Vegan Lemon Pound Cake
This easy vegan lemon pound cake is soft, silky, light, fluffy and aromatic, with an irresistible lemony aftertaste.
Servings: 8 slices
Calories: 288kcal
Ingredients
- 250 g All Purpose Flour
- 200 g Vegan Yogurt or Vegan Buttermilk*
- 120 g Sugar
- 90 g Vegetable Oil
- 60 g Lemon Juice 2-3 Lemons
- 1 Lemon Zest
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- Salt 1 pinch
- Icing Sugar for dusting
Instructions
- Preheat the oven at 180°C (350° F).
- Weight all dry ingredients into a bowl and mix well together.
- Add the lemon juice, the plant yogurt and finally the vegetable oil, roughly stirring after each wet ingredient is added.
- Whisk or still the mixture until well combined and lump free.
- Transfer to 1 pound (500 g) tin loaf and bake for 40-50 minutes, or until a wooden skewers comes out of the cake clean.
Notes
For the vegan buttermilk mix 200 grams (¾ cup - 7.5 oz) with ½ tablespoon apple cider vinegar or more lemon juice, stir until it thickens up and use in place of the yogurt.
Nutrition
Calories: 288kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Potassium: 41mg | Fiber: 1g | Sugar: 17g | Vitamin C: 7mg | Calcium: 71mg | Iron: 2mg