I needed to use my sour cream, so why not use it to make a yummy pound cake! This moist desert tingles your tastebuds and makes your sweet tooth sing. Such an easy, simple recipe I'll definitely make it again.
1 cup Vegan butter
2 cup Pure cane sugar
1/2 cup Nondairy yogurt
1 cup Nondairy sour cream
2 tsp Vanilla extract
2 cups Unbleached all-purpose flour
1 tsp Baking soda
1/2 tsp Salt
Cinnamon Sugar topping-
1/2 cup Brown sugar
1/4 cup Pure cane sugar
1 tbsp Cinnamon
1/2 cup Chopped pecans
1 cup Powdered sugar
1/2 tsp Vanilla extract
1-2 tbsp Water
Preheat oven to 325F and grease a loaf pan
With a stand or hand mixer, cream vegan butter and sugar. Add sour cream, yogurt, and vanilla. Mix well.
In a small bowl, whisk flour, baking soda, and salt. Add to sour cream mixture and mix until combined.
In a small bowl, combine topping ingredients and set aside.
Pour half the batter into prepared pan. Sprinkle half of the topping over batter. Add the remaining batter and sprinkle the rest of the topping over the batter.
Bake for 30 to 40 minutes, or until a knife comes out clean. Cool completely before serving.
Drizzle with glaze