When Life Hands You (Meyer) Lemons

…Make Lemon Cake!

The rental place I’ve moved into has a meyer lemon tree, which is going great guns at the moment.  I have lemons coming out of my ears, even after I’ve given bags of them away to the neighbours.

As a result I've been experimenting with all thngs lemon-flavoured, particularly lemon cakes.Here are two of the recipes.

The first is one a standard, dense lemon cake, using almond meal, oil, and icing. If you follow the recipe it will turn out a little pudding-like in texture, because of the lemon juice. If you prefer it drier, leave the juice out of the batter, although this will lead to a less citrusy-cake.

The second recipe is for a somewhat healthier version of lemon cake which I made for friends of the nutritarian variety.

Both cakes are vegan, and both use spelt flower, although you could use plain flour of course.

 

Image

Vegan lemon cake – only one piece left!

 

Lemon and Almond Cake

  • 1 cup white sugar
  • 1 1/3 cup white flour
  • 2/3 cup almond meal
  • 2 tsp baking powder
  • zest and juice of 2 meyer lemons (or any lemons)
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • 1/3 cup silken tofu
  • 1/3 cup soy milk

Icing

  • 2 cups icing mixture
  • juice and zest of one meyer lemon
  • 1 tbs margarine
  • 1/3 cup flaked almonds
  • Pre-heat oven to 160 degrees celsius, and grease and line a round cake tin.
  • In a large mixing bowl mix sugar, flour, almond meal, and baking powder until well combined. Add all other ingredients and mix with an electric mixer until well combined.
  • Pour mixture into the cake tin and bake for 35 minutes or until a skewer poked into the middle comes out clean.
  • Let the cake sit for 10 minutes, then turn out onto a rack to cool.
  • To make the icing, beat sugar, magarine and lemon juice and zest together until creamed. Smooth onto cooled cake.
  • Toast the almonds in a dry, non-stick pan, then sprinkle over the icing.

 

Low-Fat Vegan Lemon Cake

  • 2/3 cup almond meal
  • 1 1/4 cup spelt flour
  • 1/2 cup polenta
  • 2 tsp baking powder
  • zest of two large lemons
  • 3 Tbs raw sugar
  • 1 tsp vanilla essence
  • 1/3 cup agave syrup
  • 1/4 cup vegan sour cream (you could use yoghurt)
  • around 1/2 cup almond milk (I got sloppy with the measuring here, sorry, so it could have been more)

Topping

  • juice of two lemons
  • 2 tbs raw sugar
  • 1 cup icing sugar
  • up to 1/3 cup water
  • 1/3 cup flaked almonds
  • Pre-heat oven to 170 degrees celsius, line and grease a round cake tin.
  • In a large bowl mix the dry ingredients together well.
  • Add the agave, zest, vanilla, and sour cream, and beat until just combined.
  • Slowly add milk, beating with a wooden spoon until a cake batter consistency is reached. Sorry I can’t be more specific – thicker than pancake batter, thinner than muffin batter.
  • Pour the batter into the cake pan, and bake for around 35 minutes, until a skewer comes out clean.
  • Cool in the pan for 10 minutes, then turn out and cool completely on a rack.
  • For the topping: in a small saucepan mix the juice, sugar an icing sugar together until there are no lumps. Add hot water, a little at a time, stirring. I used about 3 tbs. Over high heat bring to the boil and stir until the mixture thickens into a syrup. Pour 1/3 of the syrup onto the cake while the syrup is warm and he cake is cooling. Scatter the almonds on top of the cake, and reserve the rest of the syrup for serving. Reserving the syrup meant that sweet-tooths (Mr and I) could have at it with the sugar, but others could be more conservative.

Keira blogs all things food at Around the World Vegan.

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