It was my little girl's 5th birthday yesterday and for her family dinner she requested homemade pizza (a girl after my own heart ;-) and a lemon birthday cake, so I went in search of an egg-free version that her allergic sister could eat too.
The previous week the birthday girl had a celebration with a few little friends and I'd made a special cake that had caused me no end of problems and a very very late night the night before trying to get the b&@;/! thing to work :-( So for the family dinner I wanted something very simple. With no chocolate. And no lollies. And definitely no late night preparation.
And can I just say that if you're reading this and thinking of having a baby, can I suggest that if you have any way to control it, I'd not plan a due date around Christmas! Trying to get organised for the holidays and a birthday is not my idea of fun. But anyway, we survived... and we have a new egg-free cake to add to our repertoire. Yay! Here's the recipe in case you'd like to try it too.
Linking up to my creative space over here.Egg-free lemon cake Recipe from www.spiceupthecurry.com
1 ¾ cups plain (all purpose) flour
1 teaspoon baking soda
2 teaspoons baking powder
115g/1 stick/½ cup butter, softened
½ cup sugar
1 ¼ cups plain yoghurt
3 tablespoons lemon juice
Lemon zest from 1 lemon
1 cup icing sugar (Confectioner’s sugar)
2 tablespoons lemon juice
Preheat the oven to 350 degree F (180 degree C). Grease and paper a 9 inch round cake pan and keep it aside.
Mix flour, baking soda and baking powder in a bowl and set aside. Put softened butter in a separate bowl and beat it with a mixer til light. Add sugar and beat til light and fluffy. Add yogurt and beat til mixed. Add lemon juice and lemon zest and mix well again. Add half of the flour mixture and beat it til incorporated. Then add remaining flour mixture and beat well.
Pour batter in prepared cake pan. Lightly tap on counter top to remove any air bubbles.
Bake in preheated oven for 30-35 minutes or a toothpick inserted in middle of cake will come out clean. Let it cool for 5 minutes in a pan then remove it to a cooling rack and let it cool completely before icing.
Icing: Sift powdered sugar in a bowl. Add 2 tablespoons of lemon juice and stir until you get thick and smooth glaze. When you drop glaze from spoon it should be smooth and runny. Add more lemon juice or sugar as needed. Pour icing over top of cake. Spread it with butter knife and let it drip down from sides. Let the icing dry before you serve or cover and store for 3/4 days.