Low Sodium Vegan Lemon Pound Cake

Total time1 hr 45 min

Prep time20 min

Cook time55 min

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the cake

1 ¾ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup vegan butter, softened
1 cup organic cane sugar
2 tbsp lemon zest (from about 3 lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract
¾ cup plant-based milk

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Stir together the ground flaxseed and 6 tbsp water in a small bowl until combined, then set aside for 10 minutes until thickened and gel-like.
2
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.

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