soft, bright, tangy and sweet just like lemonade

Cake:

– 1/2 cup of softened earth balance butter

– 1 1/3 cup of sugar

– juice of 1 whole lemon

– 1 tsp lemon zest

– 1 tsp vanilla extract

– 2 tsp baking powder

– 3/4 cups of Strawberry Lemonade Kombucha

– 1 tsp salt

– 2 cups of gluten free (1:1 flour)

Glaze:

– 3 tbsp of Strawberry Lemonade Kombucha

– 1 cup of powdered sugar

1. Preheat your oven to 350° F and grease your loaf pan with butter, dust with flour and set aside

2. in a bowl, cream your vegan butter with your sugar

3. next add your lemon juice, vanilla, salt and baking powder until combined

4. alternating 1/2 cups of flour to 1/2 cups of Strawberry Lemonade Kombucha mix those into your butter and sugar mixture until smooth

5. next lemon zest

6. spread evenly into your loaf pan and bake for 45 – 50 minutes

7. steep black tea in hot water for 5 minutes, set aside to let cool

8. once it is cool add your strawberries and ice to the tea and drink

9. let your cake cool completely and mix your glaze

11. once the cake is fully cooled, cover in the glaze, top with strawberries and enjoy!