Vegan Lemon Pound Cake with Coconut Yogurt
Ingredients
Wet
- 1/2 cup freshly squeezed lemon juice, room temperature
- 3/4 cup coconut yogurt, room temperature
- 1/2 cup coconut oil
Dry
- 2 1/4 cups all purpose flour
- 1/2 cup sugar of choice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 lemon zest
- 1/4 tsp turmeric powder
- 1/4 tsp sea salt
Preparation
Preheat oven to 180 Celsius. Grease the loaf pan and set aside.
In a mixing bowl, sift flour. Add sugar, baking powder, baking soda, salt and mix well.
In a separate bowl combine lemon juice, lemon zest, oil, yogurt and turmeric powder.
Add wet ingredients into dry and mix until smooth.
Slowly pour batter into a greased loaf pan.
Bake for 55 minutes or until a butter knife inserted through the center comes out clean.
Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.
