Preheat oven to 350ºF and oil a loaf pan with coconut oil.
To a large bowl, add flour, baking powder, salt and baking soda. Mix to combine and set aside.
Add plant based milk, sugar, tofu, coconut oil, lemon zest and lemon juice into a blender and blend until smooth.
Pour the tofu mixture into the bowl with the flour. Mix to combine. Be careful not to overmix.
Transfer the batter into your loaf pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean when inserted. Start checking at the 35-minute mark because the baking time will depend on your loaf size.
Remove from the oven and let cool for 10 minutes. Remove the cake from its pan and place onto a plate or serving dish and let cool completely.
To prepare the glaze, add powdered sugar and lemon juice into a bowl and mix until smooth.
If you have more of a sweet tooth, maybe just stick to Nora’s original recipe, it might be more to your liking than this one as this version is considerably less sweet.
If you are thinking of switching out flours, I personally cannot attest to any other flours that work. Some people in Nora’s comments have tried it with a gluten free flour mix so it might work for you as well.
March is one of those months of the year where I feel totally in between… Not quite done with winter and not quite in spring yet. The snow is starting to melt here in Montreal and the days are warmer, but don’t get your hopes up Murielle… there is snow in the forecast!!
One of the ways I have personally been dealing with this in between stage is by slowly transitioning to spring inspired dishes. I begin incorporating more raw veggies; I eat a whole bunch of asparagus and start drinking more green smoothies – for some reason green smoothies feel like more of a spring/summer thing for me.
Another thing I like to do is bake lighter and fruit forward desserts. Although I do not say bye to chocolate (I mean how could I?!), I find myself craving banana ice creams, crumbles and pies a lot more. Is this something you can relate to or am I the only one experiencing this type of food transition?
Now, to the story of this pound cake. Of course, fits with the theme of spring transition. This pound cake is light, airy, fluffy and has a wonderful lemon aroma that I personally adore in desserts.
One of my clients asked me to include a slice of a lemon pound cake in one of their pictures and instead of heading to the store and buying one, since I only needed it for a single shot, I thought why not make my own and create content out of it… blogger thinking right here.
Having not baked a traditional pound cake in years and having never attempted to make a vegan one, I was a little intimidated, I have to admit. Thankfully, there were plenty of recipes on the web to inspire me and the one that caught my attention the most was Nora Cooks’ Starbucks Copycat Lemon Loaf (Vegan). I loved the fact that she used silken tofu in this cake and I found that so inventive!!
If you have been following my blog for a little while you might have noticed that I tend to cook with natural sugars more often than white sugar. My sugars of choice are maple syrup and dates. When I saw that this recipe required 1 cup of white sugar and 1 cup of confectioner’s sugar, I was tempted to back out and not make it whatsoever. BUT… being the recipe modifier that I am, I thought, let’s give this recipe a try but half the sugar and see what happens.
Well.. the result was a success! I found that the cake had the perfect level of sweetness (for me). It was incredibly moist and fluffy and delicious. It was very hard to not eat more than one slice at a time though, which I guess is a proof that this recipe is a winner!
On that note, if you are into lemon flavored cakes or if you are looking for a recipe to help you slowly ease into spring, then this vegan lemon pound cake is for you!
If you end up trying it, be sure to share your thoughts in the comments below and share your creation over on Instagram and tagging me (@muriellebanackissa).