We’ve listed our Vegan Lemon Pound Cake recipe over at Half Hour Meals. Registered users of the site can favorite, print, share, and review our recipe. You can also upload a photo of your version of the recipe. The community is very supportive and full of some great ideas. We look forward to adding some more recipes with everyone.
We wanted to let everyone know exactly what products we reference and use in the recipe. If you aren’t familiar with the items, they can be difficult to locate in your local grocery store.
For the non-hydrogenated vegetable shortening, we use Spectrum Organic Naturals All Vegetable Shortening.
For the egg substitute, we use Ener-G Egg Replacer
We have yet to be let down by either of these products and have been really impressed by the results we obtain from them.
Did you know? Pound Cake originally got it’s name from it’s source of ingredients – a pound of flour, a pound of eggs, a pound of sugar, and a pound of butter.
Vegan Lemon Pound Cake Recipe
2 1/3 cups Sifted Flour
1 tsp. baking powder
1/2 tsp. salt
2 1/3 cups Non-hydrogenated vegetable shortening
1 1/3 cups Sugar
4 1/2 tsp. Vegan Egg Replacer (we use Ener-G Egg Substitue)
4 Tbls water
3/4 Cup Soy Milk
2 Tbls Grated Lemon Rind
3 Tbls Lemon Juice
Preheat oven to 350F
1. Grease and flour a loaf pan (9 x 5 x 3 in).
2. Sift the flour, baking powder, and salt into a medium bowl.
3. In a large bowl, combine the vegetable shortening, sugar, egg replacer, water, and 2 Tablespoons of the lemon juice. Beat at high speed with an electric mixer for 3 minutes or until light and fluffy.
4. Add flour mixture alternatively with soy milk on low speed.
5. Mix in lemon rind and remaining 1 Tablespoon of lemon juice.
6. Pour into prepared pan.
7. Bake in the 350F preheated oven for 65 minutes. The top should spring back when you lightly touch it with your fingertip. Remove from oven before the edges burn.
8. Cool in pan on wire rack for 10 minutes.
9. Run a spatula alone the edge of the cake to loosen it from the pan.
10. Turn out onto a wire rack. Cool completely.
Serve this cake in 1″ slices or cube it for a great finger food
Serve this cake with a cold glass of soy milk or a nice mug of hot tea.
