Buttery| moist| and lemony sweet| Iced Lemon Pound Cake from Starbucks may taste like a bite of Summer| but a slice will run you 470 calories. That’s more than most people eat for lunch! It’s a crime| actually| when you could just as easily enjoy a slice of this veganized version that ¡ª get ready for this ¡ª has almost 200 fewer calories!
Also buttery (without the butter)| moist| and lemony sweet| this cake is made with almond meal so you’ll also get a little extra fiber and protein. Equally perfect to enjoy as a breakfast treat with a low-calorie smoothie or to serve at an elegant brunch| this cake will calm your lemon pound cake cravings and fool anyone who’s skeptical that a vegan cake could taste this good.
Lemon cake:1 cup unsweetened organic soy milk1 teaspoon apple cider vinegar1 cup plus 2 tablespoons white whole-wheat flour1/3 cup almond meal (ground raw almonds)1 1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup sugar1/3 cup canola oilJuice from half a small lemon (about 1 tablespoon)2 teaspoons pure lemon extract
Lemon Icing:1/2 cup powdered sugar1 tablespoon unsweetened organic soy milk1/2 teaspoon lemon extract