Vegan Lemon Pound Cake by Robin Enotera
Updated: Apr 14, 2020
Robin delighted us with this delicious snack at our meeting on March 3, 2020. This is seriously moist and lemony! I swear people are starting to come to our meetings just for the snacks! :-)
Yes, as you can see in the picture, Robin also brought beautiful Vegan Chocolate cupcakes as well. Check out the recipe here.
2 cups plain white flour
1 cup sugar
½ teaspoon salt
½ teaspoon baking soda
1 tablespoon baking powder
Zest of one lemon
Juice of ½ lemon
½ cup vegan butter at room temperature
1 cup coconut yogurt
2 tablespoons vegetable oil
Juice of ½ lemon
1 cup powdered / confectioner sugar
Preheat oven to 350 degrees. Oil a loaf pan and set aside.
Mix together all of the dry batter ingredients (flour, sugar, salt, baking soda and baking powder) in a large bowl or stand mixer bowl.
Add vegan butter in chunks or spoonfuls and mix until completely incorporated. It will look like sand. Add lemon zest and mix until evenly incorporated.
Add yogurt , lemon juice and vegetable oil and mix until just incorporated, stop and scrape down the sides of the bowl, ensuring that all of your dry ingredients are incorporated. Mix at low/ medium speed for 20 seconds. (If you over mix a cake batter, it will become tough)
Pour into loaf pan and with a spatula, distribute the batter evenly in the pan. It may be slightly paste-like rather than a runny batter. That’s o.k., it’s supposed to be like this.
Bake for 45 minutes in a 350 degree oven. Insert the end of a chopstick to test for doneness. It should come out clean, with perhaps a slight crumb attached.
When done, remove from oven and allow to cool in the pan for one hour. Remove from pan and place on a plate.
To make the Glaze, sift the powdered / confectioner sugar into a medium size bowl. Whisk in the lemon juice, to make a very smooth and somewhat runny paste. You can adjust if the consistency id not right by adding more sugar by the tablespoon or water a few drops at a time, until the consistency seems right.
Drizzle the glaze over the loaf and (this is the most difficult part), allow to sit for at least ½ hour before cutting. This time will give the glaze a chance to set.