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