Vegan Lemon-Poppy Pound Cake
7
Points®
Temps total: 50 min • Préparation: 10 min • Cuisson: 40 min • Portions: 12 • Difficulté: Facile
Lovely and lemony. Just the right balance of sweet and tart.
Ingrédients
Olive oil cooking spray
2 spray(s)
All-purpose flour
2 cup(s)
Baking powder
1 tbsp(s)
Table salt
1 tsp(s)
Sugar
¼ cup(s)
Canola oil
2 tbsp(s)
Maple syrup
½ cup(s)
Poppy seeds
2 tbsp(s)
Fresh lemon juice
¼ cup(s)
Lemon zest
1 tbsp(s)
Regular plain soy milk
1 cup(s)
Instructions
1
Preheat oven to 350ºF. Coat a 9- X 5-inch loaf pan with cooking spray.
2
In a large bowl, sift together flour, baking powder and salt.
3
In another bowl, using an electric mixer, beat together sugar and oil. Add maple syrup, poppy seeds, lemon juice and zest; beat again.
4
Add about 1/3 of flour mixture to sugar mixture and then stir in 1/3 cup soy milk; beat until just combined. Add another 1/3 of flour mixture and 1/3 cup soy milk; beat until just combined. Repeat with remaining flour mixture and soy milk, being careful not to over beat batter.
5
Pour batter into prepared pan. Bake until top of cake springs back to the touch and a tester inserted in center of cake comes out clean, about 35 to 40 minutes. Slice into 12 pieces and serve. Yields 1 piece per serving.
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