Vegan Lemon Pound Cake

• Produce

  • 1 Lemon, Zest of

• Refrigerated

  • 5/8 cup Almond milk

• Condiments

  • 3 tbsp Lemon juice, fresh
  • 2 tbsp Lemon juice, Fresh Squeezed
  • 1/2 cup Vegan butter

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 3/4 cups Bob's red mill all- purpose flour, Organic
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1/16 tsp Tumeric

• Nuts & Seeds

  • 2 tbsp Flax seed, ground

• Other

  • 6 Tbsp aquafaba*

Found on mycaliforniaroots.com

Description

Directions

• Preheat your oven to 350°F. Melt a bit of butter and add to an 8×4″ baking pan. Use a pastry brush to spread it all around the pan, making sure to get in all the corners. Add about 2 Tbsp flour to the pan and shake it around until fully coated. Tap excess flour out and set aside.
• Add the butter and the sugar to the bowl of a stand mixer with the paddle attachment.* Beat on medium speed until fluffy, about 4 minutes.
• While the butter and sugar cream, combine the almond milk and flax seed in a medium bowl and mix well. Grate the lemon zest and add to the milk along with the lemon juice. In another bowl, combine the flour, salt, baking powder, and tumeric.
• Add the aquafaba to the mixing bowl 2 Tbsp at a time and beat for about 20-30 seconds between additions.
• Add about 1/3 of the flour mixture to the mixer and mix on low until just incorporated. Follow with half the liquid, mix on low to combine. Repeat with 1/3 the flour, the rest of the milk, then the remainder of the flour.
• Pour the batter into the prepared 8×4″ baking dish. Bake for 50-60 minutes, tenting with foil after about 45 minutes if needed to prevent over-browning. When done, a pick inserted into the center should come out clean.
• Let cool in the pan for 15 minutes, then carefully run a thin knife around the edges and invert to remove from the pan. Gently flip to right the cake, then let cool completely before glazing.
• Sift the powdered sugar into a medium bowl. Add the lemon juice and stir until incorporated. Drizzle over the top of the cake, spreading with a spoon if needed. Let harden for 1-2 hours before serving. Eat!