- Prep Time:
15 Min - Cook Time:
65 Min
- Difficulty:
easy
- Serves:
10
Vegan Lemon Pound Cake
Description
We love lemons. So much so, that when the local grocer offered lemons for sale at five cents each, the hubster brought two dollars worth home (that’s 40 lemons!!).
When you have 40 lemons…you better get to makin’ more than lemonade.
We hope you enjoy our veganized version of the traditional British delight. This recipe is not overly sweet and has a wonderful citrus aroma.
Tip: You can reduce the amount of sugar in the recipe; just make certain you reduce the amount of liquid in step 3.
add to shopping list Ingredients
2 1/3 cups Sifted Flour
1 tsp. baking powder
1/2 tsp. salt
2 1/3 cups Non-hydrogenated vegetable shortening
1 1/3 cups Sugar
4 1/2 tsp. Vegan Egg Replacer (we use Ener-G Egg Substitue)
4 Tbls water
3/4 Cup Soy Milk
2 Tbls Grated Lemon Rind
3 Tbls Lemon Juice
Preparation
Preheat oven to 350F
1. Grease and flour a loaf pan (9 x 5 x 3 in).
2. Sift the flour, baking powder, and salt into a medium bowl.
3. In a large bowl, combine the vegetable shortening, sugar, egg replacer, water, and 2 Tablespoons of the lemon juice. Beat at high speed with an electric mixer for 3 minutes or until light and fluffy.
4. Add flour mixture alternatively with soy milk on low speed.
5. Mix in lemon rind and remaining 1 Tablespoon of lemon juice.
6. Pour into prepared pan.
7. Bake in the 350F preheated oven for 65 minutes. The top should spring back when you lightly touch it with your fingertip. Remove from oven before the edges burn.
8. Cool in pan on wire rack for 10 minutes.
9. Run a spatula alone the edge of the cake to loosen it from the pan.
10. Turn out onto a wire rack. Cool completely.
Serve this cake in 1" slices or cube it for a great finger food
Serve this cake with a cold glass of soy milk or a nice hot mug of hot tea.
