Lisa's Luscious Pound Cake

A luscious pound cake with three variations that is sure to be a winner with your family.

3 C unbleached flour (may mix unbleached and whole wheat pastry flour)
2 C evaporated cane juice crystals or turbinado sugar
3 1/2 Tbsp Featherweight baking powder heaping
1 Tbsp salt
1 1/2 C your favorite soymilk, plain or vanilla
1/2 C your favorite soymilk, plain or vanilla
1/2 pkg Mori-Nu silken tofu, firm (blended until smooth)
1 Tbsp your favorite vanilla flavoring, alcohol-free
2 Tbsp lemon juice
1 C canola oil

Preheat oven to 350° F. Mix dry ingredients together in a blender; blend liquid ingredients and tofu together. Slowly pour liquid mixture into dry mixture and gently blend together. Be careful not to overmix. Batter will initially be coarse. Add 2 Tbsp lemon juice to the batter and mix briefly. Batter will become smoother from lemon juice. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 to 45 minutes before applying frosting or glaze.

Variations:

For lemon pound cake add lemon flavoring and/or 1/2 to 1 tsp grated lemon peel to batter.
For vanilla cake use Very Vanilla Silk soymilk and add a drop of vanilla to glaze.
For carob cake use 1 1/2 C turbinado, 1/2 C suscanat, 2 3/4 C flour, 1/2 C carob powder and 3 Tbsp Roma.

Glaze:
1 C confectioner's sugar (or blend evaporated cane juice crystals until it is powder and add a little cornstarch)
2 Tbsp water (or lemon juice for lemon glaze)

Carob Icing:
1 Tbsp your favorite soy margarine
1 1/2 C confectioner's sugar
1 Tbsp each carob powder and Roma
1-2 Tbsp warm water

Melt the margarine in a small saucepan and remove from heat. Sift sugar, carob, and Roma into the sauce pan; add 1 Tbsp warm water and mix thoroughly until smooth. Add a little extra water if too think.

Servings: 20-24

Recipe by Donna Green Goodman

This recipe appeared in the December 2006 Message Magazine. Used with permission. Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives