound cake. Grease a bundt pan ( we use this one) very liberally with coconut oil or other non-flavored oil. sprinkle with flour.
So that is going to wrap it up for this exceptional food vegan lemon pound cake recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
