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<a href="http://www.vegcountry.com/recipes/vegan-poundcake.html" target="_blank">http://www.vegcountry.com/recipes/vegan-poundcake.html</a><br><br><br><br>
here ya go! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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This one is excellent. It's called lemon loaf, but, trust me, it's her version of a pound cake, (she states: "A soy version of all-American pound cake...") and it tastes just like one:<br><br><br><br>
SOY SOUR CREAM LEMON LOAF - Patricia Greenberg "The Whole Soy Cookbook"<br><br><br><br>
2 C whole wheat flour (I prefer 1/2 whole wheat pastry and 1/2 all-purpose or all whole wheat pastry or all all-purpose - Strix)<br><br>
1 TB Baking Powder<br><br>
1/2 tsp salt<br><br>
Zest of 1/2 a lemon, grated<br><br>
2 TB ("EnerG") Egg Replacer<br><br>
1/2 C water<br><br>
3/4 C soy margarine, softened to room temperature<br><br>
1 C sugar<br><br>
1 C soy sour cream<br><br>
1 tsp vanilla extract<br><br><br><br>
1. Preheat oven to 325 degrees. Grease a 9 X 5-inch loaf pan or line it with parchment paper, letting the ends hang over the sides of the pan.<br><br>
2. In a large bowl, combine the flour, baking powder, salt, and lemon zest and mix well.<br><br>
3. Beat the egg replacer and water with an electric mixer until thoroughly combined. Add the margarine and sugar, beating until fluffy and almost white in color. Add the sour cream and vanilla and continue to beat until all the ingredients are well combined.<br><br>
4. Add the liquid mixture to the dry ingredients and mix until combined. Fill the loaf pan with the mixture. Bake for 1 hour, OR until wooden pick inserted into the middle of the loaf comes out clean. COOL COMPLETELY before removing parchment and serving.<br><br><br><br>
This is delicious!
 
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