Vegan Lemon Sour Cream Cake
INGREDIENTS:
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup soy margarine, room temperature
* 2 cups granulated sugar
* Equivalent of 3 eggs (powdered egg substitute works well for this recipe)
* grated zest of 1 large lemon
* 1 cup vegan sour cream
* Lemon Glaze:
* 2 tablespoons fresh lemon juice
* 2 cups sifted confectioners' sugar
PREPARATION:
Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.
In a mixing bowl with hand-held electric mixer, cream 1 cup soy margarine and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.
Beat in egg substitute. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently.
Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes.
Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
Serves 12 or more, depending on size of servings.
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