2 cups all-purpose flour
1 cup sugar
1⁄2 cup packed light-brown sugar
4 tsp. grated lemon peel
3⁄4 tsp. ground cinnamon
1⁄2 cup vegetable oil
2 Tbs. fresh lemon juice
1 cup low-fat sour cream
1 large egg
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
Confectioners’ sugar for dusting
The lemon cake can be made two days ahead. Cover with foil; store at room temperature.
Directions
Preheat oven to 325°F. Lightly butter and flour 8-inch square baking pan.
In large bowl, mix flour, sugars, lemon peel and cinnamon. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms crumbs. Set aside 1 cup of mixture for topping.
In small bowl, whisk together sour cream, egg, vanilla, baking powder and baking soda until well blended. Using electric mixer, add sour cream mixture to large bowl of crumbs and beat on medium speed until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture evenly over top.
Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool.
Sift powdered sugar over top of cake. Cut into squares and serve.
This came from Vegetariantimes.com/Is there any vegetarian lemon cake recipes?
Vegetarians do drink milk and use eggs. It's called ovo-lacto vegetarianism.
But if you wish to have a vegan lemon cake, it's simple. In most recipes, you can use soy milk in place of cows' milk in a 1:1 ratio. You can use rice milk as well, but for every cup of cows' milk, just do a splash less rice milk.
For eggs, as long as it isn't eggy or egg-based, you can use Ener-G Egg Replacer, and the box has instructions there. If it doesn't say so, mix the replacer with the water before mixing it into the batter.
You can make flax eggs, soaking 1 tbsp flax seeds in 3 tbsp water per egg until it forms a slurry.
You can also use 1/4 cup silken tofu (the kind in the aseptic box on the shelf) per egg.Is there any vegetarian lemon cake recipes?
Vegetarians by definition do not eat MEAT of any kind.
People who eat no animal products (eggs, milk) are known as VEGANS.
This is why you got the answers you got.
Eggs are used in baking as a leavening, to make the mixture rise. There are thousands of recipes which use no eggs, only BAKING POWDER, to create the cake texture. Learn one basic recipe like that and you can vary it forever with flavourings and toppings/
Milk and cream are often used for fillings, and to give more flavour than water to light batter mixes. You might get a fair result substituting soyamilk.
If drinking soya milk, be aware it does not contain the calcium that cow's milk does, so you need get calcium elsewhere for the good of your bones.
Ingredients
Cake
275g (11 oz) self raising flour
200g (8 oz) caster sugar
1tsp baking powder
3tsp lemon/lime peel
1 tbsp lemon/lime juice
100ml (4 fl oz) vegetable oil
200 ml (8 fl oz) cold water
'Butter' Icing Ingredients
300g (12 oz) icing sugar (sieve it first)
100g (4 oz) vegan margarine
2 tbsp lemon/lime juice
Glace Icing Ingredients
150g (6 oz) icing sugar (sieve it first)
A few tablespoons lemon/lime juice
Instructions
1) Put self-raising flour, baking powder, sugar and peel in a bowl and mix well.
2) Pour over vegetable oil and lemon juice, and then the water.
3) Beat thoroughly with a wooden spoon or electric whisk.
4) Pour into two round 8'; sandwich tins and bake for about 25 minutes at 200ºC/400ºF until cooked through.
5) When cool, sandwich the cakes with 'butter' icing, and decorate the top with glace icing.
For the Butter Icing
1) Beat margarine until very soft.
2) Add icing sugar 50g (2 oz) at a time. Stir in lemon juice.
For the Glace Icing
1) Sieve icing sugar into a bowl.
2) Stir in lemon juice until icing is just runny enough to pour over cake.
this is super easy and u can add poppy seeds if u wish
Vegan Lemon Cake
Monday October 13th 2003, 9:56 pm
Filed under: Recipes
Ingredients:
1 large lemon (juice and rind)
1 ½ cups all purpose flour
1 cup sugar
1 tsp. baking soda
6 tbsp. vegetable oil
1 tsp. vinegar (Yep, vinegar, but I promise you, you won’t taste it.)
1 tsp. vanilla
Water
Preheat oven to 350°.
Put flour, sugar and baking soda into a mixing bowl. Mix them together fairly well.
Then grate all your lemon rind into a measuring cup. (I find this is lots easier using a large liquid measure. I just lay the grater over the liquid measure and the rind falls in.)
Then, take your already sorely abused lemon, cut it in half and squeeze the juice from both halves into your measuring cup.
Next add water to your rind and lemon juice until you have filled one cup.
Pour your lemon juice mixture into your bowl of dry ingredients.
Add oil.
Add vanilla.
Add vinegar.
Mix well.
Mixture will foam.
Pour into an ungreased 8 inch cake pan. Bake 25 minutes, or until cake bounces back a bit when you touch its center.
Ice with your favorite vanilla frosting.
How about a quick and easy tofu cheesecake to die for? This recipe is from the website listed below and is excellent.
2 lbs. Tofu
1 C. Splenda sugar substitute
1/4 C. Fresh lemon juice
1/4 C. Canola Oil
1/2 C. Honey
2 tsp Vanilla
Pinch Salt
Organic Frozen Strawberries
Extra Splenda or topping
Graham cracker pie shell
Preheat oven to 375 degrees, Have ready pie shells
Blend ingredients except respberries and extra sweetnerin food processor until smooth and creamy.
Pour mixture into the baked pie shell. Bake for about 40 minutes or until small cracks start to appear on the surface. Serve well chilled.
Top with raspberries and extra sweetner.
it seems like what you're looking for is a vegan cake recipe. there are several types of vegetarians, and some eat eggs and drink milk.
ovo-lacto vegetarian: eats eggs, drinks milk, doesn't eat meat
lacto vegetarian: drinks milk, doesn't eat eggs or meat
vegan: doesn't eat any animal product, including honey, eggs, milk, etc.
here is a recipe for vegan lemon poppyseed cake:
http://community.livejournal.com/veganco…
and another for vegan lemon cake:
http://vegweb.com/index.php?PHPSESSID=6c…
You mean Vegan. By the way..eggs are not meat, they aren't animals..they are discarded ovum from a chicken who was going to lay them anyway.
that would be vegan. vegetarians just don't eat meat. the eggs we buy at the store aren't going to turn into chickens so its not meat. and just because milk comes from cows doesn't mean its meat!
regular lemon cake doesn't have meat in it, therefore it is already vegetarian
LEMON cake has no f***ing meat, its f***ing LEMON
http://www.your-vegetarian-kitchen.com/h…
has an entire section on Eggless Desserts and more than two dozen cake recipes on three pages. These are primarily vegetarian not vegan. I use butter and dairy in them as well as cake flour.
To make them Vegan -- substitute Earth Balance Margarine for the Butter and Soy Yogurt thinned with Soy Milk for the Kefir or Buttermilk. The results will still be lovely.
Of course you should also use Vegan Cane Sugar because commercial Granulated Sugar has been put through a refining process using burn bone meal.
Have fun and enjoy your lemon cakes!
On page three there is a lovely recipe for a lemon poppy seed cake and on page two there is an awesome recipe for an Orange Cake which can be easily converted to Lemon by simply using Lemon where Orange is called for.
On these pages I call for Ener-G Egg Replacer but OrgraN No-Egg is equally good and can be substituted without difficulty.
Eggless Fluffy Lemon Poppy Seed Cake
An eggless light and fluffy lemony white cake studded with poppy seeds which is perfect for any party or celebration.
Preheat oven to 350º
Grease and flour two 8” cake pans – line their bottoms with waxed or parchment paper. Grease and flour the paper as well.
1 Cup Butter
2 + ⅔ Cups Granulated Sugar
5 Cups Swans Down Flour
4 tsp. Rumford Baking Powder
2 tsp. Baking Soda
½ tsp Sea Salt
2 tsp. Frontier Herb Co. Alcohol Free Lemon Extract
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
2 Tbs. Frontier Herb Co. Poppy Seed
2 Cups Buttermilk
½ Cup RO Water
Place in your Kitchen Aid stand mixer:
2 Tbs. + 1½ tsp. Ener-G-Replacer
½ Cup + 2 Tbs. Warm RO Water
⅓ Cup Granulated Sugar
Mix well. Beat on High for 10 minutes until light and fluffy.
Set aside.
Wash the bowl and beater and dry well. Replace the mixing bowl on its stand. Whip Butter and Sugar together in your Kitchen Aid stand mixer for ten minutes until it is white, light and fluffy. Meanwhile sift flour and dry ingredients together. Also mix together in a separate bowl the Extracts, RO Water and Buttermilk. Alternately add the dry and the liquid ingredients to the Butter and Sugar mixture, scraping down the sides and bottom of the bowl frequently. Beat for two minutes.
Remove beaters and fold in the egg-Replacer mixture with a silicone spatula. Work quickly and gently so that you do not break down the aeration in the Ener-G Egg Replacer mixture. Turn batter into prepared pans and place directly into the preheated oven. Bake for thirty to forty minutes.
Remove from the oven when the cake begins to pull away from the sides of the pans and is springy to the touch. Test with a tooth pick, if it comes out of the center of the cake clean it is ready. Allow to cool for ten minutes before turning out onto a wire rack. Frost and fill when cool.
Eggless Orange (Lemon) White Cake
Imagine a light and fluffy closely grained eggless orangey lemony) white cake. This is it and it is perfect for any party or celebration.
Preheat oven to 350º
Grease and flour two 8” cake pans – line their bottoms with waxed or parchment paper. Grease and flour the paper as well.
1 Cup Butter
2 + ⅔ Cups Granulated Sugar
5 Cups Swans Down Flour
4 tsp. Rumford Baking Powder
2 tsp. Baking Soda
½ tsp Sea Salt
2 tsp. Frontier Herb Co. Alcohol Free Orange Extract (lemon Exract)
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
2 tsp. Frontier Herb Co. Orange Peel (Lemon Peel)
2 Cups Buttermilk
½ Cup RO Water
Place in your Kitchen Aid stand mixer:
2 Tbs. + 1½ tsp. Ener-G-Replacer
½ Cup + 2 Tbs. Warm RO Water
⅓ Cup Granulated Sugar
Mix well. Beat on High for 10 minutes until light and fluffy.
Set aside.
Wash the bowl and beater and dry well. Replace the mixing bowl on its stand. Whip Butter and Sugar together in your Kitchen Aid stand mixer for ten minutes until it is white, light and fluffy.
Meanwhile sift flour and dry ingredients together. Also mix together in a separate bowl the Extracts, RO Water and Buttermilk. Alternately add the dry and the liquid ingredients to the Butter and Sugar mixture, scraping down the sides and bottom of the bowl frequently. Beat for two minutes.
Remove beaters and fold in the egg-Replacer mixture with a silicone spatula. Work quickly and gently so that you do not break down the aeration in the Ener-G Egg Replacer mixture.
Turn batter into prepared pans and place directly into the preheated oven. Bake for thirty to forty minutes. Remove from the oven when the cake begins to pull away from the sides of the pans and is springy to the touch. Test with a tooth pick, if it comes out of the center of the cake clean it is ready. Allow to cool for ten minutes before turning out onto a wire rack. Frost and fill when cool.
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