This is my second successful attempt at making an eggless cake. This inspiration came from here. I have made just a few modifications. In my 9′ square pan it did not rise a whole lot (about an inch) but the syrup did soak through very nicely. It also got a really nice crunchy edge because of the sugar, which crust/end lovers will absolutely go for.
You have to make sure that you have all your dry ingredients well stirred so that the baking soda is evenly distributed so the cake rises evenly.
I took this to work for a colleagues birthday and he cut the cake into small bite sized pieces. Everyone was really nice and just took one first which really just was a one bite size. Then they all quickly went back for seconds. The best part was folks taking a couple of pieces home with them.
For the cake
- 1.5 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- zest of two whole large lemons
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 cup olive oil
For the frosting
- 1/3 cup lemon juice
- 1/2 cup confectioners sugar
- 1 teaspoon milk (to thin the frosting)
- zest of one lemon
Butter a 9 inch square pan and line it with parchment paper. Preheat your oven to 350 F.
Sift the flour, baking soda, salt together in a bowl. Use a whisk to stir it to make sure you have distributed your baking soda evenly. Rub the sugar into the lemon zest and then add it to the dry mix. Stir again.
Mix the wet ingredients together and pour over dry ingredients. Whisk with a balloon whisk until it is all incorporated. Pour the batter into the prepared pan and put it in the oven for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove it from the oven and let it cool in the pan for about 10 minutes on a wire rack.
Start the syrup. Put the lemon juice and granulated sugar in a pot and bring to a boil while stirring to make sure the syrup has dissolved. Cook it just for a minute longer to thicken just a slight bit (you do not want the syrup to be too thick,
it should flow). Set aside to cool.
Once the cake has cooled for 10 minutes. Take it out onto your serving tray. Poke holes with a toothpick all over the cake and then slowly spoon the syrup over the cake. This may take a few goes as the syrup gets absorbed. You do not need to use all your syrup. Let the cake cool completely.
For the frosting
Mix the lemon juice with the confectioners sugar with a whisk. Once it is as incorporated as you can get it add the milk to get to a pouring consistency. (Taste and see if you would like it sweeter and add more sugar). Pour over the completely cooled cake and spread with a spatula. Sprinkle the remaining zest over the cake. The cake tastes good both warm and cold.