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Vanilla Pound Cake with Lime Glaze

Because of their fat content, smooth texture, and moisture content, silken and soft tofu are good choices as substitutes for eggs in baked goods.

Ingredients: 

Ingredient Set Name: 

Vanilla Pound Cake

Ingredients: 

Ingredient Line: 
5 oz. silken tofu, drained
Ingredient Line: 
⅔ cup sugar
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¼ cup canola oil
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¼ cup vanilla soymilk
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2 tsp. vanilla extract
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1 ½ cups cake flour
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1 ½ tsp. baking powder
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1 tsp. baking soda
Ingredient Line: 
½ tsp. salt

Ingredient Set Name: 

Lime Glaze

Ingredients: 

Ingredient Line: 
⅓ cup confectioners' sugar
Ingredient Line: 
1 Tbs. lime juice

Instructions: 

  1. To make Vanilla Pound Cake: Preheat oven to 350F. Coat 9x5-inch loaf pan with cooking spray.
  2. Blend tofu, sugar, oil, soymilk, and vanilla extract in food processor until smooth.
  3. Whisk together cake flour, baking powder, baking soda, and salt in large bowl. Fold in tofu mixture. Pour into loaf pan, and bake 30 minutes, or until toothpick inserted in center comes out clean.
  4. Cool in pan 5 minutes, then unmold and cool on wire rack until just warm.
  5. To make Lime Glaze: Whisk together sugar and lime juice in small bowl until smooth. Drizzle over top of cake. Cool cake completely before serving to allow glaze to set.

Nutrition Information: 

Calories: 
343
Protein: 
4 g
Total Fat: 
10.5 g
Saturated Fat: 
1 g
Carbohydrates: 
58 g
Cholesterol: 
mg
Sodium: 
547 mg
Fiber: 
1 g
Sugar: 
30 g
Yield: 
Serves 6

Comments on this Recipe

This is really good and very easy to make. It doesn't last long in our house! Next time I am going to double the recipe and make two and see how freezing one of them works out.

I loved this. I used vanilla flavored tofu I found in the grocery store, it said it was a "starter" for non-dairy shakes and desserts, so I did cut back on the vanilla extract to 1 tsp.

This is a lovely cake that works well as a breakfast bite. I have made it twice now in a two-week time frame. (1 Silken Tofu package makes 2 cakes) Will certainly make it again. Try it. It is quite simple to put together.

This is so easy to make and so good. I have made it several times and can't keep my fingers off of it.

I have been making this recipe for years now. As a continued request, I have been working hard to perfect the vegetarian pound cake. If no soy milk available, milk works just fine. I also use my ninja (like a blender) which blends the mix so well! Thanks for such a great recipe I can always rely on!

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