Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan lemon pound cake. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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 is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Vegan Lemon Pound Cake is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin 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:
- Take 320 g soy yogurt
- Get 100 ml vegetable oil (e.g. sunflower)
- Get 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
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. 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.
Steps 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!
The poignant sour lemony flavor mixed with the sweetness of sugar just made me want to dance inside. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other seasonal berries in this Pound Cake. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe.
So that’s going to wrap this up with this exceptional food vegan lemon pound cake recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
