Vegan Salt –the blog











{April 6, 2010}   Strawberry-Lemon Pound Cake

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 panI 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.

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Matt says:

Dangit, you’re making me hungry. See you around. =)



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