Lemon Cake Recipe Require without using Butter?

blondy24

Afternoon,

I have about 5 lemons in the fruit bowl which I would like to use up this afternoon (baking day due to the horrible weather). I have ran out of butter/marg this morning making quiches. Does anyone know any good recipes for lemon cake without using butter. Or any other recipes where I can use lemons (was thinking of lemon curd, but has such a short shelf life).

Thanks

ragz_2

Use sunflower oil instead? I've done it with cakes before. Admittedly with heavier ones, but I don't see why it wouldn't work.

ETA - OK, maybe it won't http://dairyfreecooking.about.com/od/techniquessubstitutions/a/nobutterbaking.htm

you could zest them, freeze the zest then juice them and freeze the juice?

carrot_cake_3

Hi,
Here's the vegan cake recipe I use (no eggs or dairy). Everytime I have baked it, everyone always comments on how delicious it is. I then reveal it's vegan and no one believes me but they always want the recipe!

For a lemon cake, remove the cocoa and add lemon rind and juice as you wish to cake / filling / icing.

10oz self raising flour
1-2tsps baking powder
30z castor sugar
splash vanilla essence
2oz cocoa
4floz sunflower oil
10floz(+) pineapple juice (I use pineapple juice because it makes it creamier, but you can also use soya milk / water / orange juice etc)

1. Sift flour, baking powder and sugar into bowl, mix
2. Add sunflower oil and roughly mix for few seconds
3. Mix in pineapple juice and vanilla essence and mix thoroughly.
4. Gently fold in air to mixture (by this point I've beaten the mixture to within an inch of its life because it's a lot tougher than a normal cake!)
5. Divide into 2 greased tins (or just one but adjust cooking times)
6. Bake at 175oC for 25ish mins (REALLY depends on oven and generally I take it out when it starts coming away from the sides and the tops bounce back up when you press them)
7. You need to leave these cakes in the tins to cool for longer than normal cakes
8. Cool and sandwich / decorate as necessary