Servings: 10 (click to scale)
Ingredients
- 10 oz all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 5 fl oz plain soy milk
- 1/2 tsp vanilla extract
- 1 1/2 tsp poppy seeds
- 7 oz granulated sugar
- 1 tsp lemon extract
- 1 Tbsp fresh lemon juice
- 4 oz vegan butter
- 1 Tbsp fresh lemon zest
- 2 Tbsp plain soy milk
- 5 oz confectioners sugar
- 3 oz raspberries frozen
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Instructions
- Wash all produce before prepping. Preheat oven to 350°F. Prepare loaf pan (9×5 inch) by lining with parchment paper that extends past the pan to allow for easy removal. In a bowl, combine the soy milk and lemon juice. Mix and set aside. Using a standing mixer, cream the sugar and butter together until completely blended, scraping down sides of bowl as needed. Add the vanilla and lemon extract to the mixture and continue to mix. In a separate bowl, sift the flour then add the baking powder and salt, then mix together. Add the flour mixture to the sugar and butter mixture, and mix well to combine.
- Add the soy milk mixture to the batter and mix well until the batter is smooth. Avoid overmixing. Remove from the stand mixer and fold in the lemon zest and poppy seeds.
- Pour into loaf pan and bake in preheated oven for 40 minutes, then rotate. Bake for another 20 minutes. A toothpick inserted into the center of each loaf should come out clean. Once baked, remove from oven and let cool for 10 minutes. Remove cake from the pan and place on cooling rack to cool to room temperature.
- Make the raspberry glaze by combining the raspberries and second addition of soy milk into a blender. Blend until smooth then pour into a mixing bowl and sift in powdered sugar. Mix together to create a glaze. Pour glaze over pound cake loaf and spread out with a spatula. Cut 10 slices per loaf.
Chef Tips
Recipe provided by The Humane Society of the United States.
Nutrition
Calories: 340kcal | Carbohydrates: 58g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Sodium: 340mg | Fiber: 1g | Sugar: 35g
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