This moist and flavorful lemon blueberry pound cake is a perfect treat for any occasion. Made with simple ingredients and topped with a tangy lemon glaze, it's a delicious blend of sweet and tart flavors.
Zest of 1 lemon
125ml vegan yogurt
180ml plant-based milk
150g caster sugar
1/2 tsp lemon or vanilla extract
3 tbsp vegetable oil
3 tbsp lemon juice
250g flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
90g blueberries (toss 3/4 in flour)
30g icing sugar
1 tbsp lemon juice
2 tbsp lemon zest
Large bowl
Whisk
Loaf tin
Baking sheet
Preheat oven to 180°C (360°F). Grease and flour a loaf tin.
In a large bowl, whisk together plant-based milk, sugar, lemon juice, yogurt, oil, and lemon zest.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the floured blueberries.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Pour batter into the prepared loaf tin.
Top with remaining blueberries.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the tin before transferring to a wire rack.
Mix icing sugar and lemon juice to make the frosting.
Frost the cooled cake and sprinkle with lemon zest.
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