Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegan lemon pound cake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Vegan Lemon Pound Cake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Vegan Lemon Pound Cake is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have vegan lemon pound cake using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Lemon Pound Cake:
- Prepare 320 g soy yogurt
- Prepare 100 ml vegetable oil (e.g. sunflower)
- Prepare 200 g flour
- Take 50 g ground almonds
- Get 20 g corn starch
- Get 180 g cane sugar
- Get 3 tsp baking powder, level
- Make ready 3 lemons, organic
- Take 100 g icing sugar
These Vegan Lemon Pound Cake Cupcakes are dense, moist, perfectly lemony, and smothered in the most delicious two ingredient Look no further and say helllloooooo to Vegan Lemon Pound Cake Cupcakes. Flavorful Vegan Lemon Pound Cake is moist and buttery with a refreshing taste of lemon. Vegan and gluten-free and easy to prepare topped with a two-ingredient lemon glaze. This vegan lemon bundt cake is moist, rich, tangy, and oh-so lemon-y.
Instructions 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!
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 - this delicious lemon loaf cake is soft, moist and lemony with the classic dense, melt-in-the-mouth texture of a perfect pound cake. You can also use this recipe to make a vegan vanilla pound cake if you prefer! This delicious recipe is perfect for breakfast or brunch.
So that is going to wrap it up with this special food vegan lemon pound cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
