after a week of this . . .

Backpacking in Olympic National Forest, Washington . . . I was definitely in the mood for some civilized food and relaxation: Lemon Pound Cake to be eaten in the afternoon while in my comfy bed, no less. Indeed, it was a little specific and a bit preverse to want a sublimely starchy, summery, lemony cake while trouncing through the lush/jungly terrain, but I couldn't help myself -- I wanted a slice of confection -- one that was dense and would really tide me over until dinner. Anything to not be eating dried fruit, instant oatmeal and cous cous, really.

Lemony Pound Cake
from Veganomicon cookbook (listed there as "Vanilla-Yogurt Pound Cake)
Preheat oven to 325 degrees, butter (veg margerine of your choice) and lightly dust a 9" x 5" loaf pan, if you have one, but any cake pan will do.
1/2 c tofu (blended in food processor)
1/2 c soy yogurt (plain or vanilla)
1/2 c canola oil
2 tsps vanilla extract
3/4 c non-dairy milk
1/2 -1 tsp lemon zest
2 c flour
1 1/4 c sugar
3 tbsp arrowroot powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Mix all dry ingredients in a large bowl, set aside. Mix all wet ingredients together, whisking to thoroughly combine. Gently add wet mixture to dry and stir until a thick, homogeneous batter has formed. Pour the batter into the floured cake pan and bake for 60-65 minutes. If you can wait for this butter, moist cake to cool to room temperature before slicing, it will turn into nicely formed slices. Dust with powdered sugar and serve with berries if you please. Perfect for noshing on while reading a novel instead of doing homework.

The crumb of this cake is so toothsome and delicious -- a little toasting of the slices the next day really perks them up too.

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