Recipe: Tasty Vegan Lemon Pound Cake

Vegan Lemon Pound Cake. Wonderfully moist and rich vegan lemon pound cake topped with a lemon glaze. Deliciously lemony and tangy, and easy and fun to make! Ever since making my basic vegan pound cake recipe, I have wanted to make a vegan lemon pound cake. 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. This vegan lemon pound cake is one of my favourite cake recipe creations to date.

It is perfectly moist and soft, dense but not claggy, has a. 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. You can have Vegan Lemon Pound Cake using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegan Lemon Pound Cake

1. It's 320 g of soy yogurt.
2. Prepare 100 ml of vegetable oil (e.g. sunflower).
3. It's 200 g of flour.
4. It's 50 g of ground almonds.
5. It's 20 g of corn starch.
6. Prepare 180 g of cane sugar.
7. Prepare 3 tsp of baking powder, level.
8. You need 3 of lemons, organic.
9. Prepare 100 g of icing sugar.

This Vegan Pound Cake is a remake of one of my first recipe for the blog. The original recipe was an Orange Poppy Seed Pound Cake. 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. This zesty Blueberry Lemon Pound Cake is dense and full of flavor.

Vegan Lemon Pound Cake instructions

1. 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..
2. 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)..
3. 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..
4. Bake for 40-45 min until lightly brown..
5. Take the pound cake out of the oven and let cool a little before taking out of the pan..
6. 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!.

Use other seasonal berries in this Pound Cake. This vegan lemon bundt cake is moist, rich, tangy, and oh-so lemon-y. 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. Flavorful Vegan Lemon Pound Cake is moist and buttery with a refreshing taste of lemon.