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.
