Vegan Lemon Pound Cake | Bob's Red Mill Natural Foods
A moist, buttery, lemony, delicious pound cake...all vegan! Vegan butter, almond milk, flaxseeds, and aquafaba replicate dairy and butter so well no one…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bobsredmill.com.
Cooking tools:
- Stand mixer
- Loaf pan
- Pastry brush
- Cake tester
- Sifter
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Aluminum foil
- Oven
Ingredients
- 1/2 cup vegan butter room temperature*, I used Earth Balance
- 1 cup Granulated Sugar
- 2 Tbsp Flaxseed Meal
- 1/2 cup + 2 Tbsp Almond Milk
- 6 Tbsp Aquafaba*
- zest of 1 Lemon finely grated*
- 3 Tbsp Fresh Lemon Juice about 1 lemon’s worth
- 1-3/4 cups Organic Unbleached White All-Purpose Flour
- 1/2 tsp Salt
- 1-1/2 tsp Baking Powder
- 1/16 tsp Turmeric optional, for color
- 1 cup Powdered Sugar
- 2 Tbsp fresh squeezed Lemon Juice
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