JUICY LEMON CAKE

ingredients

dough

  • 75 g margarine
  • 200 g raw cane sugar
  • 1 pinch salt
  • 2 tbsp egg replacement powder
  • lemon peel
  • 200 ml soy cream
  • 230 g spelt flour
  • 1 tsp baking powder
  • plant milk

glaze

  • juice of 2 lemons
  • 150 g powdered sugar

What to do

batter

  1. Preheat the oven at 180° C / 356° F.
  2. Stir the margarine until soft.
  3. Add the sugar + salt +  egg replacement powder + lemon peel.
  4. Sift the flour + baking powder into a bowl + add soy creme. Mix everything until it becomes a homogenous batter.
  5. If needed add some more plant milk.
  6. Bake the cake for 50 minutes.

glaze

  1. Mix the lemon juice and powdered sugar.
  2. After 45 minutes of baking: stab into the cake with a sharp knife and pour half of the glaze over it.
  3. When the cake is out of the oven: pour over the remaining glaze.

The cake is now R E A L L Y  moist and should at least rest 3 hours. Ideally you bake the cake 1 day before you plan to eat it, so it can rest over night. If you want to eat the cake immediately: use less glaze and it won’t need to rest for so long. But the real juicy lemon cake is only possible with lots an lots of glaze!

 

Advertisements

1 thought on “JUICY LEMON CAKE

  1. Echt leckerer Kuchen :)) super Rezept….

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close