LEMON POUNDCAKE

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Lemon Poundcake with Lemon Glaze

egg free, dairy free, vegan 

Ingredients:

For the cake:

• 2 cups granulated sugar (vegan brand)
• 1/4 cup virgin coconut oil (room temp)
• 3/4 cup unsweetened almond milk
• 1/2 cup canola oil
• 1/2 cup green tea, hot (you could substitute hot water if you don't like green tea, however the flavor is really subtle)
• 1/4 cup lemon juice 
• zest of 1 lemon (reserve some for topping)
• 1 tsp nutmeg
• 1 1/2 tbsp apple cider vinegar (I use Braggs organic, unfiltered)
• 1/2 tsp cinnamon
• 2 cups all purpose flour
• 1 cup cake flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp baking powder

For the glaze:

• 1 cup confectioners sugar
• 1-2 tablespoons lemon juice

Instructions:

• Preheat oven to 350 degrees fahrenheit
• In a mixer with a paddle attachment combine all of the wet ingredients (sans hot tea) and the spices. Mix on medium-high speed until all the ingredients are combined
• Sift together the flours, salt, baking soda and baking powder. 
• Add the dry to the wet and combine on a low speed while slowly adding the hot tea
• Bake in a loaf pan for approximately 1 hour
• (if desired add lemon slices to the top of the cake halfway through baking)
• For the glaze, simply combine the lemon juice and confectioners sugar. 
• When the cake is cool, drizzle on the glaze and top with lemon zest. 

Friendly Introductions

My love for food started at an early age. There were many women in my life who loved to cook but it wasn't a nonna or an aunt or even a mother of mine who sparked my culinary interest. My culinary journey began with a grandmother, mother and an aunt who all went by the name of Paula Deen. Ironically, Paula's number one favorite ingredient is one I now not only avoid, but protest. I became a vegetarian at age 15 and a strict vegetarian (or vegan) when I was 18. I follow a vegan diet, but live a vegan lifestyle as well. In this blog I will attempt (with my hardest might!) to not only teach vegan recipes, but also the basic fundamentals of ethical vegan principles.

I've been behind a camera for about 6 years now and have dabbled in digital self portraiture, film portraits, film landscapes, both digital and film still life and digital fashion photography. I find myself now in a place with my work where I want to develop my love of food and art together in both abstract work and practical work. This blog will showcase the best of both of those worlds.


In 2011 I began classes as a Baking and Pastry student at Johnson & Wales. In 2015 I got my Associates of Science in Baking and Pastry Arts. I continue my education now as an English major, but studying all areas of interest that I couldn't pursue in the very career based school that Johnson & Wales was. My love for writing and literature is strong and it marries well with my love for art, music and most of all, film. Occasionally you will see these things combined with food.

A cake I made in my freshman year of school

(although I can't find a photograph, the breads were always my favorite. Probably because it was the only vegan baked good we learned to prepare!)

As the title of the blog states, I am in fact an Opinionated Chef. Opinionated because of what I choose to cook and what I choose to protest. Opinionated because of my love for the liberal arts and science and my desire to grow as a self aware and respectful world. Opinionated because I am in fact a strong female character who dreams of empowering other strong female characters, while also teaching men, children and women alike what respecting every single force of life (and love) on this planet truly means. Women, men and animals as one.

My love for beauty and poetry is a trait that I am unable to hide. Whether I am posting about life, food or the issues that I feel need to be spoken, my words are always articulate and fluid. The world is full of beauty and love. As an artist of many trades my only goal is to make the beauty of life known, while effortlessly expressing to you, the viewer, who I am.

I am opinionated.