Vegan Meyer Lemon Pound Cake with Glaze
1 cup vegan butter or shortening, at room temperature
1/3 cup vegan sour cream
2 Tablespoons vegan cream cheese, softened
2 1/2 cups sugar
2 teaspoons The Vegg with 1/2 cup hot water (Equal to 4-5 Eggs)
1 heaping Tablespoons Lemon Zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
7 Tablespoons freshly squeezed lemon juice
3/4 cup vegan milk with 3/4 tsp vinegar
1 teaspoon pure vanilla extract
2 cups organic confectioner sugar
4 Tablespoons freshly squeezed lemon juice
Hear the oven to 350 degrees.
Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
Cream the vegan butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 3-5 minutes.
With the mixer on medium speed, add the vegg, lemon zest, vegan sour cream, and cream cheese .
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 7 Tbsps lemon juice, the vegan buttermilk mixture, and vanilla. Add the flour and vegan buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops.
Bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let them cool before removing them from the pan. Once cooled down, let them cool completely on a rack.
Combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth.
Once the cakes are set up, cut to serve. Pair with an adult beverage or a big glass of vegan milk. Refrigerate and enjoy again and again. Enjoy!