For the lemon pound cake
1 ½ cups all purpose flour
1 tbsp. apple cider vinegar
1 tsp. baking powder
1 tsp. vanilla extract
1 cup granulated sugar
¾ cup Natura Barista Oat Milk
½ cup vegan butter¼ cup vegan liquid egg (or your favourite egg replacement)
Zest and juice from 1 big lemon
For the lemon syrup
Zest and juice from 1 lemon
3 tbsp. Powdered sugar
For the lemon icing
1 cup powdered sugar
Juice from 1 lemon
1 tbsp. Natura Barista Oat Milk
1 tsp. Vanilla extract
_________________________________________________________________________________________
INSTRUCTIONS
Preheat the oven to 350 F. Grease a loaf baking pan.
Mix the Barista Oat Milk with the apple cider vinegar, set aside for 10 minutes.
In a large bowl, mix the sugar and lemon zest, mix well using your fingers. Add the lemon juice and vegan butter, cream using a hand stand mixer or a Kitchen aid for 4 – 6 minutes or until the butter has turned almost white.
Add in the liquid vegan egg, milk mixture and vanilla extract. Mix until smooth. Add the flour 1/2 at the time, followed by the baking powder.
Pour the cake batter into the prepared oiled baking pan. Bake for 45-55 minutes or until the cake is golden brown and fully cooked, or when a toothpick comes out clean.
Allow the cake to cool for 15 minutes.
Mix the lemon juice and powdered sugar to make a lemon syrup. Pour the syrup on top of the lemon loaf while it is still warm. Brush to make sure it covers the entire cake.
Allow the cake to fully cool before pouring the icing on top of it, evenly.
Enjoy!
