Vegan Lemon Pound Cake

Name: Vegan Lemon Pound Cake
Cuisine: American
Ingredients: 320 g soy yogurt; 100 ml vegetable oil (e.g. sunflower); 200 g flour; 50 g ground almonds; 20 g corn starch; 180 g cane sugar; 3 tsp baking powder, level; 3 lemons, organic; 100 g icing sugar

Kristina K @kristina_k

Munich, Germany

My colleague found this recipe on a French cooking blog that does not only publish vegan recipes. So, she thought there must be something about this cake. And, indeed, it is great! Simple to cook and delicious. Due to the amount of lemon peel the taste of lemon is intense. The only problem is that it easily shrinks when taking it out of the oven. Hope you will like it, too!

Kristina K @kristina_k

Saved

Ingredients

320 gsoy yogurt
100 mlvegetable oil (e.g. sunflower)
200 gflour
50 gground almonds
20 gcorn starch
180 gcane sugar
3 tspbaking powder, level
3lemons, organic
100 gicing sugar

Saved

Steps

1

Preheat the ofen to 160°C/320°F circulating air. Grease the baking pan with vegetable oil and dust with a mix of flour and sugar.
2

Sift flour and baking powder, then add ground almonds, corn starch and sugar and mingle. Mix the finely ground peel of three lemons with the juice of two lemons (you will need the third lemon for the frosting).
3

In another bowl mix yogurt and vegetable oil. Add the lemon peel and juice mix and mix thoroughly. Add the dry ingredients. The batter should be more or less homogenous. Small chunks will dissolve when in the oven. Fill in the baking pan.
4

Bake for 40-45 min until lightly brown.
5

Take the pound cake out of the oven and let cool a little before taking out of the pan.
6

When the cake has colled down completely make a frosting: Mix the juice of one lemon with 100 g icing sugar. Apply in layers. Enjoy!