Vegan Lemon Pound Cake
Indulge in this zesty and moist vegan lemon pound cake, perfect for any occasion. With a delicate crumb and tangy citrus flavor, this dairy-free treat will impress everyone at the table.
ingredients
- 4 cups all-purpose flour, sifted
- 3 cups sugar
- 1 lb vegan butter substitute
- 9 flaxseed eggs (9 tbsp ground flaxseed mixed with 27 tbsp water)
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup lemon juice, freshly squeezed
- 1 cup plant-based milk (such as almond or soy)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
steps
- 1.
Preheat the oven to 350°F (180°C) and grease a bundt cake pan.
- 2.
In a large mixing bowl, cream the vegan butter substitute and sugar until light and fluffy.
- 3.
Add the flaxseed eggs, vanilla extract, lemon zest, lemon juice, and plant-based milk. Mix well.
- 4.
In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
- 5.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 6.
Pour the batter into the prepared pan and smooth the top.
- 7.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- 8.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- 9.
Once cooled, dust the cake with powdered sugar or glaze it with a lemon icing, if desired.
- 10.
Serve and enjoy this luscious vegan lemon pound cake!