This vegan lemon pound cake has a mushy, tender and dense crumb and it is loaded with buttery, lemony taste. On prime goes an intensely lemony, scrumptious glaze.

When you love vegan cake recipes like and , that is the for you.

This vegan lemon pound cake is one in all my all-time favourite desserts, and I am going to inform you why.

It has a dense, completely tender and velvety crumb — precisely as a pound cake ought to. Add to that the intense, lemony taste in every chunk compounded astronomically by the lemon glaze. What’s to not love?

What’s a pound cake?

Pound muffins had been so named as a result of they had been initially made with a pound of butter, a pound of sugar, a pound of eggs and a pound of flour. There was no leavening and the title itself was the recipe.

However over time, as cooks and occasions modified, pound muffins started to include extra components, like bitter cream, milk, and even leavening like baking soda and baking powder.

A vegan pound cake would require you cast off two key components: butter and eggs. However that could be a downside that is simply solved with all we find out about vegan baking at this time. Butter is simple sufficient to sub–I’ve used olive oil prior to now only for a unique taste, however my advise is to only go together with vegan butter for the perfect taste. And you do not want a pound of it. You simply want 1 / 4 of a pound, or one stick of butter.

The eggs do not get a single substitute. As an alternative, I exploit a little bit of cornstarch within the recipe, which helps with binding and in addition makes the cake crumb lighter. And I add some baking soda and baking powder for a little bit of elevate and construction, though you don’t need an excessive amount of of it, since you need that dense, mushy crumb.

Why you’ll love this vegan pound cake

• Buttery and genuine taste. You may’t have a pound cake with out the buttery taste and on this vegan pound cake the vegan butter and cultured vegan yogurt add a number of buttery taste whereas maintaining the cake dairy-free.
• Smooth, silky, dense crumb. A defining attribute of the proper pound cake is its mushy, dense crumb, and this vegan pound cake doesn’t disappoint. The cake has a young, melt-in-the-mouth texture anybody will fall in love with!
• Straightforward recipe. This can be a fairly simple recipe and in the event you observe it rigorously, you’ll succeed. I’ve tried making this in a single bowl and whereas you are able to do that, I want the feel that outcomes from the method of blending the dry and moist components individually earlier than combining them.
• Soy-free, nut-free recipe. It is also eggless and dairy-free, after all.

The best way to make vegan lemon pound cake

Professional ideas

• Baking a pound cake is completely different from baking a daily cake in a number of essential methods. It’s essential change up your method a bit while you make it. Whenever you make different muffins, you need the crumb to be ethereal and fluffy, so that you begin out by creaming the vegan butter and sugar collectively and incorporate air into your batter. With a pound cake, which is mushy however has a dense crumb, you need to reverse the technique–you need to combine the flour and different dry components after which add the liquid components to it with out incorporating an excessive amount of air into them first.
• Conventional pound muffins don’t use leavening brokers, however we are going to use baking soda and baking powder within the vegan pound cake recipe as a result of they are going to assist give the cake a little bit of an increase, which the egg would, and make it lighter.
• With the butter, I attempted two completely different methods and each produced completely different outcomes, so I wished to share these in case you’d prefer to attempt both. The best way you incorporate butter into this recipe, a method I realized from this , to get the appropriate pound cake texture, is so as to add it to the flour so the butter coats it. This does produce a extra dense crumb, however ensure that your butter is totally mushy in the event you accomplish that. In any other case the butter may not incorporate completely. After I tried making the cake once more, I melted the butter after which added it. I most popular this method as a result of it produced a barely lighter crumb. You may attempt both.
• Among the lemon taste dissipates from the pound cake throughout baking so whereas a fourth of a cup of lemon juice would possibly look like loads, it is not.
• The form of pan you employ will decide the colour of your cake. A steel pan will produce a darker coloration on the surface, and a glass pan will give your cake a lighter look.
• Don’t fret if the pound cake cracks on top–it is supposed to. 🙂

Recipe FAQs

Storage directions

• Refrigerate: Retailer the cake in an hermetic container within the fridge for as much as per week.
• Freeze: Freeze the pound cake, both complete or sliced, in a freezer-safe container for as much as three months. You too can wrap particular person slices in freezer wrap, then place them in a freezer-safe bag and retailer.
• Thaw the pound cake earlier than consuming.

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