Monday, April 20, 2015
sticky lemon cake
I baked this very simple sticky lemon cake for M's birthday yesterday. Sadly it didn't turn out the least bit sticky though. The recipe said 'bake for 35 minutes', since I know my oven gets a bit warmer I baked it for 25 minutes, but even that was too long. If you want it sticky.
If you just want a really lovely, simple lemon flavoured cake that goes great with a dollop or two of whipped soy cream, well then the 25 minutes are fine.
(not so) sticky lemon cake
175 g liquid butter-oil
2,5 dl caster sugar
2 organic kind eggs - I'm sure you can veganise it
1 organic lemon, peel and juice
2 dl white flour
Grease a baking tin of 22 cm and line with bread crumbs. Set the oven on 180C.
Whizz the liquid butter-oil with the sugar. Mix it with the eggs, lemon peel and juice. Add the flour and mix it to a smooth batter. Pour the batter into tin and bake for 20-25 minutes (or possibly 35 minutes depending on your oven.
Let it cool in tin before serving on a plate, icing sugar on top, decorations of choice and whipped soy cream.
I'm pretty certain there's a rule that says you don't have to tell the birthday person that the quality inspector got a bit fresh with the cake.