Does any flavor combination speak of warm summer days to come like the blending of strawberry and lemon? This Strawberry-Lemon Pound Cake recipe is adapted from the Veganomicon’s Cranberry Orange Walnut Bread, which I posted at my blog’s inception. Just a few substitutions, like strawberries for cranberries and lemon for orange, take the recipe from winter to spring! I baked this at a family get-together over the weekend, and my adorable nieces helped!
Here’s what you need:
- 1/2 cup soy milk
- 1/4 cup lemonade (I used the fresh-squeezed juice and pulp from 1 lemon, sweetened to taste with powdered sugar.)
- 1/4 cup canola oil
- 1 cup sugar
- 1 tsp pure vanilla extract
Mix the above ingredients together in a large bowl before adding the following dry ingredients:
- 2 cups unbleached flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
Mix until smooth. Then add:
- 1 Tbsp grated lemon zest (the zest of 1 lemon)
- 1 cup chopped strawberries
- (optional) 1/2 cup slivered almonds
Once you’ve folded in the last ingredients, spoon the batter into a lightly greased bread loaf pan. I was away from home and my vegan butter, so I used olive oil. Also, you can see that I doubled the recipe to make a second loaf, and used no nuts. Kids can be picky! If you do use almonds, reserve some to sprinkle across the top before baking.
Bake at 325 for about 1 hour. While it bakes, make a simple glaze by dissolving 1/4 cup of powdered sugar with some leftover strawberry or lemon juice. Let the loaf cool for about 15 minutes before inverting it onto a cooling rack. Flip it right side up to finish cooling. Drizzle the glaze on top and let it soak in a bit.
This is delicious served right away, or cold from the fridge the next day.