Vegan Iced Lemon Pound Cake

• Vegan

• Produce

  • 1/2 Lemon (about 1 tablespoon, Juice from small

• Refrigerated

  • 1 1/16 cup Soymilk, unsweetened organic

• Baking & Spices

  • 1/3 cup Almond meal
  • 1 1/2 tsp Baking powder
  • 2 tsp Lemon extract, pure
  • 1/2 tsp Lemon extract
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 1/8 cup Whole wheat flour, white

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/3 cup Canola oil

Found on popsugar.com

Description

Directions

• Preheat oven to 350ºF. Lightly spray a loaf pan. In a medium bowl, whisk together the soy milk and apple cider vinegar, and set aside. In a large bowl, mix together the flour, almond meal, baking powder, and salt. In the medium bowl with the soy milk and vinegar mixture, add the sugar, oil, lemon juice, and lemon extract, and mix well. Make a well in your dry ingredients, pour in the wet, and stir until just combined. Pour batter into the loaf pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean. Let sit for about 10 minutes before removing from the pan to cool on a wire rack. Whisk together the ingredients for the icing. Once the cake is completely cool, drizzle on top and enjoy! Source: Calorie Count

Nutrition