added this 18 years ago
Lemon Cake
What you need:
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large lemon
1/2 cup margarine (melted)
1 cup brown sugar
2 egg substitutes
2/3 cup soy milk
1/2 teaspoon vanilla
1/4 cup powdered sugar
What you do:
Mix dry ingredients (except sugars). Finely grate lemon peel and stir it in. Squeeze the lemons juice into a small bowl, mix with powdered sugar, and set aside (this is the glaze). Beat margarine and brown sugar together, add egg replacers, and add flour and soy milk. Add vanilla and mix well. Pour into a greased loaf pan and bake at 350 degrees for an hour. Let cool for at least 20 minutes, turn out onto a cooling rack, and drizzle with glaze.
Preparation Time:
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SO HOW'D IT GO?
I had a lemon craving tonight, found this recipe and so I went in my kitchen and whipped these up in a flash! I followed the recipe, made some lemon frosting and topped them with chopped pecans which made them so good. I baked the cupcakes for 30 minutes and they came out perfect. Thanks for the recipe. I added more lemon juice for that "lemony" flavor. So worth it!
I baked this cake last night and it turned out wonderfully! I wanted to try something different than my old, chocolate stand-by. Following everyone's advice, I added the peel of two lemons to the cake mix and used the juice from both lemons in place of some of the soymilk. I actually mixed the soymilk and lemon juice without thinking (just trying to make sure I had the correct 2/3 of a cup), and ended up making a buttermilk with my soymilk in doing so. I used 1/2 c. brown sugar and 1/2 of white sugar, just because I didn't have enough brown. I also took eggallergy's great advice to put the batter in a bundt pan. I let it cook for about 45 minutes, but it could have come out earlier. For the icing, I used the peel of one lemon and the juice from that lemon with about 1/2 cup of powdered sugar. It was thin, but when I poured it over the bundt (sitting on a plate), all the excess glaze soaked into the bottom of the cake, which was wonderful! The cake was quite lemony with three lemons. I might even knock the batter down to just one next time.
I chose this recipe as my birthday cake and it totally FLOPPED! maybe becuz i took 'youngchef''s advice and omitted the egg substitute. Also, I put it in a large pan, which made it too thin, and when i checked it in 40 minutes it was overbaked.
very dissapointing especially since it was my birthday. :'( oh well. i won't be using this recipe again.
I'm sorry it didn't turn out especially on your birthday. If you're willing to try it again try and follow my modifications if possible because the cake I made was totally awesome. Oh and I made mine in a bunt pan.
I chose this recipe as my birthday cake and it totally FLOPPED! maybe becuz i took 'youngchef''s advice and omitted the egg substitute. Also, I put it in a large pan, which made it too thin, and when i checked it in 40 minutes it was overbaked.
very dissapointing especially since it was my birthday. :'( oh well. i won't be using this recipe again.
This was very good, though I am wondering if there is a way it could be made fluffier? Instead of just lemon juice to the cake batter, I blended up a peeled lemon and added the pulp and blueberries and it was very good. I used a rectangular cake pan, but I should have used a smaller square one because my cake was pretty thin. Yum!
Yummy cake!!! This turned out great! I subbed the juice of a really big lemon for an equal part of soymilk, added blueberries to the batter, and I didn't measure the sugar when making the glaze but I'm sure it was a lot more than a 1/4 cup.
So right now it's baking but oh my gravy :D the batter is SOOO good!
Some alterations I made were:
White Sugar vs. brown
lemon extract vs. vanilla
Four lemons vs. two (two in the batter two in the glaze)
Like a cup of powdered sugar or until the glaze coated my finger
Some natural yellow food coloring to make it look more... lemony ;)
How do I simply comment instead of reviewing?
Anyway this was yummmmmy, my omni parents loved it. I added some lemon juice like others have. It was really spongey and soft, Next time Il make double the mixture as it was quite small and along with being so yummy it was gone straight away!
I did what other people suggested - used 2 lemon peels and substituted some lemon juice for the almond (or soy) milk. It was great but pretty dry for me. I will add more almond milk next time. Also the glaze wasn't too glazie for me a little watery - I added cornstarch and more powdered sugar to try and thicken it up but it didn't get to the right consistency for me....Any suggestions? Otherwise great recipe and will be using it again and again.
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