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The Perfect Easter Dessert; Dairy, Egg and Nut Free Lemon Cake

Posted Apr 09 2009 7:01pm

_rkp3253 Easter is one of my favorite holidays to celebrate.  This year my menu will feature seasonal produce such as asparagus and spring green salad, roasted thyme new potatoes and sweet maple glazed ham.  But the real show stopper is actually a very simple little cake that takes just a few minutes to whip up but is utterly delicious. The Dairy, Egg and Nut Free Lemon Cake is a perfect accompaniment to any menu, but it is also wonderful on its own as an after school treat. My kids have been known to ask for this tangy cake as a mid week, just because kind of dessert.

I like to use a metal 13 x 9 baking pan for this particular cake, not the Pyrex glass pan. Also, only use fresh lemon juice and zest. Don’t bother with the jarred stuff as it won’t taste anything like it is supposed to; light, bright and full of sweet lemony flavor. If you’ve ever had the Lemon Loaf at Starbucks this tastes quite similar but so much better and fresher.  My kids love the simple little glaze with yellow specks of lemon zest, but you could forgo the glaze and just dust the top with confectioner’s sugar.

My son John absolutely loves this cake and it is on his list of all time favorite recipes. I hope your family enjoys it as much as mine does!

DAIRY, EGG AND NUT FREE LEMON CAKE

Yield: 1 cake

 

Cake

1/2 cup dairy-free margarine

11/2 cups granulated sugar

1 teaspoon lemon zest

3/4 cup silken tofu

21/2 unbleached all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup soy or rice milk

1/4 cup freshly squeezed lemon juice

 

Creamy Glaze

2 cups powdered sugar

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

3–4 teaspoons soy or rice milk

 

In the bowl of a stand mixer fitted with the paddle attachment, combine margarine and sugar until light and fluffy. Add 1 teaspoon lemon zest and tofu; beat well. In a separate medium bowl, combine flour, baking soda, and salt with a wire whisk. Add to margarine mixture alternatively with soy milk, and beat well. Stir in lemon juice.

 

Preheat oven to 350ºF, and spray a 13×9-inch metal baking dish with dairy-free baking spray. Set aside. Transfer batter to prepared baking dish, and bake 25 to 30 minutes, or until cake tester comes out clean. Cool completely.

 

Combine creamy glaze ingredients in a small bowl, and drizzle over cooled cake.

_rkp3261

 

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