Fluffy & Soft Vegan Lemon Pound Cake Recipe !
Eggless, Dairy Free, No Butter


INGREDIENTS
For The Lemon Cake
1 2 Lemon

1 cup 210g Soy Milk
1 tbsp Vinegar
1/2 cup Sugar
1/4 cup Soy Yogurt
1/4 cup Sunflower Oil
1 tsp Vanilla Extract
2 tbsp Lemon Juice
Lemon Zest From 1 Lemon
300g Plain Flour, Sifted
2 tsp Baking Powder
Pinch Salt


If you don’t have soy yogurt, you can try :
275g soy milk
2 tbsp lemon juice
1/2 tbsp white vinegar
Lemon zest from one lemon
1/4 cup sunflower oil
1 tsp vanilla extract
1/2 cup sugar
300g plain flour
2 tsp baking powder
Pinch of salt

For The Lemon Icing
1 cup Powdered Sugar 100g
1 tbsp + 1/2 tsp Lemon Juice

* More Lemon Zest For Garnish
* Patent Flour = Plain Flour

PREPARATION
1. Preheat oven to 350°F/180C. Grease a loaf pan, line with parchment paper.
2. Make lemon zest and lemon juice from 1 or 2 lemon (depends on the size) and set aside.
3. In a large bowl, add soy milk, vinegar and allow to sit for a minute. Add sugar, soy yogurt, oil, vanilla extract, lemon juice and zest, mix well.
4. Add flour, baking powder, salt and mix until the batter has no large pockets of flour. Do not over mix.
5. Pour the batter into the prepared pan. Bake 3540 minutes and cool completely.
6. Combine powdered sugar and lemon juice in a bowl, mix until smooth.
7. Once the cake is cooled, drizzle glaze over the top of the cake and garnish with additional lemon zest.


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