Egg-less Starbucks "style" lemon pound cake.

I absolutely love the Starbucks lemon pound cake!! It's to die for!!
I am not a big fan of the number of eggs that go into pound cake and always on the look out for a good recipe. 

Whenever I see egg-less and pound cake together I go hmmmm can't be good. That's because I've tried several recipes that have been epic fails!! Too gooey, dense in the center, too crumbly and what not!! I stopped trying after being discouraged time and again. I tried this one after several months and was pleasantly surprised!! I loved it!! Its moist and airy and tart and sweet! Its a party in your mouth!!
The recipe can be easily made vegan if you choose. I will provide both variations.

2 cups of flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup sugar
zest of a lemon
½ cup olive oil
1 ½ tbsp water
1 cup plain Greek yogurt of soy yogurt for vegan version
1 tsp vanilla essence
¼ cup lemon juice
2oz unsalted butter or vegan butter, melted
Lemon Glaze
1 cup icing sugar
1 ½ tbsp lemon juice
Preheat the oven at 320 F. Grease a standard size loaf pan (9X5 or 10X6 inches)
Sift the flour in a bowl and combine with baking powder, baking soda, salt and sugar.
Add water, olive oil, Greek yogurt, Vanilla essence, lemon zest, lemon juice and melted butter and quickly combine all the ingredients to a smooth batter. Be very careful not to over mix. This is an important detail. The batter will be thick. Almost spongy like pancake batter that is left to sit for a while. 
Spoon the batter in the loaf pan and bake in the oven for 35-45 min or until a skewer comes out clean (You can cover the cake with foil and let it bake for longer). Carefully remove the cake from the form and let cool completely.
Mix icing sugar and lemon juice to a creamy mixture, spread over the cake and let it firm before slicing the cake.

Until next time.... XOXO


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