Moist, tender and bursting with the fresh flavors of rosemary and lemon! This vegan pound cake is a delicious crowd pleaser that's made with a surprising ingredient in place of butter.
Preheat the oven to 350°.
Lightly oil a 9-inch loaf pan.
In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt.
Place the tofu, sugar, and vanilla into a separate, large mixing bowl. Beat together using an electric mixer on high speed, just until fully mixed, about 2 minutes (some small lumps are okay).
Add the coconut milk, lemon juice and zest. Beat about 1 more minute, until blended.
Add the flour mixture, about ⅓ at a time, beating well between additions, until completely blended, adding the rosemary along with the last addition.
Transfer the mixture to the prepared loaf pan and smooth out the top with a spatula.
Bake for 50-55 minutes, until a toothpick inserted into center comes out clean.
Transfer the cake to a cooling rack and allow it to cool completely before removing it from the pan.
Slice and serve.