Becel® Lemon Pound Cake

Your hunger for a serving of cookie dough will be satisfied by this eggless version.

Ingredients

Preheat oven to 350 degrees F (190 degrees C). Grease and flour 9 x 5-in. (23 x 13 cm) loaf pan; set aside.
Beat Becel® Salted Plant-Based Bricks with sugar in large bowl with electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
Bake 1 hour. Cover loosely with aluminum foil and bake an additional 5 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely. Drizzle, if desired, with lemon glaze (see footnote).
Finish this loaf with a homemade lemon glaze. Combine 2/3 cup (150 mL) icing sugar with 2 tsp. (10 mL) lemon juice until smooth. Add more lemon juice, if necessary, to get desired consistency. Also works terrific with replacing 1 cup (250 mL) white flour with 1 cup (250 mL) wheat flour.
The metric measures for this recipes are as follows: 250 mL Becel® Salted Plant-Based Bricks, 250 mL sugar, 15 mL grated lemon peel, 2 mL salt, and 500 mL all-purpose flour.