Eggless Lemon Cake
Tuesday, March 24, 2015
A few days ago, I set out to make a cake to use up some lemons from the garden. I placed the ingredients on the counter, only to realise that I had run out of eggs. After some searching I found several recipes recommending condensed milk as a substitute, which was great, because we had so many cans stashed in the cupboard (a result of unplanned shopping at Costco)!
I used this eggless vanilla cake recipe and made some tiny changes - I added the zest of one lemon and replaced the 1 cup of water with half cup of freshly squeezed lemon juice with half cup of water. My cake took about 40 minutes to bake instead of the original recipe's recommendation of 25-35 minutes.
To be honest I wasn't sure how it was going to turn out, but one slice and I was sold. It was beautifully simple. It wasn't too sweet and it was neither too crumby or heavy. I will add even more lemon zest and juice the next time for a stronger flavour.