Chef Joey's Dairy Free Pound Cake

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 3 cups spelt flour (or cake flour)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup earth balance margarine
• 2 1/2 cups raw sugar (sifted)
• 1 1/2 cups egg substitute (i used nulaid reddi liquid egg-its fat and cholesterol free)
• 1/4 cup lemon juice (about 2 lemons plus the zest from both lemons)
• 1 cup vegan sour cream

Recipe

• 1 zest the lemons and set aside. do this before juicing as its easier.
• 2 set oven to 325'f.
• 3 grease a 16 cup tube pan. dust with flour by swirling it around the bottom and sides. then flour the tube as well. tap out the excess.
• 4 sift the spelt, baking powder and salt together in a medium bowl and set aside.
• 5 in the bowl of a stand mixer cream the margarine until it's light and fluffy.
• 6 add in the sifted sugar and beat for about 5 minutes making sure the sugar is well incorporated.
• 7 add the egg replacer in 1/4 cup increments until all added and make sure this is well mixed.
• 8 beat in the lemon zest and juice.
• 9 with a good rubber spatula add in the sifted dry ingredients until well mixed.
• 10 mix in the vegan sour cream.
• 11 put the batter into your prepared tube cake pan.
• 12 bake for about 1 1/2 hours. using a wooden kabob skewer test for done-ness. i stuck the skewer a few times near the middle as this is the thickest part. if it comes out clean then the cake is done.
• 13 cool on a metal rack for 15-20 minutes. then run a knife around the outside of the cake.
• 14 turn the cake onto the metal cooling rack and then put it right side up. let the cake cool completely.
• 15 you can make this a few days ahead.
• 16 wrap in tin foil and store in the fridge.
• 17 remove what you're going to eat before serving and let come to room temperature.
• 18 bon appetit!