Recipe: Perfect Vegan Lemon Pound Cake

Vegan Lemon Pound Cake. The lemon flavor in the cake is subtle and comes from a little lemon extract and some lemon zest. The vegan buttermilk is also made with a little lemon juice. And the frosting is a simple mix of powdered sugar, lemon juice and lemon extract.

Vegan Lemon Pound Cake These are pound cake cupcakes, meaning they're really dense and moist and just oh so yummy. If you're looking for a super airy cupcake, this isn't the one for you. This vegan lemon pound cake is one of my favourite cake recipe creations to date. You can cook Vegan Lemon Pound Cake using 9 ingredients and 6 steps. Here is how you achieve it.

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. Prepare 200 g of flour.
  4. You need 50 g of ground almonds.
  5. Prepare 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.

It is perfectly moist and soft, dense but not claggy, has a wonderfully tender crumb and a delicate lemon flavour. It is one of those beautifully simple cakes that is delicious eaten just as it is for a snack; or dressed up with fruit compote and cream or ice. Line baking pan with parchment paper, lightly grease and set aside. In a large bowl, mix gluten-free flour, sugar, baking powder, salt and turmeric and mix well.

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!.

The batter will be quite thick, do not be tempted to add more milk! Scrape the batter into the pan and smooth out. The recipe is similar to my Lemon Drizzle Cake, but it's made with a special ingredient. I've been using plant-based yogurt in desserts recently, and, as traditional Lemon Pound Cake sometimes contains sour cream or yogurt, I decided to add plant-based yogurt to the batter. This worked beautifully, and the yogurt serves two purposes: it keeps the cake super moist and creates a beautifully.

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