Pound cake is a favorite dessert from my childhood, and every family seems to have a prized recipe. My Aunt Carolyn makes one of the best as does my friend Lisa. Now, how to make this delicious treat vegan friendly...
I was inspired by Popsugar's recipe for a vegan version of Starbuck's lemon pound cake and research into aquafaba (canned chickpea water) as an egg substitute. Vegan baking can have mixed results as the chemistry isn't always quite right when you substitute for an ingredient like eggs, let alone all the dairy products in a recipe. The finished recipe can sometimes be quite dense and sometimes more soggy than the original version; usually still edible, but not always as satisfying as imagined. That being said, I've had mostly good success with my vegan baking adventures because I do so much research to learn from others' mistakes beforehand. I am happy that the aquafaba worked well and that I again have a great pound cake recipe for special occasions.
Vegan Lemon Pound Cake
1 1/2 cups unsweetened non-dairy milk
- Preheat oven to 350ºF.
- Lightly oil or spray a large loaf pan.
- In the medium bowl add the milk, aquafaba, vinegar, oil, lemon juice, and vanilla extract, grated lemon rind and mix well.
- Make a well in your dry ingredients, pour in the wet and stir until just combined and fairly smooth.
- Pour batter into the prepared loaf pan, and bake for 45-60 minutes or until a toothpick inserted comes out clean.
- Let sit for about 10 minutes before removing from the pan to cool thoroughly on a wire rack.
- Whisk together the powdered sugar, lemon juice and rinding for the icing and drizzle in just enough milk until you have a smooth icing that is not too thin.
- Drizzle icing on top of the completely cool cake.
I'll definitely be ready with this cake next spring when the strawberries are ripe in the garden to make a strawberry shortcake.
Thanks for reading!