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Pound Cake

Pound Cake

  • Author: Eric
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings 1x
  • Diet: Plant-based

Description

Discover a moist and tender classic Pound Cake recipe crafted with rich, plant-based ingredients. Perfectly balanced with a luscious crumb and bright citrus notes, this easy-to-make cake is ideal for any occasion from cozy afternoons to festive gatherings. Versatile and satisfying, it can be customized with various delightful twists like chocolate swirls, berries, and warm spices to brighten your day and satisfy your sweet cravings.

Ingredients

Scale

Main Ingredients

  • 1 cup plant-based butter, softened
  • 1 1/2 cups natural sugar
  • 3 cups all-purpose flour
  • 4 large eggs
  • 1 cup plant-based milk
  • 2 tsp baking powder
  • 1 tsp natural vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 tsp freshly grated lemon zest
  • Pinch of salt

Instructions

  1. Prepare Your Ingredients and Pan: Preheat your oven to 350°F (175°C). Grease a loaf or bundt pan with plant-based butter or line it with parchment paper for easy removal. Ensure all ingredients, especially plant-based butter and eggs, are at room temperature for smooth blending.
  2. Cream Butter and Sugar: In a large bowl, beat the plant-based butter with the natural sugar until light and fluffy. This incorporates air to help create a tender cake crumb.
  3. Add Eggs and Vanilla Extract (natural): Beat in the eggs one at a time, letting each fully incorporate before adding the next. Stir in the natural vanilla extract to infuse the batter with a warm aroma.
  4. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt to evenly distribute the raising agents.
  5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and plant-based milk to the butter mixture, beginning and ending with the dry ingredients. Stir gently after each addition to avoid overmixing, which can toughen the cake.
  6. Add Apple Cider Vinegar and Lemon Zest: Mix in the apple cider vinegar and freshly grated lemon zest to add moisture and a fresh citrus brightness that enhances flavor.
  7. Bake: Pour the batter evenly into your prepared pan. Bake at 350°F (175°C) until the top is golden and a toothpick inserted in the center comes out clean, about 50-60 minutes depending on your oven and pan size.
  8. Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, preserving its moist texture.

Notes

  • Use room temperature butter, eggs, and milk for better mixing and texture.
  • Do not overmix the batter to keep the cake tender.
  • Spoon and level the flour to avoid a dense texture.
  • Consider adding a natural gelling agent for extra moistness if experimenting.
  • Start checking cake doneness 5 minutes before the minimum baking time.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 320
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: Pound Cake, Plant-Based Cake, Moist Cake, Dairy-Free Cake, Vegan Cake, Easy Pound Cake

Find it online: https://smartmealsguide.com/pound-cake/