CHEF JOEY'S DAIRY FREE POUND CAKE

Steps:

• Zest the lemons and set aside. Do this before juicing as its easier.
• Set oven to 325'F.
• Grease a 16 cup tube pan. Dust with flour by swirling it around the bottom and sides. Then flour the tube as well. Tap out the excess.
• Sift the spelt, baking powder and salt together in a medium bowl and set aside.
• In the bowl of a stand mixer cream the margarine until it's light and fluffy.
• Add in the sifted sugar and beat for about 5 minutes making sure the sugar is well incorporated.
• Add the egg replacer in 1/4 cup increments until all added and make sure this is well mixed.
• Beat in the lemon zest and juice.
• With a good rubber spatula add in the sifted dry ingredients until well mixed.
• Mix in the vegan sour cream.
• Put the batter into your prepared tube cake pan.
• Bake for about 1 1/2 hours. Using a wooden kabob skewer test for done-ness. I stuck the skewer a few times near the middle as this is the thickest part. If it comes out clean then the cake is done.
• Cool on a metal rack for 15-20 minutes. Then run a knife around the outside of the cake.
• Turn the cake onto the metal cooling rack and then put it right side up. Let the cake cool completely.
• You can make this a few days ahead.
• Wrap in tin foil and store in the fridge.
• Remove what you're going to eat before serving and let come to room temperature.
• Bon Appetit!