Lemon Pound Cake

LEMON POUND CAKE

15
55-65
12

review

print

share

recipe by So Delicious Kitchen

recipe

ingredients

cake:

8 tbsp. vegan butter, melted

2 oz. dairy-free cream cheese

14 c. So Delicious Unsweetened Vanilla Yogurt Alternative

4 large eggs or vegan egg substitute

112 c. gluten-free all-purpose flour

1 tsp. gluten-free baking powder

2 lemons: 2 tbsp. zest, 1 tbsp juice

12 tsp. salt

114 c. sugar

112 tsp. vanilla

glaze:

12 c. confectioners' sugar, sifted

2 tsp. lemon juice

1 tbsp. So Delicious Organic Original Coconutmilk Beverage

1 tbsp. lemon zest (optional)

directions

  1. Preheat the oven to 350°F. Grease and flour an 8 12" x 4 12" loaf pan.
  2. Whisk flour, baking powder and salt together in a bowl.
  3. Pulse sugar and zest together in a food processor or blender until combined (about 5 pulses). Add lemon juice, eggs/egg substitute, cream cheese style spread, yogurt alternative and vanilla; process until combined (about 15 seconds). With processor running, add melted vegan butter in a steady stream until combined.
  4. Transfer mixture to a large bowl. Add flour mixture and whisk until batter is thoroughly combined and smooth.
  5. Pour batter into prepared pan. Bake 15 minutes. Reduce oven temperature to 325°F and continue to bake until cake is golden brown, about 40-50 minutes or until a toothpick inserted into the center comes out clean.
  6. Let cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake to loosen. Remove cake from pan and let cool completely on rack, about 2 hours.
  7. For glaze, whisk sugar, lemon juice, Coconutmilk, and if desired, lemon zest together in a bowl until smooth. Add more sugar or Coconutmilk if thicker or thinner glaze is desired. Spoon glaze over cake and let stand 15 minutes until set.
Lemon Pound Cake
Recipe Reviews