Vegan Iced Lemon Pound Cake
From Jenny Sugar, POPSUGAR Fitness
Ingredients
- Lemon cake:
1 cup unsweetened organic soy milk
1 teaspoon apple cider vinegar
1 cup plus 2 tablespoons white whole-wheat flour
1/3 cup almond meal (ground raw almonds)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup organic sugar
1/3 cup canola oil
Juice from half a small lemon (about 1 tablespoon)
2 teaspoons pure lemon extract
- Lemon Icing:
1/2 cup powdered sugar
1 tablespoon unsweetened organic soy milk
1/2 teaspoon lemon extract
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 [1]
Information
- Category
- Desserts, Cake
- Cuisine
- North American
- Yield
- 8 servings
- Total Time
- 44 minutes, 59 seconds
Nutrition
- Calories per serving
- 272