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JBottero
Jan 10th, 2008, 06:13 AM
I'm looking for a good Lemon Cake recipe that has the potential to "scale" well to a larger yield. I need to feed maybe 200. Small portions but not tiny. Hopefully I can locate a nice fluffy recipe...

Any ideas?

eco
Jan 10th, 2008, 10:55 AM
These recipes are from the Cake Scoffer: Cheap 'N' Easy Vegan Cooking by Ronny

Ronnie's Famous Lemon Cake

300g self raising flour
200g sugar
2 tsp baking powder

6 tbsp veg oil
juice of half a lemon made up to half a pint of water

1) Sift dry ingredients together, then stir in wet ingredients.
2) Pour into a greased rectangular bread/cake in, then bake at gas mark 5 for 40 minutes.
3) Ice with lemon icing (icing sugar and lemon juice).


Lemon Explosion Cake

4oz margerine
6oz self raising flour
1 tsp baking powder
6oz caster sugar
egg replacer powder to the equivalent of 2 eggs*
4 tbsp soya milk
1 grated lemon rind

Juice of the lemon whos rind you grated
4oz icing sugar

1) sift together the flour, baking powder, lemon rind and sugar.
2) Melt the margerine gently in a pan or microwave. Add to the dry ingredients, along with the egg replacer and soya milk. Mix until all the flour is mixed in. you might need to add another tbsp of soya milk but don't overdo it as the cake mix should be quite thick and stiff.
3) Spoon mixture into a greased bread/cake tin and bake at gas mark 4 for 40 minutes.
4) Add the lemon juice to the icing sugar to make the lemon icing. Then, as soon as you've removed the cake from the oven, pour the whole lot onto the cake and quickly spread it out. The icing will seep into the cake.

* Note. If you don't have any egg replacer you can use 2 floz of veg oil and a little more baking powder instead.

These recipes are used by Veggies who do vegan catering at AR and other events.

I've made the Lemon Explosion Cake, it's moist and very lemony :)

Sometimes when I make lemon cake in a hurry I use a good quality lemon essence instead of fresh lemons, it's much quicker.

Poison Ivy
Jan 10th, 2008, 01:19 PM
I've made this (http://veganfeastkitchen.blogspot.com/2006/07/leftovers-for-lunch-making-vegan.html) one from Bryanna Clark Grogan (scroll down a little to the lemon wedding cake) - the quantities given serves about 50, so it should be easy enough to work out how much it takes to serve around 200.:)

cedarblue
Jan 10th, 2008, 02:17 PM
Lemon Explosion Cake

........

* Note. If you don't have any egg replacer you can use 2 floz of veg oil and a little more baking powder instead.

this sounds lovely eco - how much extra baking powder would you say? 1/2 tsp??

JBottero
Jan 10th, 2008, 04:29 PM
Great! Thanks!

I'm the Kitchen Manager for this (http://www.aquatabch.org/spring-mysteries-festival) event.

eco
Jan 10th, 2008, 05:22 PM
this sounds lovely eco - how much extra baking powder would you say? 1/2 tsp??
I used 2 extra :) I have made it with the egg replacer as well and it turned out exactly the same. It really is the moistest, lemoniest cake I've tasted.

Maisiepaisie
Jan 13th, 2008, 09:58 PM
I like the lemon cake on Cherry's site http://www.parsley-soup.co.uk/
One of the few successes I've had in cake making.

alisont
Jan 13th, 2008, 10:36 PM
Yes Cherrys lemon cake is a fave of mine in fact i made one tonight:D

Melanie
Jan 14th, 2008, 02:26 AM
I'm gunna try eco's first one tomorrow ^.^, jus' need to get some icing sugar

JBottero
Jan 20th, 2008, 09:29 PM
I've made this (http://veganfeastkitchen.blogspot.com/2006/07/leftovers-for-lunch-making-vegan.html) one from Bryanna Clark Grogan (scroll down a little to the lemon wedding cake) - the quantities given serves about 50, so it should be easy enough to work out how much it takes to serve around 200.:)

I saw in this recipe something called "vegan sugar".

Is there any other kind? I didn't know it was a concern.

I always use C&H cane sugar because my wife is allergenic to corn, and if a sugar is unspecified, it's usually either corn or sugar beet, but you can't tell. Also, cane sugar has a more "complex" sweetness.

Cherry
Jan 20th, 2008, 11:04 PM
I like the lemon cake on Cherry's site http://www.parsley-soup.co.uk/
One of the few successes I've had in cake making.


Thanks :D

Corrected link:

http://www.parsleysoup.co.uk/getrecipe.php?section=cakes&recipe=lemon_cake

Sluggie
Jan 20th, 2008, 11:59 PM
I saw in this recipe something called "vegan sugar".

Is there any other kind? I didn't know it was a concern.

I always use C&H cane sugar because my wife is allergenic to corn, and if a sugar is unspecified, it's usually either corn or sugar beet, but you can't tell. Also, cane sugar has a more "complex" sweetness.
Regular C&H cane sugar is refined with bone char. Unrefined or organic cane sugar is not. There is a list of suitable brands at the bottom of this page:

http://www.encyclopedia.com/doc/1G1-170412905.html