End Your Easter Sunday With This Luscious Dessert Recipe
In case you missed it, yesterday I shared our cherry blossom-themed Easter tablescape for two and today, I’m sharing a lemon-loaded celebration cake.
It’s been six months since I’ve made the decision to cut sugars out of my diet. I have successfully avoided the dessert department but on special holidays, I will celebrate with a pretty Easter dessert.
I love any type of citrus desserts, they are perfect to enjoy during the spring and summer seasons. I found this Luscious Lemon Drizzle Cake recipe from this Vegan Comfort Cooking Cookbook by Melanie McDonald. The pretty lemon decorated cake reminds me of Spring. If you’re interested in trying it out, check out the recipe at the end of this post. Happy Easter! xo
LUSCIOUS LEMON DRIZZLE CAKE
Dessert Recipe by Vegan Comfort Cooking Cookbook
Yield: 12 slices
Materials
- ⅓ cup soft room temperature vegan butter, plus more for pan
- 1 12 cups cane or granulated white sugar, plus more for pan
- ¾ cup aquafaba (I instead used Bob's Red Mill Egg Replacer) Aquafaba is the liquid hiding in your can of chickpeas. It has a very similar consistency to raw egg white and works incredibly well as an egg replacer.
Zest of 2 Lemons
- 6 tbsp fresh lemon juice
- ½ cup unsweetened applesauce
- 1 tsp salt
- 1 tsp vanilla extract
- ⅓ cup unsweetened nondairy milk
- 3 cups all-purpose flour
- 2 tbsp baking powder
FOR THE ICING
- 1 ⅓ cups powdered sugar
- ¼ cup fresh lemon juice
Instructions
- Preheat the oven to 350 degrees and grease an 8 or 9 inch round cake pan that is at least 3 inches deep. Line the bottom with a circle of parchment paper, and sprinkle a little sugar all around the edges of the cake pan. Tip out any excess that does not stick to the buttery sides of the pan.
- In a large bowl or a stand mixer, beat together the sugar and vegan butter really well for 3 to 4 minutes.
- In another bowl, combine the aquafaba, lemon zest and juice, applesauce, salt, vanilla and nondairy milk, and whisk them together well.
- Sieve the flour and baking powder into the butter mixture. Stir together gently by had or on the lowest mixer speed, and then gradually pour in the milk mixture, a few tablespoons at a time, mixing gently as you go, until a thick batter is formed. Do not overmix. Be gentle and keep going only until all the dry flour has been combined. A few small lumps are fine.
- Spoon into the prepared cake pan and bake in the middle of the oven for 45 to 50 minutes. the cake should be coming away from the edges of the pan, and if you press gently in the middle with a finger, it should spring slowly back up. A toothpick inserted right into the middle of the cake should come out clean. Turn out, very gently, onto a cooling rack and peel off the parchment paper. If it is a little around the edges because the sugar has baked on, just gently run a knife around the edges first.
FOR THE ICING
- You can either ice the cake while it is still warm or wait until it is completely cool. If you ice while warm, first pierce some holes all over the top to help the icing seep into the sponge. You'll get a really sticky, moist drizzle cake. If you allow the cake to cool before topping with icing, you do not need to pierce holes in it. The icing will set to a thicker, soft, smooth and less sticky consistency.
- Prepare the icing. Place the powdered sugar in a bowl and gradually add the lemon juice, 1 tablespoon at a time, stirring well as you go. Although 1/4 cup of juice should be about right, it will vary slightly every time. You might need a tiny bit more, but don't overdo it, as you want to keep it nice and thick. The texture needs to be thick and glossy, yet pourable and spreadable. If you accidentally add too much liquid, you can add a little more powdered sugar to thicken it up again. Ice the cake as directed, according to your preference.
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