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1
Zest the lemons and set aside. Do this before juicing as its easier.
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2
Set oven to 325'F.
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3
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.
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4
Sift the spelt, baking powder and salt together in a medium bowl and set aside.
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5
In the bowl of a stand mixer cream the margarine until it's light and fluffy.
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6
Add in the sifted sugar and beat for about 5 minutes making sure the sugar is well incorporated.
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7
Add the egg replacer in 1/4 cup increments until all added and make sure this is well mixed.
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8
Beat in the lemon zest and juice.
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9
With a good rubber spatula add in the sifted dry ingredients until well mixed.
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10
Mix in the vegan sour cream.
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11
Put the batter into your prepared tube cake pan.
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12
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.
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13
Cool on a metal rack for 15-20 minutes. Then run a knife around the outside of the cake.
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14
Turn the cake onto the metal cooling rack and then put it right side up. Let the cake cool completely.
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15
You can make this a few days ahead.
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16
Wrap in tin foil and store in the fridge.
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17
Remove what you're going to eat before serving and let come to room temperature.
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18
Bon Appetit!
