Lemon Pound Cake

Over the years this lemon pound cake has become one of the (if not my thee) favorite cake that I bake.  I have make it for friends, for my students, for events and most importantly for myself(!).

I use Emily Luchetti’s recipe [Emily Luchetti’s website] the she shared on Good Cookin’ With Bruce Aidells on The Live Well Network about 12 years ago.

To make it plant-based I use vegan butter (you can buy it or make Miyoko’s butter recipe),  replace the 2 eggs with 1/2 cup of of unsweetened apple sauce and for the butter milk you can add a teaspoon of vinegar or lemon to plant-based milk or dilute some vegan yogurt (again you can buy that or make Miyoko’s yogurt recipe.)

To make it extra lemony, you can use a little more lemon zest in the cake and use more lemon juice in the syrup. I ran out of sugar when I made the cake pictured below and had to use the equivalent amount of honey which made the syrup be more liquid-y (?)(coz honey is a liquid it didn’t occur to me that there would be so much more liquid) and it made the cake more moist,  and somehow more lemony.

Thank you to Emily Luchetti for sharing this amazing cake with us and for Bruce Aidells for having her on his show!!!

PS. And all hail Vegan Queen Miyoko Schinner! Expect to see me make some of her amazing recipes here in the future.  And don’t buy shit from the company she started Miyoko’s Creamery coz the board fucked her over and she is no longer associated with the company!  To find out how to make the stuff they sell in the stores, go to her Youtube channel or buy her classic vegan cookbooks.

Enjoy the lemon pound cake porn below and make the cake yourself. It is pretty easy. And you can make it in a regular cake pan but is really pretty in a bundt pan.