Dorothy from Crazy for Crust adapted Martha Stewart’s lemon pound cake recipe, to be prepared with both a lemon glaze and a lemon drizzle. That’s right: lemon on lemon on lemon. I took Dorothy’s recipe and went another step, to make it vegan. I also opted to bake the cake in a bundt pan, rather than two loaf pans. It baked fine, though I didn’t wait long enough, before turning the cake out of the pan, and it broke apart a bit. You’re probably more patient than I, and your lemon bundt will be more beautiful than mine. The recipe calls for a total of a little more than 3/4 cup lemon juice, which I got from 2 1/2 lemons; and 2 tablespoons of lemon zest, which I got from 3 lemons. Depending on the size of lemons, and how juicy they are, you may need more. I’d suggest having at least 3 lemons on hand, but possibly 4, when making this recipe.
|It could have been a real beauty, if I’d just waited another 5 or 10 minutes.|
So here it is, my vegan version of the recipe:
Lemon Lemon Lemon Pound Cake
for the cake:
1 cup vegan butter, softened, plus more for the pan
2 cups granulated sugar
2 tbsp powdered egg replacer + 4 tbsp water (like Bob’s Red Mill egg replacer)
1/2 cup + 1 tbsp plain, vegan yogurt (like WholeSoy)
1 tbsp finely grated lemon zest
1 tsp vanilla
3/4 cup plain almond milk
1/3 cup + 2 tbsp fresh lemon juice
3 cups white flour, plus a bit more for the pan
1 1/2 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
for the glaze:
1/3 cup granulated sugar
1/3 cup lemon juice
for the drizzle:
1/2 cup powdered sugar
2 tbsp lemon juice
1 tbsp finely grated lemon zest
1/2 tsp vanilla
1. Preheat oven to 350 degrees. Butter and flour a bundt pan, or 2 loaf pans.
2. Place the butter and sugar in a large bowl, and cream with an electric mixer, until fluffy.
3. In a small bowl, whisk together the egg replacer, water, and 2 tablespoons of lemon juice, until smooth. Add the yogurt, zest, and vanilla and whisk again, to combine.
4. Add 1/4 of the egg replacer/yogurt/zest mixture to the creamed butter and sugar at a time. Beat well between each addition.
5. In a liquid measuring cup, stir the almond milk and lemon juice together.
6. In a medium sized bowl, stir together the flour, salt, baking powder, and baking soda.
7. Mixing on low, add 1/3 of the flour mixture, followed by 1/2 of the milk. Repeat, mixing gently between additions. End with the last 1/3 of flour. Beat just until the batter comes together, and be sure not to overmix.
8. Spread the batter in the bundt pan, or divide evenly into the 2 loaf pans. Bake for 40-50 minutes for loaf pans, or about 50 minutes for the bundt pan. The cake is done when a toothpick inserted in the center comes out clean.
9. While the cake is baking, make the glaze. Bring the juice and sugar to a simmer in a small sauce pan, over low heat. Stir, to dissolve the sugar, then remove from heat. Reserve until the cake is done baking.
10. When the cake(s) come out of the oven, cool in the pan for 15 minutes, if using loaf pans, or 25-30 minutes, if using a bundt pan. Turn the cake out onto a wire rack. Use a pastry brush to spread the glaze over the cake (top and sides of loaves, entire surface of bundt. All the cake to cool and dry completely, which will take at least 2 hours.
11. Make the drizzle, by whisking all the ingredients in a small bowl. Set the wire rack over a waxed paper lined baking sheet. Pour the drizzle over the cooled cake, allowing it to run down the sides. Allow the drizzle to dry and harden, about 30 minutes.
12. Slice and serve. Store leftover cake in the refrigerator.