Name: Rosemary-Lemon Pound Cake with Lemon Glaze
Prep time: 20 min
Cook time: 50 min
Total time: 30 min
Yield: Makes 1 loaf
Ingredients: 1½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; ½ cup (75 g) coconut sugar; ½ cup (105 g) coconut oil, melted; ¼ cup (60 ml) fresh lemon juice; 1½ cups (195 g) whole wheat pastry flour; 1 teaspoon apple cider vinegar; ½ cup (60 g) vegan powdered sugar or powdered xylitol; ⅓ cup (80 ml) agave syrup or Happy Bee Honey; Half of a 12-ounce package (about 170 g) extra-firm silken tofu (the vacuum-packed kind), pureed; 1 teaspoon lemon zest, plus extra for garnish; 1 tablespoon chopped fresh rosemary, plus extra for garnish; ¼ cup (60 ml) non-dairy milk; 1 to 2 tablespoons fresh lemon juice

Preparation info

Makes
1
loaf

Difficulty
Easy
Ready in
30 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Originally, the recipe for pound cake included 1 pound each of butter, eggs, sugar, and flour. I don’t know about you, but to me that sounds like one heavy cake! For vegan pound cakes, you can recreate that moist denseness using coconut oil instead of butter, silken tofu in place of eggs, and coconut sugar and agave syrup to bring the sweetness. This version has a lemony twist with a touch of fresh rosemary. The result is a bright, sweet, citrusy, yet subtly herbaceous cake perfect for serv