Thursday, January 24, 2013

Pink Lemonade Pound Cake

This pound cake is only the cutest pound cake you will ever make! Don't be afraid to change up the heart shape and color to fit other holidays or special occasions, just make sure it's a small cutter. Alternatively you can double up the recipe so the loaf is higher allowing for a larger shaped cut. Of course if you just want a lovely lemon pound cake, pour it all in a loaf pan and forget the fuss and muss.

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This moist pound cake is spiked with lemon juice, lemon zest and cute little pink hearts. A perfect gift for any valentine.

Pink Lemonade Pound Cake
1 pound cake
1 1/2 cup organic cane sugar

1 cup melted vegan butter
1/4 cup melted coconut or canola oil
zest from 2 lemons
2 tbl lemon juice
2 tsp vanilla extract
6 oz soft, silken tofu
1/4 cup water
1 tbl ener-g egg replacer
2 3/4 cups all-purpose flour
1 tbl baking powder
1 1/2 tsp salt
1/2 cup vegan sour cream
pink food coloring
small 1" heart cookie cutter

Preheat the oven to 350. Line and grease a loaf pan.
Cream together the sugar, butter and oil until light. Add the lemon zest, juice and vanilla.
In a blender, combine the tofu, water and egg replacer. Blend for 1-2 minutes until thick and creamy.
Add the tofu to the sugar mixture and blend.
Add the flour, baking powder and salt. Mix until smooth. Add the sour cream and mix.
Divide the mixture in half and color one half with pink food coloring.
Pour the pink batter into the load pan and bake for 35 minutes until a toothpick inserted in the center comes out clean.
Once the pink loaf is cool, cut into 1/2" slices and stamp out hearts.
Place the hearts tightly back to back in a new, lined and greased loaf pan. Pour the remaining batter over the top and bake for 35 minutes.

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