Pecan Butter Poundcake with Apricot Lemon Glaze

Ingredients

2 cups all-purpose flour

1 cup finely chopped pecans

1 cup vegan butter

1 cup coconut sugar

2 flax eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

1 cup almond milk

Optional: 1 cup almond flour

1 cup apricot preserves

1/4 cup lemon juice

1 cup powdered sugar

1 tablespoon lemon zest

Optional: 1 teaspoon almond extract
Directions

see next page