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looking for vegan lemon pound cake recipe!

topic posted Sat, October 29, 2005 - 7:24 AM by  Unsubscribed
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any ideas?
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  • Unsu...
     
    Geez. Pound cake without butter? I'm stymied. It's called "pound cake" BECAUSE of the butter. I guess you could try a soy margarine.
    • stymied is such a great word!

      yeah, i'll be checking back for the scoop
      hopefullysomeone posts it...
      • Here's a recipe I found online. Haven't tried it, but it sounds pretty good. If you make it (or another), let us know how it turns out!

        --- from www.veggieboards.com ---

        This one is excellent. It's called lemon loaf, but, trust me, it's her version of a pound cake, (she states: "A soy version of all-American pound cake...") and it tastes just like one:

        SOY SOUR CREAM LEMON LOAF - Patricia Greenberg "The Whole Soy Cookbook"

        2 C whole wheat flour (I prefer 1/2 whole wheat pastry and 1/2 all-purpose or all whole wheat pastry or all all-purpose - Strix)
        1 TB Baking Powder
        1/2 tsp salt
        Zest of 1/2 a lemon, grated
        2 TB ("EnerG") Egg Replacer
        1/2 C water
        3/4 C soy margarine, softened to room temperature
        1 C sugar
        1 C soy sour cream
        1 tsp vanilla extract

        1. Preheat oven to 325 degrees. Grease a 9 X 5-inch loaf pan or line it with parchment paper, letting the ends hang over the sides of the pan.
        2. In a large bowl, combine the flour, baking powder, salt, and lemon zest and mix well.
        3. Beat the egg replacer and water with an electric mixer until thoroughly combined. Add the margarine and sugar, beating until fluffy and almost white in color. Add the sour cream and vanilla and continue to beat until all the ingredients are well combined.
        4. Add the liquid mixture to the dry ingredients and mix until combined. Fill the loaf pan with the mixture. Bake for 1 hour, OR until wooden pick inserted into the middle of the loaf comes out clean. COOL COMPLETELY before removing parchment and serving.

        This is delicious!
    • Unsu...
       
      Actually, it was called "pound cake" because the original recipe called for a pound each of butter, sugar, and flour.

      Any vegan butter replacement should work okay. Of course, you might have to experiment with how much you use to compensate for the differences between the substitute and regular butter.
  • Yeah, I've wanted a good vegan pound cake recipe forever! I am always the one to advocate that it is so easy to make vegan versions of any baked good where one cannot even tell the difference. However, I just don't know how to do it. My grandmother is a pound cake queen--quite known for her pound cakes in my family--and to achieve the wonderfulness of them she only uses egg yokes and puts in extra of them. Her pound cake really is so good and I would love to be able to provide a vegan match to it, but I really don't know that it's possible. If anyone has a good vegan pound cake recipe, PLEASE share with the rest of us pound-cake-less vegans!
    • Honesty, how is soy margerine? I like european butter and dunno that I'll ever give it up... open but dunno.

      By the way, adding lemon essential oil -- maybe 10 drops -- to the recipe will make the lemony-ness really pop - YUM.
      • Honestly? It's great. Earth Balance--a non-hydrogenated margarine is absolutely amazing! It has a fabulous taste to it, and is healthier (which sounds kind of funny when you're talking about pure fat) than other margarines or butter. Delish!
        • cool. thanks. (yeah - typo heh)

          I have had Earth Balance and it was pretty good - not sure if it's the subtle texture difference or stubbornness that's made me resist the switch. I really like the smell of european creamery butter...

          I eat a lot of vegan stuff and when I do get cheese it's predominantly goat or sheep, but just haven't bothered experimenting with the fake dairy since I'm not in agony missing it nor about using it. Except soy milk - better than animal milk in my book, except when it clods up... (ew)

          Next, comments about Soy Sour Cream?

          Might as well get through the recipe...
          • Hmmm....I really haven't tried a whole lot of store-bought soy sour cream. Someone else might be better at telling you which ones are better or more sour cream-like than others. I do really love Wildwood plain soy yogurt and have substituted it for sour cream on occasion. It tastes so much like plain yogurt (from what I remember---it's been 4 years), or at least the most of any soy yogurt I have ever tried--and it really has that souryness of sour cream, which is why I have used it as a replacement before. However, it's not as thick as sour cream and certainly isn't a perfect substitute. Anyone have comments about store-brand soy sour creams? I too am curious to hear which ones are best.

            Oh, and about Earth Balance: make sure you get the buttery kind (I think the other is called baking or something like that). I don't care for the other kind much, but the buttery stuff.....fantabulous!
            • I wholeheartedly agree about Earth Balance. I'm also a butter lover but I find Earth Balance to be quite satisfying and delicious. As far as I know no one has ever been able to tell when I've used Earth Balance in things I used to make with butter.
              • cool.
                I'm ready to open up a wormhole in my cooking options. If I time building depth or breadth in caring for myself with a little finesse, improving in one area makes everything else run a little better too. yey.

                Because I generally enjoy cooking, learning can be fun! I'm interested in beefing up my vegan cooking sensibilities. (opp -no pun intended but i'll take it - hee!)

                :)

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