This recipe is slightly too much batter for one standard loaf pan (9" x 5") so I baked 4 cupcakes from the additional batter. Alternatively you can use a larger loaf pan (10" x 6") instead
Preheat the oven to 350℉ & grease a standard loaf pan *see note above
In a large mixing bowl combine the plant milk, vinegar, extract, salt, oil & sugar. Whisk to combine
Sift the flour with the baking soda directly into the bowl with the wet ingredients & whisk to a smooth batter
Bake for 18 minutes at 350℉ then turn the oven down to 325℉ for another 18 minutes then I like to turn the oven down to 300℉ to bake the rest of the way approximately 10 to 15 minutes longer or when a toothpick inserted comes out with moist crumbs not raw batter
Notes
Be sure to read all the notes for success above the recipe section Storage Vanilla Pound cake can be stored at room temperature for up to 5 days wrapped loosely to prevent drying. Freeze for up to 1 month wrapped well