Carol's Lemon Pound Cake
Carol’s Lemon Pound Cake
Named for and inspired by the Lemons from our Aunt Carol’s house in Southern California. Her Lemon tree is unassuming yet sits proudly on the side of her front yard. The Lemons are incredibly bright, fragrant and delicious and were begging to be brought back to Florida to be made into this luscious lemon pound cake! This cake is rich, moist and topped with a thick layer of lemony icing. Any Lemon lover will surely be delighted. It’s perfect for dessert, with afternoon tea and coffee or even a sweet breakfast treat.
Makes 8 slices
Ingredients
2 1/4 cups (280g) of Flour
3/4 cups (150g) Cane Sugar
3/4 cups (177g) Vegan Butter at room temperature
1 cup (245g) Vegan Vanilla Yogurt at room temperature
3 Tbsp (45ml) Lemon Juice
2 Tbsp (30g) Lemon Zest
1 tsp (5ml) Vanilla Extract
1 tsp (5ml) Almond Extract
1 Tbsp (15g) Baking Powder
1/4 tsp Salt
Lemony Icing
1 1/2 cups (170g) Powdered Sugar sifted
1-2 Tbsp (15-30ml) Lemon Juice
1 Tbsp (15g) Lemon Zest
Notes:
1.You will need about 2 lemons for the amount of zest needed
2.You can sub vegan sour cream or plain vegan yogurt in place of the vanilla yogurt but the cake will be less sweet. Add an additional 1-2 Tbsp of Sugar if desired.
2.When making the icing start with less lemon juice, then add more as needed. The icing should be very thick but still glossy and pourable. (If you prefer a thinner runnier icing closer to a glaze then add either more lemon juice or plant milk).
Directions
1.In a stand mixer or using a hand mixer, cream together the butter and sugar until fluffy.
2. Add in the lemon juice, lemon zest, vanilla, almond extract and yogurt and mix until combined.
3. Mix together the flour, baking powder and salt and add it to the wet ingredients. Mix until everything is combined and there are no dry spots.
4. Grease a 9x5 loaf pan and place a strip of parchment paper across the pan so that there is a flap that lays outside of both sides of the pan. Make sure to grease the parchment that is inside of the pan. (this will help with lifting the cake out of the pan once cooled).
5. The batter will be thick and need to be spooned into the loaf pan. Smooth out the top and tap the pan to prevent any air bubbles. Bake at 350 for 40 -50 minutes or until an inserted toothpick comes out clean.
6. Allow the cake to cool for 30 minutes before removing from the pan. Place the cake on a cooling rack and allow it to cool completely (about an hour).
7. Once the cake has cooled make the icing by sifting the powdered sugar into a bowl. Add in 1 tbsp of lemon juice at a time until the icing is thick but viscous. Mix in the lemon zest before pouring atop the cake. Smooth out the icing with a butter knife or offset spatula. Allow the icing to set for at least 20 minutes or more before slicing.
