VEGAN LEMON POUND CAKE

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegan butter, at room temperature
1 cup granulated sugar
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1/2 cup unsweetened applesauce
1/4 cup soy milk
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (180°C). Grease and flour a loaf pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream the vegan butter and sugar together until light and fluffy.
Add the lemon zest and lemon juice to the butter mixture and mix until well combined.
Add the applesauce, soy milk, and vanilla extract to the mixture and beat until well combined.
Gradually add the flour mixture to the wet mixture, mixing until just combined.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.