Lemon Poppy Seed Pound Cake

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Lemon-light and oh-so-good pound cake that doesn't require a special occasion whatsoever. Just a slicing knife, and maybe a fork.

3 teaspoons Ener-G egg replacer
1/4 cup water
3/4 cup non-dairy creamer or milk
1 tablespoon white vinegar
2/3 cup Earth Balance, or other vegan butter, softened
1 1/4 cup sugar
1 teaspoon vanilla
1/4 cup fresh lemon juice
zest of one lemon
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoons poppy seeds

Preheat the oven to 350°

Lightly oil a standard-sized bread pan.

In a small bowl, mix the Ener-G and water and set aside.

In a medium-sized bowl, stir together the creamer and vinegar and set aside.

In a large mixing bowl, cream the butter and sugar together.

Add the Ener-G mixture, and stir until well mixed.

Add the soy creamer mixture and stir until well combined. Mix in the vanilla, lemon juice, and lemon zest until combined.

In a separate bowl, sift together the flour, salt, and baking powder. Mix the dry ingredients into the wet ingredients until well combined.

Fold in the poppy seeds.

Pour the batter into the prepared loaf pan and bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before slicing.