Lemon Cake

Lemon Cake with Lavender Glaze

This recipe uses no dairy, and a powdered egg substitute in place of eggs, so it's suitable for a vegan diet. Using an egg substitute also makes this cake lower in fat and cholesterol than a traditional cake recipe - but I promise you won't miss a thing!

1/2 cup Earth Balance vegan buttery sticks (1 stick)
1 1/3 cups organic cane sugar
2 eggs, using a powdered vegan egg subtitute
3 cups organic unbleached flour
1 tablespoon baking powder
3/4 teaspoon salt
2 cups soy milk or almond milk
2 teaspoons lemon essence
1 teaspoon vanilla
4 tablespoons lemon zest
4 drops organic yellow food coloring

Note:  for a reduced sugar recipe used 1 1/3 cup Sugarleaf (stevia and sugar combination)

Preheat oven to 350 degrees. Prepare a bundt or loaf pan, two 9-inch cake pans, or 24 cupcake wells.
In a large mixing bowl, beat the margarine and cane sugar until fluffy. Prepare the egg substitute according to package instructions, then beat into the margarine and sugar mixture.
In a separate bowl mix the flour, baking powder and salt. Sift together three times, to fully aerate the flour. Add half of the flour mixture and half of the soy milk to the margarine mixture and blend well. Add the remaining flour and soy milk. Blend again. Add the vanilla, lemon extract, lemon zest and organic food coloring. Blend at medium speed for an additional 2 minutes.
Pour into a prepared pans, and bake at 350 degrees. Depending on what shape pan or forms you use the baking time will differ: 20-25 minutes for 9 inch rounds, or individual forms or cupcakes; or 35-40 minutes for a bundt or loaf pan. When done the top of the cake will spring back when touched or a toothpick inserted will come out clean.

Lavender Glaze:
3 cups vegan powdered sugar, sifted thoroughly
2 tablespoons non-hydrogenated vegetable margarine, room temperature
2 tablespoons soy milk (or almond milk), plus more if needed
2 drops lavender essence (see recipe below)
1/2 teaspoon vanilla

Whisk the powdered sugar, margarine, soy milk, vanilla and lavender essence together until creamy, and just thick enough to drizzle over your cake. Add more soy milk if necessary. Drizzle over the cake while the cake is still a little warm.

Fresh Lavender Essence:
Combine 1/2 cup dried lavender blossoms and 2 cups of vodka in an airtight jar. Seal and let sit in your refrigerator for several days. Strain the blossoms and store in a sealed container.

In a pinch, you can also combine 2 cups water, 1/2 cup sugar and 1/4 cup dried lavender blossoms in a small saucepan. Bring to a simmer and reduce by half. Let cool, strain, and use as a scented simple syrup.

PS. Gen’s Guiltless Gourmet and this website are not intended for medical advice. Please always consult a doctor for specific dietary needs. Also remember to read the labels on food products as additives and ingredients may vary from country to country. 

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