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Tart lemon, aromatic rosemary and rich olive oil make this cake tasty. Then candied lemons make it beautiful!
Preheat oven to 350 F. Grease a 9 inch cake tin or two smaller tins. I ended up using a springform pan because it’s really the only cake-shaped pan I have. If you have a 9 inch cake tin, that should work, or use 2 smaller ones.
Combine 1 1/2 cups of the granulated sugar, plus the rest of the dry ingredients (flour through salt) in a large mixing bowl and stir to combine. Pour in the olive oil and almond milk and beat until those are incorporated. Now add the canola oil and mix again. Finally, mix in the juice of 1 lemon and the lemon zest.
Pour batter into the greased cake in. If you can, mound the batter up in the middle a bit, as the sides may rise more.
Bake at 350 F until a toothpick inserted in the center comes out clean. The original recipe said to bake 25-30 minutes, but mine took 42. This will vary a lot based on your oven and the tin that you use! I would say test every 5 minutes starting at 30 minutes. Remove cake from oven and allow to cool completely in the pan set on a wire rack before glazing.
While the cake is in the oven, candy the lemons. This part is optional, but I absolutely love the way they look (although they served purely as a garnish; we didn’t really eat them). Bring the water and remaining 1/2 cup granulated sugar to boil in a large pan. Then reduce the heat to a simmer and add in the 2 sliced lemons. Simmer for about 20 minutes, until the lemons are translucent. Remove with tongs and drain on a sheet of wax paper, then refrigerate until cooled.
Next up, make the glaze. Sift the powdered sugar into a medium-sized bowl. Whisk in the remaining lemon juice (from the 1 remaining lemon one tablespoon at a time, continuing until you have a pretty runny consistency.
Last but not least, assemble your cake! Once the cake has cooled, remove it from the pan and place it on your serving platter and drizzle the glaze over the top. You may not use all the glaze. In fact, I recommend using only half unless you have a major sweet tooth. Finally, garnish with candied lemons and a sprig of rosemary!
So pretty. Enjoy!
Adapted from The Gluttonous Vegan (cake) and Eat, Live, Run (Candied Lemons).
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!