Meyer Lemon Bundt Cake
The Meyer Lemon has a less acidic juice and a unique lemon flavor. I posted the Meyer Lemon Jam recipe two days ago. My mother baked a perfect Lemon Meringue Pie which I have tried hard to duplicate. It is just a touch certain people develop. I will try my touch with this cake recipe!
Ingredients:
Cake
1 tablespoon vegan margarine, melted
3 1/2 ups plus 2 tablespoons flour, divided
1 tablespoon flax seeds, ground
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsweetened plain soymilk
1 tablespoon Meyer Lemon zest
1/2 cup Meyer Lemon juice
1 1/4 cup light agave nectar
1/2 cup canola oil
Icing
1 1/2 cups roasted, unsalted cashew pieces
1/3 cup light Agave nectar
1/3 cup milk
1 teaspoon vanilla extract
Directions:
Cake:
Preheat oven to 350 F. Grease and flour Bundt pan with margarine and 2 tablespoons flour.
Whisk together remaining 3 1/2 cups flour, ground flax seeds, baking powder, baking soda, and salt. Whisk to combine.
Whisk together soy milk, lemon zest, and lemon juice in a bowl: let stand 5 minutes. Whisk in agavenectar and oil. Stir soy milkmixture into flour mixture. Pour batter into prepared pan and bake 1 hour or until a toothpick inserted comes out clean. Cool in pan, then unmold.
Icing
Blend all ingredients in a blender for 5 minutes. Strain through a sieve, then drizzle over cake.
Ingredients:
Cake
1 tablespoon vegan margarine, melted
3 1/2 ups plus 2 tablespoons flour, divided
1 tablespoon flax seeds, ground
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsweetened plain soymilk
1 tablespoon Meyer Lemon zest
1/2 cup Meyer Lemon juice
1 1/4 cup light agave nectar
1/2 cup canola oil
Icing
1 1/2 cups roasted, unsalted cashew pieces
1/3 cup light Agave nectar
1/3 cup milk
1 teaspoon vanilla extract
Directions:
Cake:
Preheat oven to 350 F. Grease and flour Bundt pan with margarine and 2 tablespoons flour.
Whisk together remaining 3 1/2 cups flour, ground flax seeds, baking powder, baking soda, and salt. Whisk to combine.
Whisk together soy milk, lemon zest, and lemon juice in a bowl: let stand 5 minutes. Whisk in agavenectar and oil. Stir soy milkmixture into flour mixture. Pour batter into prepared pan and bake 1 hour or until a toothpick inserted comes out clean. Cool in pan, then unmold.
Icing
Blend all ingredients in a blender for 5 minutes. Strain through a sieve, then drizzle over cake.
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