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Vegan Earl Grey and Lemon pound cake slices.
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Earl Grey and Lemon Pound Cake

A soft and moist Earl Grey cake paired with a simple lemon icing. This pound cake is fragrant, flavorful, and fresh. It's the perfect afternoon snack or delicate dessert.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Makes 8 servings

Ingredients

Earl Grey Milk

  • 1 c unsweetened soy milk
  • 3 tsp Earl Grey tea leaves or 2-3 Earl Grey tea bags

Earl Grey Pound Cake

  • 1¾ c all-purpose flour
  • ¼ c cornstarch
  • 1 tsp Earl Grey tea leaves finely ground
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 c Earl Grey milk
  • ½ c avocado oil
  • ¾ c granulated sugar
  • 2 flax eggs see ingredient list above for more info
  • 2 tsp lemon juice
  • 1½ tsp lemon zest

Lemon Icing

  • 2 tbsp lemon juice
  • ½ tsp lemon zest
  • ¾ c powdered sugar

Instructions

First, make the Earl Grey milk.

  • In a small saucepan over medium heat, combine the soy milk and 3 tsp of Earl Grey tea leaves. Heat until simmering (about 2-5 minutes), stirring frequently to prevent the milk from scorching.
  • Once simmering, remove the saucepan from the heat and let the tea steep while you prepare the rest of the ingredients.

Next, make the cake.

  • Preheat your oven to 350℉ (180℃) and lightly oil a 9x5" loaf pan.
  • In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and tea leaves.
  • Next, strain the tea leaves from the soy milk and give the milk a quick whisk (to make sure it's not too hot!) then add the avocado oil, sugar, flax eggs, lemon juice, and lemon zest and whisk until thoroughly mixed.
  • Add the wet ingredients to the dry and gently fold with a rubber spatula until just combined.
  • Pour the cake batter into the prepared loaf pan, smooth out the top, then bake for 55-60 minutes, or until a knife inserted in the middle of the cake comes out mostly clean. Let the cake cool for at least 10 minutes before removing it from the pan.

Finally, time for the icing.

  • While the cake cools, whisk together the remaining lemon juice and lemon zest with the powdered sugar until smooth.
  • Slowly pour the icing over the top of the pound cake, letting it drip down the sides.
  • Slice with a sharp knife and enjoy!

Nutrition

For one serving:  Calories: 376 cal | Carbohydrates: 58 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Sodium: 257 mg | Potassium: 99 mg | Fiber: 2 g | Sugar: 32 g |