Get ready to experience a mind-blowing twist on the classic pound cake that will revolutionize your baking game! This Rosemary Lemon Vegan Pound Cake is not just a dessert; it's a culinary adventure that combines the unexpected warmth of rosemary with bright, zesty lemon in a plant-based masterpiece. Imagine a moist, tender cake that's so delicious, even non-vegans won't believe it's dairy-free. Whether you're a seasoned baker or a curious foodie, this recipe promises to elevate your dessert experience and impress everyone at your table.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Vegetarian
Serves: 8-10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted vegan butter, softened
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons freshly chopped rosemary
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with vegan butter and line with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Ensure there are no lumps in the dry ingredients.
- In a large mixing bowl, cream the softened vegan butter and granulated sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the vanilla extract, lemon juice, and freshly chopped rosemary to the butter-sugar mixture. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Fold gently until just combined, being careful not to overmix the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: garnish with additional fresh rosemary or a light dusting of powdered sugar.
Tips
- Room Temperature Matters: Ensure your vegan butter is softened but not melted for the perfect creamy texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and tender.
- Fresh Ingredients Are Key: Use freshly chopped rosemary and freshly squeezed lemon juice for the most vibrant flavors.
- Parchment Paper Trick: The overhanging parchment paper makes removing the cake a breeze and prevents sticking.
- Toothpick Test: Always check for doneness by inserting a toothpick in the center – it should come out clean.
- Cooling is Crucial: Let the cake cool completely before slicing to maintain its perfect texture and prevent crumbling.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 3g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
