Vegan Lemon "Pound" Cake
Baking has always been one of my favorite hobbies. However, no matter what I baked my husband (then boyfriend) always told me his grandmother’s lemon cake was better. As time went on, I did not stop hearing about this AMAZING lemon cake. Not only from my husband but his entire family as well. When the day finally came for me to attend his family's Thanksgiving dinner, I was excited to try this world-famous lemon cake. Imagine my surprise when dessert rolled around and there was no lemon cake. I turned and looked at his grandmother and asked: “Where's the lemon cake?” She looked at me and said, “Sweetie, I don't really bake anymore.” I told her, “..but you don't understand… I have to learn how to make this lemon cake! It's ALL Josh talks about.” She then grabbed me by my arm and led me into a separate room. She proceeded to tell me the “Secret” behind her amazing lemon cake.
Later that night Josh asked me what his grandmother and I talked about. I ended up telling him grandma's secret. We both laugh uncontrollably.
Many years later, I finally found a lemon pound cake recipe that Josh absolutely loved. Unfortunately, it included copious amounts of dairy (butter, buttermilk, sour cream) which eventually upset his stomach. Which leads us to today. 12 years later, on Josh's 32nd birthday, and me with 100° fever. I knew I had to muster up the strength to make him a dairy free lemon pound cake to enjoy on his birthday weekend (especially since the other recipes I tested out were epic fails). Happy birthday my love. I hope you enjoy every bite and it finally measures up to GRANDMA’S WORLD FAMOUS LEMON CAKE.
1 stick vegan butter, melted
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup lemon juice (cannot concentrate)
1/4 teaspoon Himalayan sea salt
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup almond milk (unsweetened)
1/2 tablespoon lemon zest
1/3 cup lemon juice
1/3 cup sugar (I used coconut sugar)
1 cup confectioners sugar
2 tablespoons lemon juice
Mix together 1 cup sugar and butter.
Add applesauce and lemon juice; mix well.
Add salt, flour, and baking powder to mixture; mix well
Add almond milk and lemon zest; mix well.
Bake at 325°F in a well-greased loaf pan (I prefer to grease my pan with a little bit of vegan butter instead of oil) for 1 hour, or until a toothpick comes out clean.
While the cake is baking, prepare the syrup and frosting. For the syrup, combine lemon juice and sugar in a small saucepan over medium to high heat. Stir continuously until sugar has dissolved. Remove from heat. For the frosting, combine one cup of confectioners' sugar with 2 tablespoons of lemon juice and whisk together with a fork.
When the cake is ready, remove from oven and allow to cool for 10 minutes. Remove the cake from the pan and set on a rack over a tray or sheet pan. Poke tiny holes in the cake then spoon the lemon syrup over the cake. Allow the cake to cool completely. Then, pour the lemon frosting over the top of the cake and allow the frosting to drizzle down the sides.