Saturday, August 9, 2014

Tuscan Lemon Cake

Apparently Betty Crocker has gone vegan. No, I am not talking about me. If you have ever read my blog you know that I don't really enjoy baking, mostly because I am not good at it. It seems following directions is not inherent to my nature. Case in point- I had to redo the flour mixture three times before I got it right.

First try, I added the egg replacer to the flour. Incorrect! Second try, I used baking POWDER instead of baking SODA. Incorrect! Third times a charm, as they say!

I did make one adjustment to the recipe as written. The batter did not taste lemony enough to me so I added a teaspoon of lemon extract.  Taste your batter and decide if you think it needs it before adding it.

This cake is super moist.  The glaze recipe is very sweet; you can adjust the sweetness by adjusting the lemon, sugar and vegan butter to your liking.

Given the sweetness of the glaze, fresh raspberries served as a nice addition for garnish on the cake.

Nice job veganizing a classic lemon cake, Betty!

Lemon Pound Cake

For the cake:
1 1/2 cup sugar
1/2 cup vegan butter such as Earth Balance; softened
1 tablespoon applesauce
1 tablespoon Ener-G Egg Replacer (do not mix with water)
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 can full fat coconut milk (or 1 package So Delicious Culinary Coconut Milk)
2 tbsp lemon zest
3 tbsp lemon juice
1 tsp lemon extract
Baking spray

For the glaze:
2 cups powdered sugar
1/2 cup vegan butter
2 tbsp lemon zest
1/4 cup lemon juice

Preheat the oven to 325 degrees.

In a bowl using a hand mixer cream the sugar and vegan butter together at a high speed until smooth and creamy.  Add the applesauce and egg replacer and blend until incorporated.

In a second bowl add the flour, baking soda and salt.  Whisk until ingredients are combined.

Add a small amount of flour to the butter/sugar mixture and continue to mix with the hand mixer. When blended add a small amount of the coconut milk and continue to beat with the hand mixer. Continue the alternating the flour mixture and coconut milk until they are gone and you have a smooth batter. Add the lemon zest, juice and extract (if using) and beat quickly until combined.

Spray a bundt pan or other cake pan with baking spray.  Add the cake batter and smooth the top to ensure the batter is evenly distributed.

Bake at 325 degrees for 40- 50 minutes or until a bamboo skewer inserted into the cake comes out clean.

Remove from the oven and poke about fifteen shallow holes with a bamboo skewer (about the depth a using a fork would create).  Allow the cake to cool entirely before removing it from the pan.

Turn the cake upside down to remove and place on a cake plate or other platter.

To make the glaze, heat the vegan butter until it is melted.  Whisk in the powdered sugar, lemon zest and lemon juice until the mixture is very smooth.  Drizzle over the cake before serving.

Garnish with raspberries if desired.

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