Vegan Pound Cake (Sponge Cake style)

Preparation

1. 1
   Step 1

   Preheat the oven to 180 °C top/bottom heat (160 °C fan oven). Grease a 25 cm loaf pan and line it with parchment paper.

2. 2
   Step 2

   Sift 360 g of flour and 1 packet of baking powder into a large bowl.

3. 3
   Step 3

   Add 200 g of sugar and 1 pinch of salt to the dry ingredients and mix everything well.

4. 4
   Step 4

   In a separate container, whisk together 360 ml of plant-based milk, 120 ml of oil, 2 tbsp of lemon juice, and 2 tsp of vanilla extract.

5. 5
   Step 5

   Add the liquid ingredients to the dry ingredients and briefly whisk until just combined into a smooth batter.

6. 6
   Step 6

   Pour the batter into the prepared loaf pan and smooth the top.

7. 7
   Step 7

   Bake the cake on the middle rack for approx. 55 minutes, until a wooden skewer comes out clean.

   Timer · 55 min
8. 8
   Step 8

   Remove the cake from the oven and let it cool in the pan for 20 minutes.

   Timer · 20 min
9. 9
   Step 9

   Lift the cake out of the pan and let it cool completely on a wire rack.

10. 10
    Step 10

    For the glaze, mix 125 g of powdered sugar with 2 tbsp of water or lemon juice and drizzle over the cake, or dust with powdered sugar.