gluten free vegan lemon pound cake
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cakes & cupcakes
SERVES: 10-12
- 2 cups Sarah’s gluten free flour blend
- 3/4 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- zest of 1 lemon
- 1/2 cup dairy free vanilla yogurt {such as almond milk yogurt}
- 1/2 cup water
- 1/3 cup grape seed or sunflower seed oil
- 1/4 cup lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups powdered sugar
- 2-3 tablespoons lemon juice or water
- Preheat oven to 375 degrees. Prepare 9x5-inch loaf pan by spraying with nonstick cooking spray or lining with parchment paper.
- In large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest.
- Stir together dairy free yogurt, water, oil, lemon juice and vanilla extract in separate bowl. Add to flour mixture and stir until batter is smooth.
- Scoop batter into prepared loaf pan {batter will be thick}. Spread out batter evenly.
- Bake pound cake 45-50 minutes or until toothpick inserted in center comes out clean and edges are golden brown.
- Let pound cake cool in pan 10 minutes. Invert onto cooling rack to cool.
- Make glaze by mixing together powdered sugar and lemon juice. Stir until smooth. Spread over top of slightly cool pound cake. Allow glaze to set.
- Slice and serve.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/08/gluten-free-vegan-glazed-lemon-pound-cake.html
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