Looking for a simple cake recipe without eggs, low-fat, low sodium, TOTALLY MOIST, and made with fresh lemon juice? This Fresh Lemon Cake recipe is a BIG HIT! You might be wondering, "Where's the lemon glaze?" I had the same thought. However, after I devoured my first slice, I understand why it wasn't needed. Icing or glaze would just overpower the bright lemon flavor of the cake. Drizzling fresh lemon juice and raw sugar on top of the cake is plenty. Make it for yourself and you'll know what I'm talking about.
HERE'S ALL IT TAKES
- 4 tablespoons ground flaxseed
- 3/4 cup water
- 1 1/2 cup granulated sugar
- 4 tablespoons fresh lemon juice
- zest of 2 large lemons
- 1 1/2 cups unsweetened non-dairy milk (soy, almond, coconut, etc.)
- 1/2 cup canola oil
- 1/2 cup unsweetened applesauce
- 4 teaspoon vanilla extract
- 3 cups whole wheat flour
- 2 teaspoon baking soda
- juice from 1 large lemon
- raw sugar
Heat oven to 350ºF. degrees. Lightly grease and flour two 8-inch round cake pans.
In a large bowl, whisk ground flaxseed and water. Set aside to allow mix to become congealed.
In a medium bowl, combine whole wheat flour and baking soda.
Back to the large bowl with the moistened flaxseed, add sugar, lemon juice, lemon zest, non-dairy milk, oil, applesauce, and vanilla extract; mix well.
Add flour mixture to the wet ingredients, whisk until batter is smooth. Divide batter evenly between the two cake pans.
BAKE 35 to 40 minutes.
Allow cakes to cool in pans for 5 minutes before trying to remove. Transfer cakes to a cooling rack. While cakes are still warm, sprinkle lemon juice from one large lemon and raw suger over the tops of both cakes. Stack one cake layer on the other.
Cake is awesome served while it's still warm. It really rocks after it has spent the night in the refrigerator.
Cake can be divided into 16 slices. The nutrition facts below shows for 1 (1/16) slice from the cake.