¼ c vegan butter
1 T ground flaxseeds
3 T water
1 ¼ c non-dairy milk
2 c whole wheat flour
¾ c sugar
1 ½ t baking powder
½ t baking soda
¼ t salt
1 ½ T poppy seeds
1 c powder sugar
6 mini loaf pans or 2 regular loaf pans. rubber spatula. 4
bowls: 1 small, 2 medium, 1 large. whisk. microplane. small sharp pairing
knife. cutting board.
preheat oven 375°
in a small bowl combine flaxseeds and water. set aside.
(find other flaxseed tips here)
wash, zest and juice lemons. to make it easier, you can roll
lemons on the cutting board with your hand, pushing down with a little bit of
pressure to maximize juice potential, before juicing. keep zest and juice
add butter and zest together, melt butter. let sit for 5 minutes.
it will smell amazing!
in a large bowl combine all dry ingredients. stir dry
ingredients for 30 seconds with the whisk.
in a medium bowl combine melted butter, soaked flaxseeds,
milk and half of the lemon juice. mix the wet ingredients together using the
form a hole in the center of the dry ingredients and pour in
the wet ingredients. slowly incorporate the dry ingredients to the wet using
the whisk. you want to fully combine the
batter without lumps. try not to over mix.
grease loaf pans. pour batter into pans and lightly tap pans
on the counter to remove any air pockets.
bake for 20 minutes for mini loaf pans or 30 minutes for larger loaf pans.
while the cakes are baking, combine powdered sugar and
remaining lemon juice in a medium bowl. it may look like there is too much
powdered sugar for the amount of liquid. just keep stirring, carefully. stir
mixture until there are no lumps. set aside.
after 20 minutes, pull cakes out of the oven.
let cool for 5 minutes. remove the cakes
from the pans and place on a plate. drizzle with lemon glaze. allow cakes to cool completely, then refrigerate.
lemon cakes can be stored in the refrigerator for up to a week in a sealed