Vegan Pound Cake with Lemon

I used Bobs 1 to 1 gluten free and some super fine almond meal. I also used kite hill cream cheese successfully. I always always ALWAYS weigh my baked items. It pays off everytime. This cake was sweet and lemony without being over bearing. Moist and fully cooked as a gluten free vegan pound cake is hard and this recipe DELIVERS. Definitely recommend

Not too sweet, and the lemon really stands out! The glaze lends a great tartness. We find ourselves going back for another slice. This keeps well in the refrigerator for a few days, too. I've made this a few times, and our favorite cream choice was 4oz of homemade cashew sour cream (cashews, water, lemon juice, apple cider vinegar) and 4oz of Kite Hill-brand cream cheese. Mix these together with the extracts before adding to the sugar/butter/zest mixture. It turns out so moist and evenly baked all the way through.