Prep time: 20 mins
Cook time: 55 mins
-2 cups all-purpose flour
-1 tbsp baking powder
-1/2 tsp salt
-1/2 cup vegan butter
-1 cup granulated sugar
-1 cup vegan sour cream
-2 tbsp coconut oil, melted
-1 tbsp lemon juice
Preheat oven to 350F, and place rack in center of oven.
Butter a 9x5x3inch loaf pan. Line bottom with parchment paper; butter the paper as well.
In a medium bowl, mix together flour, baking powder, and salt. Set aside. In a separate bowl, combine coconut oil and lemon juice. Set aside.
In a stand-up mixer or an electric handheld mixer, beat together the butter and sugar until light and fluffy. With the motor running, add vegan sour cream, scraping down the sides as necessary. The mixture will appear to have separated at this point, but it will come back together.
Alternating wet and dry ingredients add in 3 batches, scraping down the sides as needed, ending with the flour mixture until it just comes together. Do not over-mix.
Pour batter into prepared loaf pan. Bake until cake is golden brown about 50-55 minutes and a toothpick comes out clean when inserted in the middle.
Remove from the oven and let cool for 30 minutes. Flip out onto a buttered wire racks and allow the loaf to cool completely. Serve as you desired and enjoy!