Recently a friend asked me to share my pound cake recipe, which I adapted from the clever and inspiring Veganomicon cookbook. This recipe is way tasty, but try not to over-bake! Moistness will be lost and you will find yourself sad and cotton-mouthed and just might be so depressed that you go on a pound cake binge. Which is kind of circular logic, but hey, you’re emotional!
Preheat the oven to 325
1/2 yogurt (vanilla preferred)
1/2 cup blended silken tofu (I just use half a block)
1/4 cup milk
1 1/4 c sucre (that’s sugar, duh!)
1/2 cup buttah
2 tspn vanilla extract
1 scraped vanilla bean (optional)
zest from 1 lemon/lime and 1 orange, plus juice
2 c AP flour
2 TBSPN arrowroot powder
1 1/2 tspn baking powder
Combine ingredients, transfer to a loaf pan and bake in oven for an hour. DO NOT open oven for first 45 minutes!!! At around 55 minutes stab with a toothpick to see if it is done. Remove from oven, cool a bit, remove from pan, enjoy it warm. I like mine with jam and cream.
This recipe works great when doubled. Cake can be frozen if wrapped well. No one can tell the difference if you warm it up a bit before serving. Great for impromptu coffee klatches with the girls.
On a completely unrelated note (oh, is it?), today my husband ventures to the credit union to start the ball rolling on the 3, yes, THREE!, loans we need to get to remodel the kitchen. Two refinances, one HELOC. Our house in PA has a 5 year arm on it which is about to change and our rate on our FL house pretty much sucks, so we will definitely see an improvement in our payments even after taking out equity. Whatever equity is left after this whole real estate bubble thing.
Maybe I should Fed-ex the appraiser a frozen pound cake…with warming instructions.