So…I’ve been wanting a sour cream pound cake something bad the last few weeks! But after unsuccessfully locating a good vegan sour cream pound cake recipe, I took it upone myself to modify a few different recipes and came up with this –
3 cups of bread flour (can sub all-purpose)
1/4 tsp baking soda
1/8 tsp salt
1 cup of earth balance margarine – room temp
2 cups of sugar
1 cup of light brown sugar
2 tsp vanilla
6 Ener-g egg replacers
1 cup of toffuti sour cream – softened
3 tbsp lemon zest
2 tbsp lemon juice
1/8 cup poppy seeds
Preheat oven to 325 degrees.
Shift together flour, baking soda, and salt. Set aside. Cream butter, sugar, and vanilla. Add the ‘eggs’ to this mixture a couple tablespoons at a time, beating well after each addition. Mix in the sifted mixture. Add the sour cream, lemon zest, lemon juice, and poppy seeds. Mix well.
Pour into a greased bundt pan. Tap to release any air bubbles. Bake for 1 hour 25 minutes; or until golden brown on the edges (cook times may vary slightly depending on oven). Let cool for a few minutes before you remove it from the bundt pan…or you’ll end up with a very ugly pound cake (i.e. the one I made yesterday!).
I only photographed it once it was cut because as I removed it from the pan, a quarter of it felt like staying behind! So my beautiful star-shaped bundt cake turned out to be a bit crumbly! But despite its ‘unique’ appearance, it received rave reviews at the New Year’s Eve party and I’ve decided it tastes even more delicious when paired with a great glass of Riesling!
HAPPY NEW YEAR EVERYONE!