Vegan lemon olive oil pound cake
This vegan Lemon Olive Oil Pound Cake has it all: a moist, tender crumb and a slightly crackly crust made even more delicious by a lemony glaze. Bake it into cute little mini loaves, like I did, or in a single loaf.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 18 slices
For the lemony glaze:
- 2 tbsp lemon juice
- 2 tbsp cane sugar or turbinado sugar
Preheat the oven to 325 degrees.
Prep your loaf pan/pans. I baked these in three 5 1/2 by 3 inch loaf pans, but you can use a single 9 by 5 inch pan. Spray the pans with some oil and line the bottom and sides with parchment paper.
In a bowl, whisk the flour with the baking powder, baking soda, and salt.
In a large bowl, or in the bowl of a stand mixer, whisk the olive oil and the sugar at medium speed, for about a minute.
Add the egg replacer powder, vanilla, lemon juice and milk, and continue to beat until well mixed, about 2 minutes.
Add the dry ingredients to the wet in two batches, beating for no more than 20 minutes after each addition. Scrape the sides and the bottom of the bowl with a spatula to ensure everything is evenly mixed.
Pour the batter evenly into the pan or pans you're using. If using mini loaf pans, like I did, place them on a baking sheet before placing in the oven.
Bake for 40-45 minutes in the mini loaf pans, or an hour in the regular sized loaf pan. When your timer goes off, check if the cake is done by inserting a toothpick in the center of the loaf. If it comes out clean, or with a few crumbs sticking, it's done. If you get wet batter, it needs more time in the oven.
Cool the loaf pans on a rack until cool enough to handle, and then turn the cakes out. Glaze while still warm.
Make the lemony glaze:
In a small saucepan, melt the sugar with the lemon juice. When it comes to a boil, turn off.
Make small holes in the top of your cake with a toothpick and brush the glaze on. Let the cakes cool thoroughly before slicing.