Delicious, relatively healthy pound cake

Jesse and I live by some black berry bushes which are currently producing a lot of berries. I wanted something to eat them with, and found myself craving a pound cake. But, after looking at some recipes for pound cake, I decided I would never eat one again (they are called pound cakes for a good reason).

Then I stumbled upon an excellent recipe for a lemon vegan pound cake. This recipe is adapted from it. The original can be found in Veganonicon (a wonderful vegan cookbook you can purchase here). It is so good….honest…cross my heart.

Healthy Version of Pound Cake

1/2 cup plain, non-fat yogurt
1/2 cup blended silken tofu (blend the tofu first then measure it out)
3/4 cup non-fat milk
1 cup sugar
1/2 cup canola oil
2 tbsp vanilla extract
1 tsp lemon zest
1 cup all purpose unbleached flour
1 cup whole wheat pastry flour
3 tbsp cornstarch
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees, and lightly grease a loaf pan (or you could double the recipe and use a bundt pan–but flour it instead of greasing it). Mix the wet ingredients and the sugar in a large bowl. Mix the dry ingredients in a smaller bowl, and combine with the sugar mixture. Mix until smooth and spoon into pan. Bake for approximately 40 minutes, or until a knife can be poked into the center of the loaf and come out clean.