Vegan Lemon Poundcake

Moist lemon poundcake will please the masses.

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Today is May 24th, Mom's birthday. As you know or if you can recall, Mom loves lemon. She has a special penchant for the zesty yellow sour fruit. With summer on the way, I thought it nice to have a lovely blast from the past-- lemon poundcake! Nancy's Organic Plain Yogurt gives this glorious cake moisture when combined with coconut oil and almond milk. I love Volcano's Lemon Burst Lemon Extract. Next to water, lemon juice, citric acid, and lemon oil are its primary ingredients. So you can imagine pure lemon flavor and not much else. Like lemonade meets plain poundcake. That's why I kept vanilla off the list.
I spoke with Mom briefly this afternoon. She said that this was good. Very good.
My suggestion is to make poundcake. This recipe is for two loaves. One for yourself and the other is for someone you love.

Vegan Lemon Poundcake Ingredients and Preparation

3 cups whole wheat flour
1 cup cane sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil
1 cup almond milk
6 oz. Nancy's Plain Soy Yogurt
1/3 cup Volcano Not From Concentrate Lemon Juice
zest from two lemons
1 tablespoon apple cider vinegar

2 tablespoon lemon juice
zest from one lemon

Preheat oven to 350 degrees and prepare two baking loaf pans-- I used foil ones for a quick, easy cleanup.
Sift flour, sugar, baking soda, and salt together.
In a medium bowl whisk coconut oil, almond milk, soy yogurt, lemon juice, and lemon zest.
Combine wet and dry well.
Add apple cider vinegar.
Pour into two prepared baking loaf pans.
Bake for 45 minutes to an hour.

First a modest brushing of lemon extract and extra lemon zest to give an enticing glazed finish. Refrigerate for an hour or two. Slice and serve cold.

Light, airy cake with just the right amount of lemon flavor.

Perfect with fresh organic strawberries and two scoops of So Delicious Vanilla Bean Coconut Milk Ice Cream. Holiday weekend calls for it! :)