Lemon Cake with Fresh Lemon Glaze
When you get lemons, make a lemon cake! The lovely citrusy flavor is found in the cake and in the glaze. So pretty and so good! The toasted almonds blended with the sugar give a fabulous texture and flavor. The olive oil gives a light taste, different from the richer buttery flavor. Being lactose intolerant, I often use non-dairy ingredients, as in this recipe, such as oil and almond milk, my go-to milk in baking. And the results? Bake this cake and I’ll bet it will be on your list to make again! It lasts for several days without being refrigerated and freezes well. Need cupcakes for a birthday party or luncheon? This recipe will do the trick. Don’t forget the glaze!
“Courage. Resolve. Empathy.” These are the words of author Irene Drago describing to me what she considered the ingredients necessary for success in one’s personal and professional life. Main character Lavinia Wren certainly can be described with all three, as she creates a successful life for herself despite being orphaned, despite the barriers again her gaining a college degree and despite her unpopular mission for judicial and prison reform. She was a wife, a mother and had a career. Quite a “success” story for a woman born in the middle of the 19th century!
Lemon Cake with Fresh Lemon Glaze
3 large eggs
3/4 cups olive oil
1 cup almond milk
2 teaspoons vanilla
Zest and juice from 2 lemons
1 cup slivered almonds, toasted
1 1/4 cups sugar
2 cups flour, sifted
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon lemon juice
1 teaspoon almond milk
1/4 cup confectioner’s sugar
1 tablespoon sugar
Preheat oen to 350F.
Spray a bundt pan with oil or brush with non-dairy margarine.
Into a medium bowl, add and whisk eggs and olive oil until well blended. Add almond milk, vanilla, zest and lemon juice, whisking to combine.
Toast almonds in a dry skillet over a low flame for about 5 minutes or until golden. Stir as needed and watch carefully, so almonds will not scorch. In a food processor, blend almonds and sugar until mixture is fine.
Sift flour. In a large bowl, mix together flour, almond-sugar mixture, salt, baking powder and baking soda.
Make a well in the center and add egg mixture slowly, stirring to mix until batter is almost entirely smooth. A few lumps are fine.
Pour batter into bundt pan. Sprinkle 1 tablespoon sugar on top of batter.
Bake 45-50 minutes until top of cake is golden and toothpick comes out clean from center. Move cake I pan to a wire rack and let cool for 15-20 minutes before unfolding. Run a thin knife carefully around the edges to help loosen.
Carefully turn over onto a rack. Using a second rack, turn again, so the cake is right side up.
Mix lemon juice, almond milk and confectioner’s sugar for glaze. The consistency should be think enough to run down the sides but thick enough to see. Drizzle the glaze over the cake, making more glaze if you desire.
#desserts #non-dairy #pareve #olive oil
Like orange flavor better? Substitute orange zest and juice from one large orange.
Nut free: Omit almonds and add 1/4 cup additional flour
Cut the sugar: Use Stevia/Truvia in the cake and in the glaze instead of sugar, using the conversion measurements on the package.
Make cupcakes: Use the recipe for cupcakes, making about 18-20 cupcakes. Bake for 15-20 minutes.
Don’t have a bundt pan? Use a 9” springform pan or a 9” round cake pan. The cake pan make take less time to bake, so start checking after 40 minutes.