Pound cake

Rich, buttery pound cake. So simple and so good. Modified slightly from Tracy's recipe. I was disappointed at first because it just tasted like yellow cake, but after spending a night covered on the counter, the crust softened up and the texture and taste became just right.


Pictured with silken tofu whip and strawberries.

Pound Cake
1/2 c. soy milk
1/2 tsp. apple cider vinegar
2 c. unbleached pastry flour
2 tsp. baking powder
pinch of salt
1/2 c. Earth Balance, room temperature
1 1/2 c. unrefined cane sugar
1 1/2 tsp. vanilla extract
1/2 tsp. artificial butter flavoring (optional, but I don't mind the chemicals)
3/4 c. aseptic silken tofu, extra firm

Preheat oven to 350F.

Stir the vinegar into the soy milk and set aside. Sift together flour, baking powder, and salt and set aside.

Beat EB and sugar until fluffy, then add extracts, tofu, and soy milk and beat until well incorporated. Gently whisk in the dry ingredients then pour into a lightly greased loaf pan. The batter will be fairly thick.

Bake on an upper oven rack for 50-55 minutes until crust is golden and it passes the toothpick test.

Variations: I think my next goal is to make this with some lemon zest, juice, and poppy seeds.