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.